Oreo Ice Cream Cake
With just four ingredients, this Oreo ice cream cake recipe easily comes together and makes a delectable dessert your family will love!
Prep Time 30 minutes mins
Course Dessert
Cuisine American
- 1 package Oreos, regular or Double Stuf
- 1 1.5 quart vanilla ice cream
- 1 11.5 - 12.8 oz. jar hot fudge sundae sauce
- 1 8 oz. container whipped topping
Thaw the whipped topping and soften the ice cream by setting it on the counter or using the microwave.
Cover the bottom of a 9x13 or 3-quart oblong baking dish with Oreo cookies.
Use the bottom of a glass to press on the cookies and break them into large chunks. Make sure the bottom of the pan is fully covered with cookie pieces.
Dollop the softened ice cream in large globs over the top of the cookies. Use a spoon or spatula to spread the ice cream out evenly.
Put the ice cream cake in the freezer for about 10 minutes to harden a bit.
In the meantime, heat the hot fudge sundae sauce. It doesn't need to be as hot as for a sundae, but it does need to be hot enough to be pourable. I suggest removing the lid and heating it in the microwave for 30 seconds.
Pour the hot fudge sauce evenly over the top of the ice cream layer. It won't cover the ice cream completely,
Return the Oreo ice cream cake to the freezer for 10-15 minutes.
Dollop the whipped topping to make the top layer. Spread it gently and evenly over the fudge layer.
Serve immediately or place in the freezer. Let the cake thaw 10 to 15 minutes before cutting to serve.
Keyword 4 ingredient dessert, Birthday cake, easy dessert, easy recipe, Ice cream, Ice cream cake, no bake dessert, Oreo