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Oreo Ice cream cake recipe

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
Course Dessert
Cuisine American
Servings 12 people

Ingredients
  

  • 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

Instructions
 

  • 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