Laura Mariano
Oreo Ice Cream Cake is a decadent dessert that combines the irresistible flavors of Oreo cookies, creamy vanilla ice cream, and rich chocolate fudge sauce. It’s a perfect treat for any occasion, from birthday parties to summer gatherings. With its crunchy Oreo cookie crust and layers of velvety ice cream and fudge, this dessert is sure to impress both kids and adults alike. Whether you’re looking for a crowd-pleasing dessert or simply craving a delightful indulgence, Oreo Ice Cream Cake promises to satisfy your sweet tooth with every delicious bite.
Ingredients:
- 1 package of Oreo cookies (about 36 cookies)
- 1/2 cup unsalted butter, melted
- 1.5 quarts vanilla ice cream, softened
- 1 cup chocolate fudge sauce
- Whipped cream, for topping (optional)
- Additional Oreo cookies, crushed, for garnish (optional)
Instructions:
- Prepare the Crust:
- Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
- Mix the cookie crumbs with melted butter until well combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the freezer to set while you prepare the filling.
- Layering:
- Remove the vanilla ice cream from the freezer and allow it to soften slightly.
- Spread half of the softened ice cream over the Oreo crust in an even layer.
- Drizzle half of the chocolate fudge sauce over the ice cream layer.
- Repeat:
- Add another layer with the remaining ice cream and top with the remaining chocolate fudge sauce.
- Freeze:
- Cover the pan with plastic wrap and freeze the cake for at least 4 hours, or until firm.
- Serve:
- Before serving, let the cake sit at room temperature for a few minutes to make slicing easier.
- Optionally, top with whipped cream and crushed Oreo cookies for garnish.
