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No-Bake Oreo Ice Cream Cake
This Oreo Ice Cream Cake layers a crushed cookie crust, softened ice cream, hot fudge, and whipped topping into a no-bake dessert that looks far more impressive than the fifteen minutes of prep it actually takes. It's the easiest showstopper in my freezer.
Ingredients
- 36 Oreo cookies, crushed
- 7 tablespoons Unsalted butter, melted
- 1½ quarts Oreo ice cream, softened
- 12 ounces Hot fudge sauce
- 8 ounces Cool Whip, thawed
- 1 cup Oreo cookies, crushed, for topping
Instructions
- Line a 9x13 baking dish with parchment paper.
- Remove the Oreo ice cream from the freezer and let it soften at room temperature.
- In a mixing bowl, combine the crushed Oreo cookies and melted butter until a thick, crumbly dough forms.
- Press the Oreo mixture evenly into the bottom of the prepared baking dish.
- Spread the softened ice cream evenly over the crust.
- Freeze for 30 minutes.
- Spread the hot fudge sauce evenly over the ice cream layer.
- Spread the Cool Whip evenly over the fudge layer.
- Sprinkle the crushed Oreo topping over the Cool Whip.
- Freeze for at least 8 hours, or overnight, until fully set.
- Let the cake sit at room temperature for 10 to 15 minutes before slicing and serving.
- Recipe Notes: For clean slices, run your knife under hot water and wipe it dry between cuts.
Christina's Notes
-
- Freeze the Crust First: A brief freeze before adding ice cream keeps the crust from getting soggy.
- Don't Skip the 30-Minute Freeze: Letting the ice cream layer firm up before adding fudge keeps the layers from blending together.
- Use a Freezer-Safe Container: Whatever you freeze this in should be able to go straight from freezer to serving without cracking.
- Storage Tip: Store in the freezer and enjoy within about a week for the best texture.
- Transportation: If you need to transport the actual cake, don't worry. Surround the cake in ice packs in a cooler bag so you don't let the ice cream melt.
- Whipped Cream: Use any remaining whipped cream around the top border of the cake.