Oreo Ice Cream Cake
A delicious and nostalgic Oreo Ice Cream Cake combining creamy vanilla ice cream, a crunchy Oreo crust, and fluffy whipped cream.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 340 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 24 Oreo cookies
- 1/4 cup butter, melted
- 1.5 quarts vanilla ice cream
- 1 cup whipped cream
- Chocolate syrup (for drizzling)
- Additional crushed Oreos (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Crush the Oreo cookies and mix them with melted butter until well combined. Press this mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes, then let it cool.
- Allow the vanilla ice cream to soften slightly at room temperature. Once softened, spread it evenly over the cooled crust, smoothing the top to create a lovely, flat layer.
- Freeze the cake for at least 4 hours, or until the ice cream is firm and solid.
- Once the ice cream is firm, spread the whipped cream over the top of the ice cream layer, creating a fluffy and cloud-like finish.
- Drizzle chocolate syrup generously over the whipped cream layer, then sprinkle with additional crushed Oreos to add that extra crunch and visual appeal.
- Freeze the cake again for about 1 hour before it’s time to serve. This ensures everything is perfectly set.
- When you’re ready to indulge, carefully slice the cake and serve. Enjoy every delectable bite of your homemade Oreo Ice Cream Cake!
Notes
For best results, let the ice cream soften slightly before spreading. Consider using gluten-free Oreos or dairy-free substitutes for adaptations.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Find it online: https://doughgirlbylea.com/oreo-ice-cream-cake-recipe/