Description
A delicious and decadent Oreo Ice Cream Cake that combines layers of vanilla and chocolate ice cream with a crunchy Oreo crust.
Ingredients
Scale
- 2 cups Oreo cookie crumbs (about 24 cookies)
- 1/2 cup unsalted butter, melted
- 1 quart vanilla ice cream, softened
- 1 quart chocolate ice cream, softened
- 1 cup whipped topping
- 1/2 cup chocolate syrup
- 1/2 cup crushed Oreos for topping
Instructions
- Preheat your oven to 350°F. In a medium bowl, combine the Oreo cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool completely.
- Once the crust is cool, spread the softened vanilla ice cream evenly over the crust. Smooth the top with a spatula and freeze for about 30 minutes until firm.
- After the vanilla layer is firm, spread the softened chocolate ice cream over the vanilla layer. Again, smooth the top and freeze for another 30 minutes.
- Once the chocolate layer is firm, spread the whipped topping over the chocolate ice cream. Drizzle chocolate syrup on top and sprinkle with crushed Oreos.
- Cover the cake with plastic wrap and freeze for at least 4 hours or overnight for best results.
- To serve, remove the sides of the springform pan, slice, and enjoy!
Notes
- For a fun twist, try using different flavors of ice cream, such as cookies and cream or mint chocolate chip.
- You can also add layers of fudge or caramel sauce between the ice cream layers for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg