Mint Oreo Ice Cream Cake
Indulge in the ultimate no-bake dessert with this Mint Oreo Ice Cream Cake, a delightful blend of creamy mint chocolate chip ice cream, crumbly Oreo cookie crust, and luscious layers of hot fudge and whipped topping. This easy-to-make frozen treat is perfect for summer gatherings, birthdays, or any celebration, requiring only 25 minutes of prep time before it transforms into a show-stopping centerpiece in your freezer. The decadent combination of rich chocolate and refreshing mint is elevated with optional garnishes like chocolate chips and fresh mint leaves for a bakery-worthy finish. Whether you're a fan of layered desserts or looking for a crowd-pleaser, this Mint Oreo Ice Cream Cake is sure to steal the spotlight!
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Recipe Information
Ingredients
- 1.5 quarts Mint chocolate chip ice cream
- 30 pieces Oreo cookies
- 4 tablespoons Butter
- 16 ounces Whipped topping (thawed)
- 1 cup Hot fudge sauce
- 0.5 cups Chocolate chips (optional for garnish)
- 2 sprigs Fresh mint leaves (optional for garnish)
Instructions
Allow the mint chocolate chip ice cream to sit at room temperature for 10-15 minutes to soften slightly for easier spreading.
Meanwhile, prepare the crust by crushing the Oreo cookies in a food processor or placing them in a resealable bag and crushing them with a rolling pin until fine crumbs form.
Melt the butter in the microwave or on the stovetop. Combine the melted butter with the Oreo crumbs in a mixing bowl and mix until evenly coated.
Press the Oreo crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the freezer for 10 minutes to set.
Once the crust has set, spread half of the softened mint chocolate chip ice cream evenly over the crust. Use a spatula to smooth it out.
Drizzle half of the hot fudge sauce over the ice cream layer and spread it out evenly.
Spread half of the whipped topping as the next layer, smoothing it carefully over the fudge sauce.
Repeat the layers: add the remaining mint chocolate chip ice cream, followed by the remaining hot fudge sauce, and then the rest of the whipped topping.
Cover the cake with plastic wrap or aluminum foil and freeze for at least 4 hours or until firm (overnight is recommended for best results).
Before serving, remove the cake from the springform pan. If desired, garnish the top with chocolate chips and fresh mint leaves for a decorative touch.
Slice and serve immediately. Enjoy your Mint Oreo Ice Cream Cake!
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 52.4 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 147 mg | 11% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
