Oreo and Fudge Ice Cream Cake
Indulge in the ultimate dessert experience with this decadent Oreo and Fudge Ice Cream Cake—a no-bake masterpiece that combines velvety vanilla ice cream, rich fudge sauce, and a buttery Oreo crust. Perfect for summer gatherings or special celebrations, this layered frozen treat is finished with fluffy whipped topping and optional chocolate shavings for an elegant touch. Easy to prepare with just 30 minutes of prep time and requiring no oven, this cake is guaranteed to be the centerpiece of your dessert table. Serve up slices straight from the freezer for a cool and creamy slice of heaven that will delight kids and adults alike!
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Recipe Information
Ingredients
- 36 pieces Oreo cookies
- 6 tablespoons Unsalted butter
- 1.5 cups Hot fudge sauce
- 1.5 quarts Vanilla ice cream (softened)
- 1 container Whipped topping
- 0.5 cups Chocolate shavings or sprinkles (optional)
Instructions
Line a 9x13-inch baking dish with parchment paper for easy removal later, if desired.
Place the Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively, place them in a Ziploc bag and crush with a rolling pin.
Melt the unsalted butter in a microwave-safe bowl or over low heat on the stove. Pour the melted butter into the Oreo crumbs and mix until the crumbs are evenly moistened.
Press the Oreo-butter mixture firmly into the bottom of the prepared baking dish to form the crust. Use a flat spatula or the back of a spoon to level it out.
Place the crust in the freezer for 10 minutes to set.
After the crust has set, spread half of the softened vanilla ice cream over the Oreo crust in an even layer. This will be the first ice cream layer.
Warm the hot fudge sauce slightly in the microwave for 15-20 seconds to make it easier to spread. Drizzle and spread half of the fudge sauce evenly over the ice cream layer.
Add the remaining softened vanilla ice cream on top of the fudge layer, smoothing it out to create an even second layer.
Spread the whipped topping over the second ice cream layer, ensuring it completely covers the cake.
Drizzle the remaining hot fudge sauce over the whipped topping and gently swirl it with a knife or spoon for decoration.
Optional: Sprinkle chocolate shavings or sprinkles over the top for added texture and decoration.
Cover the cake tightly with plastic wrap or aluminum foil and freeze for at least 6 hours, or overnight, until firm.
Remove from the freezer 10 minutes before serving. Slice into squares and serve immediately. Store any leftovers in the freezer.
Nutrition Facts
Calories |
7882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 433.6 g | 556% | |
| Saturated Fat | 239.9 g | 1200% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 3071 mg | 134% | |
| Total Carbohydrate | 968.0 g | 352% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 749.7 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 2184 mg | 168% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3969 mg | 84% | |
*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.
