Oreo Cookie Ice Cream Cake
Indulge in the ultimate no-bake dessert with this decadent Oreo Cookie Ice Cream Cake—a perfect treat for every celebration or a weekend indulgence. Featuring a buttery Oreo cookie crust, creamy layers of softened vanilla ice cream and whipped topping, and a luscious drizzle of chocolate syrup, this frozen masterpiece is as easy to make as it is delicious. With just 30 minutes of prep and a handful of ingredients, this crowd-pleaser comes together effortlessly. Topped with crushed Oreo cookies for a decorative touch, it’s a delightful blend of textures and flavors that will impress both kids and adults alike. Whether you're hosting a birthday party or cooling off on a warm day, this ice cream cake is sure to become a family favorite.
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Recipe Information
Ingredients
- 36 pieces Oreo cookies
- 6 tablespoons Unsalted butter, melted
- 1.5 quarts Vanilla ice cream, softened
- 16 ounces Whipped topping (such as Cool Whip), thawed
- 0.5 cups Chocolate syrup
- 5 pieces Oreo cookies, crushed (for garnish)
Instructions
Place 36 Oreo cookies into a food processor and pulse until they form fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.
Mix the cookie crumbs with the melted butter until evenly combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Spread half of the softened vanilla ice cream evenly over the cookie crust. Use a spatula to smooth out the ice cream layer.
Spread half of the whipped topping over the ice cream layer, smoothing it out evenly.
Drizzle 1/4 cup of chocolate syrup over the whipped topping layer.
Repeat the layering process: Spread the remaining vanilla ice cream, followed by the remaining whipped topping, and drizzle the remaining 1/4 cup of chocolate syrup on top.
Sprinkle the top of the cake with the 5 crushed Oreo cookies for garnish.
Cover the pan with plastic wrap or aluminum foil and freeze the cake for at least 4 hours, or until firm.
Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to make slicing easier.
Release the sides of the springform pan, slice, and serve immediately. Enjoy!
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 48.5 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 167 mg | 13% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 334 mg | 7% | |
*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.
