Frozen Oreo Dessert (Ice Cream Cake)

A slice of Oreo, ice cream cake being removed from a glass pan.

4.91 from 10 votes

Frozen Oreo Dessert (Ice Cream Cake)

Oreo Ice Cream Dessert is a cool frozen treat with fudge, crunch and creamy whipped topping,

Author: Nikki Lee

Servings: servings

Prep Time 30

Total Time 30

Ingredients

▢ 1 family sized package Oreo cookies crushed, divided
▢ 6 tablespoons butter melted
▢ ½ gallon cookies and cream ice cream softened (you can substitute vanilla or chocolate ice cream)
▢ 16 ounces hot fudge see note*
▢ 16 ounces frozen whipped topping thawed and divided, see note*

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Instructions

Soften the Ice Cream: Remove the ice cream from the freezer and let it sit at room temperature for about 30 minutes until soft.
Make the Cookie Crust: Crush about 36 cookies into large crumbs using a food processor. Add the melted butter and continue to pulse until well combined and you have a fine crumb. Use 7-8 cookies or the desired amount to make large crumbs for topping.
If you don't have a food processor, you can add the cookies to a zip-top bag and crush them with a rolling pin. Then, mix the crumbs with melted butter in a bowl.
Oreo Crust Layer: Press the Oreo mixture into a greased 9x13-inch dish.
Mix Ice Cream Layer: In a large bowl, stir together the softened ice cream and 4 ounces of thawed whipped topping until well combined. Spread this mixture evenly over the cookie crust. Cover and freeze for 1 hour or until firm.
Add Fudge Layer: Pour the fudge sauce into a microwave-safe bowl and heat in 15-second increments until it’s warm enough to spread easily- it should not be hot. (You can also follow the heating instructions on your brand’s label.)
Pour the sauce on top of the ice cream layer and gently spread it out evenly. Cover and return to the freezer until set, about 1 hour.
Final Layer: Spread the remaining whipped topping on top of the fudge layer and sprinkle with the coarsely crushed Oreo crumbs. Cover and freeze for at least 2 hours or until completely set.
Slice and drizzle with additional hot fudge, if desired, for serving.

Notes

Hot Fudge Note: You used to find 16-ounce jars of hot fudge topping more commonly; now, they are 12-ounce jars. If you want a nice solid layer that will cover the entire layer, you need about 16 ounces. However, using the 12.5-ounce jar is also fine. If you do have extra, it can be used for garnishing when serving or saved for later use.

Whipped Topping Note: I like to fold whipped topping into the ice cream. You can skip this and use just ice cream in that layer and then only 8 -12 ounces of whipped topping, depending on how thick you want the whipped cream layer to be.

Nutrition

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