Description
This 5-ingredient Oreo Ice Cream Cake is a no-bake dessert dream—layers of crushed Oreo crust, creamy vanilla ice cream, and fluffy whipped cream make it the perfect frozen treat for any occasion. Quick to prepare and endlessly customizable.
Ingredients
- 36 Oreo cookies (1 standard package)
- 1/2 cup melted butter
- 1.5 quarts vanilla ice cream (softened)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Crush 24 Oreos into fine crumbs using a food processor or a zip-top bag and rolling pin.
- Mix the crushed Oreos with melted butter until the mixture resembles wet sand.
- Press the crust mixture into a 9-inch springform pan, pressing it up slightly on the sides.
- Spread softened vanilla ice cream evenly over the crust using a spatula.
- Chop the remaining 12 Oreos and sprinkle over the ice cream layer, pressing them gently in.
- In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Spread the whipped cream on top of the cake.
- Cover with plastic wrap (avoid touching the whipped cream) and freeze for at least 4 hours or overnight.
Notes
- Use cookies and cream or chocolate ice cream for variation.
- Swap in dairy-free ice cream and whipped topping for a vegan version.
- Try different cookies like graham crackers or chocolate chip for a twist.
- Make mini versions in muffin tins for individual servings.
- Remove from freezer 10 minutes before slicing for best texture.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
