Oreo Ice Cream Cake
Ingredients
- 33 Oreo cookies
- 6 tablespoons butter melted
- 3 cups vanilla ice cream softened
- 8 ounces whipped topping
- 2 cups fudge sauce
Instructions
- 1
If making homemade fudge sauce, prepare the sauce according to the recipe directions and cool to room temperature.
- 2
Line a 9×5-inch loaf pan with parchment paper, leaving some parchment overhanging the sides.
- 3
Remove the ice cream from the freezer to soften about 10 minutes before assembling the cake.
- 4
Add the Oreos to a freezer bag (including the cream center) and crush with a rolling pin until they're the size of small peas. Alternatively, you can pulse them a few times in a food processor.
- 5
In a medium bowl, combine the crushed Oreos and melted butter.
- 6
Add 1½ cups of the Oreo mixture into the loaf pan and press to create a crust.
- 7
Spread half of the ice cream over the Oreo base. Drizzle ¾ cup of fudge sauce over the ice cream layer and sprinkle with ⅔ cup of the crushed Oreo mixture. Repeat layers once more.
- 8
Top with Cool Whip & remaining Oreo crumbs. Freeze 4 hours or overnight.
- 9
To remove the cake, dip the pan in hot water for 5 seconds and lift the cake out using the parchment paper. Slice and serve with the remaining fudge sauce.
Nutrition
Per serving (based on 12 servings)
