Go Back
Oreo Ice Cream Cake

Oreo Ice Cream Cake Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 24 Oreo cookies, divided (20 for crust, 4 for topping)
  • 4 tbsp unsalted butter, melted
  • 1.5 quarts (about 1.4 L) cookies and cream ice cream
  • 8 oz (1 tub) whipped topping, thawed

Method
 

  1. Crush 20 Oreo cookies into fine crumbs, stir in the melted butter, and press firmly into a 9-inch springform pan.
  2. Let the ice cream soften at room temperature for 5 to 10 minutes, then spread it over the crust. Break the remaining 4 Oreos into chunks and scatter on top.
  3. Spread the whipped topping evenly over the ice cream. Cover and freeze for at least 4 hours or overnight until firm.
  4. Remove from the freezer 5 minutes before slicing. Run a knife under hot water, wipe dry, and slice. Release the springform ring and serve.

Notes

The crust is intentionally cookie-forward. If you like a thinner, less intense crust, cut the crust Oreos down to 16 and the butter to 3 tablespoons. The cake stays fresh in the freezer for up to a week, wrapped tightly. A little softening time at room temp makes slicing much cleaner.