Cookies and Cream Ice Cream Cake

5 from 5 votes

This Cookies and Cream Ice Cream Cake is easy to make and everyone loves it too! This is the best Oreo Ice Cream Cake Recipe.

Prep Time15

Freeze2

Total Time2 10

Course: Dessert

Cuisine: American

Servings:

Line a 9X13 baking pan with parchment paper. Set aside.
Set the ½ gallon of ice cream on the counter to soften.
Place the Oreos in a gallon size freezer bag and pound them with a mallet or a rolling pin to coarsely crush them.
Place the crushed Oreos into a mixing bowl. Reserve approximately ½ cup of the crushed Oreos for the topping.
Add the melted butter to the mixing bowl and stir to combine.
Press this mixture into the bottom of the prepared 9X13 baking dish.
Carefully spoon the ice cream onto the Oreo crush and spread it out as evenly as possible into the pan with a spatula.
Place the baking dish into the freezer for 1-2 hours until firm.
Warm the hot fudge sauce so that it’s easily pourable and pour the hot fudge sauce on top of the ice cream layer in the pan. Place back in the freezer for 1 hour.
Remove the pan from the freezer and spread the whipped cream topping on top and sprinkle the remaining crushed Oreos over the whipped cream.
Freeze for at least 30 minutes or until ready to serve.
When ready to serve, let the cake sit at room temperature for a few minutes to soften some and then it’s ready to slice, serve and enjoy!

Store any leftover cake, covered, in the freezer for up to 1 month.

Make sure to freeze each layer of the cake to ensure that they are able to layer on top of each other.

Scan this QR code with your phone's camera to view this recipe on your mobile device.