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:

Cost: $10.00, $0.83 per servings

Line a 9X13 baking pan with parchment paper. Set aside.
Set the ½ gallon of ice cream on the counter to soften.
Place 1 package Oreos (13 ounces) in a gallon-size freezer bag and crush them coarsely with a mallet or rolling pin.
Place the crushed Oreos in a mixing bowl and reserve approximately ½ cup of the crushed Oreos for the topping.
Add 4 tablespoons melted butter to the bowl and stir to combine.
Press this mixture into the bottom of the prepared 9X13 baking dish.
Carefully spoon ½ gallon cookies and cream ice cream over the Oreo crust and spread it evenly into the pan with a spatula.
Place the baking dish into the freezer for 1-2 hours until firm.
Warm 1 jar hot fudge sauce (approximately 12 ounces) until it is easily pourable, then pour it over the ice cream layer. Place the pan back in the freezer for 1 hour.
Remove the pan from the freezer, spread 8 ounces whipped cream on top, and sprinkle the reserved ½ cup 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.