Oreo Ice Cream Cake

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Oreo ice cream cake is the perfect treat for summer. You only need 5 ingredients to make this crowd-pleasing no-bake dessert!

Prep Time15

Cooling Time4

Total Time4 15

Course: Dessert

Cuisine: American

Keyword: oreo ice cream cake

Servings: servings

Calories: 623kcal

Take the ice cream out of the freezer and place it on your counter. Let the ice cream sit and soften while you start the recipe.
2 quarts cookies and cream ice cream
Grease a 9x13 pan with baking spray or butter.
Place all of the Oreos in a large, gallon sized zippered bag and seal shut. Use a rolling pin to smash the Oreos in the bag, breaking them up into large pieces. Open the bag and scoop out 1 cup of the smashed oreos and set them aside for later.
1 (13.29 oz) package Oreos
Seal the bag again and smash the Oreos more to make smaller pieces. You want the Oreos to look like rough crumbs.
Pour the Oreo crumbs into a medium sized bowl then add the melted butter. Stir the ingredients together until all the Oreos are wet and the mix is sticking together.
1/4 cup butter, melted
Pour the Oreo crust into the greased 9x13 pan and press it into the pan to make an even crust.
Spread the softened cookies and cream ice cream on top of the Oreo crust, making it into an even layer in the pan.
Freeze the oreo cake for one hour.
Remove the cake from the freezer and pour the chocolate fudge sauce over the top of the cake. Return to the freezer for another hour.
1 cup chocolate fudge sauce
Spread the Cool Whip on top of the layer of fudge then sprinkle the whole cake with the reserved Oreo pieces.
1 (8 ounce) container Cool Whip
Loosely cover the Oreo ice cream cake and freeze for at least two more hours.
Slice the Oreo ice cream cake in the pan and remove the slices. Serve while frozen!

Storage: Store leftover cake wrapped in plastic wrap in the freezer for up to 3 months. Enjoy it cold whenever a craving strikes!