Description
A nostalgic dessert featuring layers of rich Oreo crust, creamy cookies and cream ice cream, and luscious toppings that evoke sweet childhood memories.
Ingredients
Scale
- 24 Oreos (crushed)
- 4 tablespoons (67g) unsalted butter (melted)
- 1 and ½ quarts (1.41L) cookies and cream ice cream
- 10 ounces (300g) hot fudge
- ½ cup (120mL) heavy cream
- ½ tablespoon powdered sugar
- ½ teaspoon vanilla extract
- 8 Oreos (coarsely chopped)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed Oreos and melted butter to form the crust.
- Press the Oreo mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool completely.
- Scoop the cookies and cream ice cream onto the cooled crust, spreading it evenly.
- Drizzle hot fudge over the ice cream, ensuring even coverage.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream over the hot fudge layer.
- Top with coarsely chopped Oreos for decoration.
- Freeze the cake for at least 240 minutes or until firm.
- When ready to serve, carefully unclip the springform pan and slice.
Notes
Allow the cake to freeze overnight for the best texture and flavor. Customize with different ice cream flavors or toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: dessert, ice cream cake, Oreo cake, chocolate, cookies and cream