Oreo Ice Cream Cake
A delightful dessert combining layers of silky ice cream with a crunchy Oreo crust, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 165 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package Oreo cookies
- 1/2 cup butter, melted
- 1 quart vanilla ice cream, softened
- 1 quart chocolate ice cream, softened
- 1 container whipped topping
- Chocolate syrup (for drizzling)
Instructions
- Crush the Oreo Cookies: Crush the Oreo cookies using a food processor or rolling pin, then mix with melted butter until it resembles wet sand.
- Form the Crust: Press the mixture firmly into the bottom of a 9×13 inch pan and freeze for about 30 minutes.
- Layer the Vanilla Ice Cream: Spread softened vanilla ice cream over the crust and freeze for another 30 minutes.
- Add the Chocolate Ice Cream: Spread softened chocolate ice cream on top of the vanilla layer and freeze until firm, about 1 to 2 hours.
- Finish with Whipped Topping: Spread whipped topping over the chocolate layer.
- Drizzle with Chocolate Syrup: Drizzle chocolate syrup over the whipped topping.
- Slice and Enjoy: Slice the cake into pieces and serve.
Notes
This cake can be kept in the freezer for up to a week. Ensure it’s covered to avoid freezer odors.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Find it online: https://pennykitchenz.com/oreo-ice-cream-cake-2/