Oreo Ice Cream Cake
This Oreo Ice Cream cake has an amazingly delicious Oreo cookie and vanilla ice cream filling, sitting on crunchy Oreo cookie crust, and topped with even more Oreos. Three ingredients, no bake, and you can put it together in just a few minutes.
Ingredients
For the crust:
- 17 Oreos 6.6oz,187g
- 4 tablespoons butter melted (2oz, 57g)
For the ice cream filling:
- ½ gallon premium quality vanilla ice cream softened but still solid in the middle
- 24 Oreos crushed (some fine, some medium) (12.4oz, 352g)
- 8 Oreos cut in half
For the topping:
- 32 Oreos cut in quarters (12.4oz, 352g)
Instructions
For the crust:
- Process the Oreos in a food processor until they are fine crumbs.
- Process in the melted butter until thoroughly mixed.
- Press the crumbs tightly into the bottom of a 9-inch spring form pan. Use the bottom of a glass or measuring cup to get a smooth, tightly-packed crust.
- Stick the crust in the freezer while you prepare the filling and topping.
For the ice cream filling:
- Pulse Oreos in a food processor until some are fine crumbs and some are still in chunks. Alternatively, put the cookies in a plastic bag and crush up the cookies with a rolling pin.
- Mix the crushed and halved Oreos into the softened ice cream gently, cutting up any very large pieces of vanilla ice cream with a spoon and being careful not to overmix, making the filling too uniform.
- Pour the ice cream filling on top of the prepared crust.
- Sprinkle the quartered Oreos for topping on top.
- Put the Oreo Ice Cream Cake in the freezer to freeze and solidify, at least 4 hours but preferably overnight.
- When the cake is solid, slice and serve.
Notes
- You can use any flavor ice cream and swap out the Oreo flavors!
Nutrition
Calories: 671kcalCarbohydrates: 85gProtein: 9gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 77mgSodium: 422mgPotassium: 466mgFiber: 3gSugar: 61gVitamin A: 755IUVitamin C: 1mgCalcium: 209mgIron: 9mg
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