Oreo Cookie Ice Cream Cake Recipe
American · Dessert · 20 min total
A no-bake dessert featuring layers of crushed Oreos and creamy vanilla ice cream, topped with a rich chocolate ganache.
20
min prep
min prep
12
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 (14.3-ounce) package Oreo cookies (about 36 cookies)
- 1/4 cup unsalted butter, melted
- 1.5 quarts (6 cups) vanilla ice cream, slightly softened
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 teaspoon vanilla extract
Instructions
- Line a 9-inch springform pan with plastic wrap, leaving overhang.
- Place 30 Oreo cookies in a food processor and pulse until fine crumbs. Reserve 1/4 cup crumbs for topping. Add melted butter to the remaining crumbs and pulse to combine. Press mixture firmly into the bottom of the prepared pan. Freeze for 10 minutes.
- In a large bowl, break the remaining 6 Oreos into small chunks. Fold the chunks into the softened ice cream. Spread the ice cream mixture over the crust. Smooth the top and freeze for at least 4 hours or until firm.
- For the ganache: In a small saucepan, heat heavy cream over medium heat until just simmering. Remove from heat, add chocolate chips, and let sit for 2 minutes. Stir until smooth. Stir in vanilla extract. Let cool slightly.
- Remove cake from freezer. Pour ganache over the top and spread evenly. Sprinkle with reserved cookie crumbs. Return to freezer for at least 30 minutes to set the ganache.
- To serve, remove from pan, slice, and enjoy.
Tips
- For easier slicing, dip a knife in hot water before cutting each slice.
- Store leftovers in the freezer for up to 1 week.
- Substitute chocolate or mint Oreos for variation.
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