Ingredients:
- 1 package of Oreo cookies (about 36 cookies)
- ¼ cup melted butter
- 1.5 quarts (6 cups) vanilla ice cream (or your favorite flavor), softened slightly
- 1.5 quarts (6 cups) chocolate ice cream, softened slightly
- 1 cup hot fudge sauce
- Whipped cream (optional, for topping)
- Extra Oreos or sprinkles for garnish (optional)
Instructions:
1. Make the Oreo crust:
- Crush the Oreos in a food processor or place them in a ziplock bag and crush them with a rolling pin until finely crushed.
- Reserve about ½ cup of crushed Oreos for later (optional, for garnish).
- Mix the remaining crushed Oreos with the melted butter until combined.
- Press the Oreo mixture into the bottom of a 9-inch springform pan or a 9×13-inch baking dish to form an even crust.
- Freeze the crust for about 15-20 minutes to set.
2. Layer the ice cream:
- Once the crust is set, spread the softened chocolate ice cream evenly over the Oreo crust. Freeze for about 30 minutes, or until firm.
- Next, spread the softened vanilla ice cream evenly over the chocolate layer. Freeze again for about 30 minutes, or until firm.
3. Add the fudge layer:
- Once the ice cream layers are firm, pour the hot fudge sauce over the top, spreading it evenly. Be sure the fudge is at room temperature or slightly warmed, so it spreads easily but doesn’t melt the ice cream. Freeze for another 15-20 minutes.
4. Garnish and freeze:
- If desired, top with whipped cream and sprinkle the reserved crushed Oreos or other toppings like extra Oreos or sprinkles.
- Freeze the entire cake for at least 4 hours or overnight for best results.
5. Serve:
- Before serving, let the cake sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Slice and enjoy!
Enjoy!
This Oreo Ice Cream Cake is a cool, creamy dessert with layers of ice cream, fudge, and crunchy Oreos. It’s a perfect treat for hot days or special occasions!