Oreo Ice Cream Cake Delight
Creamy, crunchy, and decadently chocolatey — this Oreo Ice Cream Cake Delight is the kind of dessert that makes everyone gather around the freezer with spoons in hand.
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Servings: 8 servings
Equipment
- 9-inch Springform Pan
- Mixing Bowl
- Spatula
Ingredients
Crust Ingredients
- 3.5 cups Oreo cookies, crushed About 38-42 cookies
- 0.5 cup Unsalted butter, melted Room temperature when mixing
Ice Cream Layer
- 1.5 quarts Ice cream (any flavor) Softened just enough to spread
Topping
- 12 ounces Hot fudge topping Warmed slightly for drizzle
Instructions
- Preheat the oven to 350°F (175°C).
- Crush the Oreo cookies and mix them with melted butter until the crumbs are evenly moistened.
- Press the mixture into the bottom of a 9-inch springform pan, packing it firmly and evenly into a smooth layer, and bake for 10 minutes.
- Allow the crust to cool completely, then layer your choice of softened ice cream on top of the crust, smoothing the surface with an offset spatula or the back of a spoon.
- Drizzle hot fudge topping over the ice cream, spreading it evenly with a spoon to create a glossy layer.
- Freeze the cake for at least 4 hours or until firm — overnight works best for clean slices.
- Before serving, let it sit at room temperature for about 10 minutes to soften slightly, then slice and enjoy.
Notes
For best results, pack the Oreo crust tightly into the pan and allow the ice cream to soften just enough to spread easily.