Serves 10
255 min
Oreo Ice Cream Cake
Recipe GLPRcccf5b5d5cb143
A decadent no-bake dessert featuring a buttery Oreo crumb crust, creamy vanilla ice cream blended with crushed Oreo pieces, drizzled with hot fudge sauce, and topped with whipped cream and whole cookies. Perfect for feeding a crowd and can be made ahead.
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Ingredients
3 tablespoons butter, melted
4 cups Oreo graham crumbs
2 L vanilla ice cream, softened
1 L Cool Whip, divided
300 g package of Oreo cookies, divided
1/2 cup hot fudge sauce
1 teaspoon almond extract
Directions
In a large bowl, combine the Oreo graham crumbs and melted butter. Stir until the mixture resembles wet sand with the butter evenly distributed throughout.
Press the crumb mixture firmly into the bottom of 10 mini springform pans, using the bottom of a glass or a flat tool to tamp it down into a compact, even layer. Set aside.
In a stand mixer, combine the softened vanilla ice cream with about three-quarters of the Cool Whip. Mix on low speed until the ingredients are combined.
Place about three-quarters of the Oreo cookies in a heavy-duty resealable bag. Use a rolling pin to crush them into small, bite-sized pieces. Add the crushed cookie pieces to the mixer.
Mix the ice cream and crushed cookie pieces on medium speed until the mixture becomes fluffy and well combined, about 1-2 minutes. Add the almond extract and mix for an additional 30 seconds until evenly incorporated.
Warm the hot fudge sauce slightly until it is just loose enough to spoon out without breaking up the crumb crust. Pour or spoon the sauce randomly over each prepared crust, or gently swirl the pans to distribute more evenly.
Divide the ice cream mixture among the prepared pans, spreading it evenly over the fudge layer and smoothing the tops with a spatula.
Freeze for at least 4 hours, or preferably overnight, until the mixture is completely set.
Remove from the freezer. Top each cake with a dollop of the reserved Cool Whip and garnish with one of the remaining whole Oreo cookies.
Serve immediately and enjoy.
