Oreo Ice Cream Cake

Instructions

Make the Oreo crust

Finely crush 24 whole Oreo cookies in a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crumbs with melted butter and stir until evenly moistened.

Press the crust into the pan

Line the bottom of a 9-inch springform pan with parchment paper. Press the Oreo crumb mixture firmly into an even layer. Use the bottom of a glass or measuring cup to compact it well.

Soften the ice cream

Let the vanilla ice cream sit at room temperature for 10-15 minutes until soft enough to spread easily but not fully melted. Stir in the 12 crushed Oreo cookies.

Layer the ice cream

Spread half of the softened Oreo ice cream mixture evenly over the crust. Drizzle with half of the hot fudge sauce. Repeat with the remaining ice cream and fudge.

Top with whipped cream

Spread the whipped cream over the top layer. Sprinkle with extra crushed Oreos and chocolate shavings. Add cherries if desired.

Freeze until firm

Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until completely firm.

Unmold and serve

Run a warm knife around the edge of the pan, then release the springform. Slice with a sharp knife and serve immediately.

Store leftovers

Wrap any remaining cake tightly and keep in the freezer for up to 2 weeks. Let sit 5 minutes at room temperature before slicing.

Tips & Tricks

Use full-fat vanilla ice cream for the creamiest texture that holds its shape when sliced.
Let the ice cream soften just enough to spread, but not so much that it becomes runny.
Warm the hot fudge slightly so it drizzles easily between layers without melting the ice cream.
For a clean slice, dip your knife in hot water and wipe dry between cuts.
Make this cake up to 2 weeks ahead and keep it tightly wrapped in the freezer.

Ingredients