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A full view of the Simple Oreo Ice Cream Dream Cake in a 9x13 pan, showing all the perfect layers, with one slice removed.

Simple Oreo Ice Cream Dream Cake

Chef Elina
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 people
Calories 410 kcal

Ingredients
  

1 package (14.3 oz) regular Oreo cookies, divided", "1/2 cup (1 stick) unsalted butter, melted", "1/2 gallon (1.5 quarts) cookies and cream ice cream, softened", "1 jar (11-12 oz) hot fudge sauce, room temperature", "1 container (8 oz) frozen whipped topping, thawed

Instructions
 

  • Place 36 Oreo cookies (leave the rest for topping) into a food processor. Pulse until you have fine crumbs. If you don't have a food processor, use a large zip-top bag and a rolling pin
  • In a medium bowl, combine the Oreo crumbs with the 1/2 cup of melted butter. Mix until all the crumbs are moistened.
  • Press the crumb mixture firmly and evenly into the bottom of a 9x13 inch pan. Use the bottom of a measuring cup to pack it tightly. Place the pan in the freezer for at least 15 minutes.
  • Remove the ice cream from the freezer and let it sit on the counter for 10-15 minutes to soften (it should be spreadable, not melted).
  • Spread the softened cookies and cream ice cream in an even layer over the chilled Oreo crust. Cover with plastic wrap and return to the freezer for at least 1 hour, or until firm
  • Once the ice cream is firm, pour the room-temperature hot fudge sauce over the top and spread it into an even layer. Be quick so it doesn't melt the ice cream. Cover and freeze for another 30-45 minutes.
  • Gently spread the thawed whipped topping over the set fudge layer. Crush the remaining Oreo cookies and sprinkle them evenly over the top.
  • Cover the cake tightly with plastic wrap, then a layer of aluminum foil. Freeze for at least 4 hours, or preferably overnight, until completely firm.
  • Before serving, let the cake sit at room temperature for 5-10 minutes. Use a large knife dipped in hot water (and wiped dry) to cut clean slices.

Notes

Soften Ice Cream: Do not let the ice cream melt completely. You want it just soft enough to spread easily.
Storage: Store the cake tightly double-wrapped (plastic wrap then foil) in the freezer for up to 1 week for best results.
Cutting: For the cleanest slices, dip your knife in hot water and wipe it dry between each cut. This melts the ice cream just enough to glide through.

Nutrition

Calories: 410kcalCarbohydrates: 50gProtein: 5gFat: 22gSaturated Fat: 12gCholesterol: 45mgSodium: 280mgFiber: 2gSugar: 35g
Keyword easy ice cream cake, no bake dessert, oreo ice cream cake, Simple Oreo Ice Cream Dream Cake
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