Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A decadent slice of no-bake ice cream cake showing layers of dark crust, vanilla, chocolate mousse, and whipped topping.

Ultimate Easy No-Bake Oreo Ice Cream Cake

  • Author: Ahazzam
  • Total Time: 6 hr 25 min
  • Yield: 10 servings
  • Diet: Vegetarian

Description

Make a simple, layered ice cream cake using Oreos and store-bought ice cream. This no-bake recipe is perfect for birthdays and parties.

Ingredients

Scale
  • 1 (14.3 ounce) package Oreo cookies
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1.5 quarts softened vanilla ice cream
  • 1.5 quarts softened chocolate ice cream
  • 1 cup whipped topping, thawed
  • 1/4 cup chocolate fudge sauce
  • 1/2 cup crushed Oreo cookies for topping

Instructions

  1. Line an 8-inch springform pan with plastic wrap, leaving an overhang on the sides for easy removal.
  2. Place 24 whole Oreo cookies in a food processor and pulse until you have fine crumbs.
  3. In a bowl, mix the Oreo crumbs with the melted butter until fully combined.
  4. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Freeze for 15 minutes.
  5. Remove the pan from the freezer. Spread the softened vanilla ice cream evenly over the crust layer. Smooth the top with a spatula. Freeze for 1 hour, or until firm.
  6. Spread the softened chocolate ice cream evenly over the vanilla layer. Smooth the top. Freeze for another 1 hour, or until firm.
  7. In a small bowl, gently fold the thawed whipped topping into the chocolate fudge sauce until lightly swirled. Do not overmix.
  8. Spread the fudge swirl topping over the chocolate ice cream layer.
  9. Sprinkle the reserved crushed Oreo cookies over the top layer.
  10. Cover the pan loosely with plastic wrap and freeze for at least 6 hours, or preferably overnight, until completely solid.
  11. To serve, use the plastic wrap overhang to lift the cake from the pan. Remove the springform ring. Let the cake sit at room temperature for 5 to 10 minutes before slicing with a sharp, hot knife.

Notes

  • You can substitute any two ice cream flavors you prefer for a custom cake.
  • For a firmer base, use 30 whole Oreos and slightly less butter.
  • If you do not have a springform pan, you can use a standard 9×5 inch loaf pan lined with parchment paper.
  • Prep Time: 25 min
  • Cook Time: 0 min
  • Category: Dessert
  • Method: No-Bake/Freezing
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 45g
  • Sodium: 320mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 55mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://gourmetgusto.net/easy-no-bake-ice-cream-cake-recipe/