Okay, friends, let’s be real. Summer is amazing, but sometimes the heat just…zaps your energy, right? You want something sweet, something cool, something that feels like a celebration without requiring you to spend hours in a hot kitchen. That’s where this [easy oreo ice cream cake recipe] comes in. Seriously, it’s a game-changer. I remember one particularly scorching July in LA, I was trying to impress some friends with a fancy dessert, and it was a total disaster. Melted chocolate everywhere, a collapsing cake… it was a mess! I vowed then and there to focus on recipes that are delicious and stress-free. And this? This is the epitome of that.
I’ve always been a big believer that cooking shouldn’t feel like a chore. It should be fun! And honestly, this isn’t even really “cooking” – it’s more like assembling deliciousness. It’s the perfect project to get the kids involved with too. My niece and nephew absolutely love crushing the Oreos (with supervision, of course!). It’s a great way to teach them about simple recipes and get them excited about being in the kitchen. Plus, who doesn’t love a little messy fun?
This recipe is a classic for a reason. It’s that perfect cookies and cream flavor combo that just hits the spot. I’ve seen so many variations out there, but I really love how simple this one is. It’s all about letting the quality of the ingredients shine. And speaking of ingredients, you really can customize this to your heart’s content. While I’m a purist when it comes to the Oreo crust, feel free to experiment with different ice cream flavors! Mint chocolate chip would be incredible, or maybe even a rich chocolate fudge. I’ve even heard of people using strawberry cheesecake ice cream – now that sounds amazing! It’s all about making it your own.
And let’s talk about how versatile this [easy oreo ice cream cake recipe] is. It’s perfect for birthdays, barbecues, summer holidays… honestly, any occasion that calls for a little sweetness. I made it for a 4th of July party last year and just added some red, white, and blue sprinkles – instant patriotic dessert! It’s also a lifesaver when you’re short on time. You don’t need any fancy baking skills or equipment, and the whole thing comes together in just a few minutes of active work. The freezer does most of the heavy lifting!
I’ve been traveling a bit lately, exploring different culinary traditions, and it’s really reinforced my belief that the best recipes are often the simplest ones. It’s about taking a few high-quality ingredients and letting their flavors shine. This [easy oreo ice cream cake recipe] embodies that philosophy perfectly. It’s a reminder that you don’t need to be a professional chef to create something truly delicious.
Easy oreo ice cream cake recipe
- This easy Oreo ice cream cake recipe is a no-bake dessert perfect for summer! It’s quick, simple, and requires minimal effort, making it ideal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 pkg Oreos crushed (about 36 cookies)
- ¼ cup butter, melted
- ½ Gallon cookies and cream ice cream, softened
- 16 oz jar hot fudge, warmed
- 8 oz carton whipped topping, thawed
Instructions
- Add crushed cookie crumbs to a bowl, reserving ½ cup for the top. Add butter and mix well. Press into a greased 9×13 pan.
- Spread softened ice cream over crust and freeze for 2 hours.
- Drizzle warm fudge over ice cream and freeze for 1 hour.
- Add whipped topping, sprinkle with reserved Oreos, and freeze for 2 hours.
- Remove from the freezer and let it set out for 15 minutes before serving. ENJOY!
Notes
- A regular size package of Oreo cookies is 14.3 oz. You can adjust the amount of Oreos depending on how thick you want the crust.
- For easier slicing, run a long serrated knife under hot water, dry it, and then cut through the cake.
- Store leftovers in the freezer for up to 5-7 days, wrapped tightly in plastic wrap.
- Feel free to experiment with different ice cream flavors!
- Don’t forget to rate and comment below – I love hearing from you!
Nutrition
- Calories: 689kcal
- Sugar: 67g
- Sodium: 344mg
- Fat: 35g
- Saturated Fat: 21g
- Carbohydrates: 82g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 119mg
Oreo Ice Cream Cake Recipe
Recipe Header: No-Bake Oreo Ice Cream Cake
Prep Time: 10 minutes
Freeze Time: 5 hours
Total Time: 5 hours 10 minutes
Ingredients:
1 pkg Oreos crushed (about 36 cookies)
¼ cup butter, melted
½ Gallon cookies and cream ice cream, softened
16 oz jar hot fudge, warmed
8 oz carton whipped topping, thawed
Instructions:
Add crushed cookie crumbs to a bowl, reserving ½ cup for the top. Add butter and mix well. Press into a greased 9×13 pan.
Spread softened ice cream over crust and freeze for 2 hours.
Drizzle warm fudge over ice cream and freeze for 1 hour.
Add whipped topping, sprinkle with reserved Oreos, and freeze for 2 hours.
Remove from the freezer and let it set out for 15 minutes before serving. ENJOY!
Notes:
A regular size package of Oreo cookies is 14.3 oz. You can adjust the amount of Oreos depending on how thick you want the crust.
For easier slicing, run a long serrated knife under hot water, dry it, and then cut through the cake.
Store leftovers in the freezer for up to 5-7 days, wrapped tightly in plastic wrap.
Feel free to experiment with different ice cream flavors!
Don’t forget to rate and comment below – I love hearing from you!
Nutrition Information: (From Reference Text)
Calories: 689kcal, Carbohydrates: 82g, Protein: 10g, Fat: 35g, Saturated Fat: 21g, Cholesterol: 119mg, Sodium: 344mg, Potassium: 603mg, Fiber: 2g, Sugar: 67g, Vitamin A: 1170IU, Vitamin C: 1.6mg, Calcium: 349mg, Iron: 0.6mg
So there you have it! A super simple, incredibly delicious [easy oreo ice cream cake recipe] that’s perfect for any occasion. Remember, cooking should be fun, and life should be easier. Let me know in the comments if you try it, and what variations you come up with! Happy baking (or, well, assembling!) ❤️
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