Cookies and Cream Ice Cream Cake
A delightful dessert combining cookies and cream ice cream with a crunchy Oreo crust, perfect for celebrations or sweet treats at home.
Ingredients
For the crust
- 36 pieces Oreos, crushed
- 1/2 cup Butter, melted
- 1/2 cup Chocolate Sauce Extra for garnish
For the filling
- 1 gallon Cookies and Cream Ice Cream, softened
- 1 container Cool Whip, thawed Use 1 cup for filling and the remaining for topping
- 1 jar Chocolate Sauce Extra for garnish
- Oreos pieces Crushed Oreos for garnish
Instructions
Preparation
- Prepare the crust by adding the crushed Oreo crumbs and melted butter to a large bowl. Stir until the cookie crumbs have absorbed the melted butter.
- Press the mixture into the bottom and up the sides of a springform pan.
- Pour about 1/2 cup of chocolate sauce on top of the crust and spread it evenly.
- Place the pan in the freezer for 10 minutes while you prepare the ice cream filling.
Making the filling
- Add the softened ice cream into a large bowl. Fold in 1 cup of Cool Whip gently.
- Spread the ice cream mixture evenly on top of the cold crust. Return the pan to the freezer for 1 hour.
- After one hour, top the ice cream with the remaining Cool Whip. Drizzle with extra chocolate sauce and sprinkle crushed Oreos on top.
Freezing
- Freeze for an additional 3 hours or overnight.
- Slice when frozen and enjoy!
Notes
To serve, let the cake sit for a few minutes at room temperature before slicing. For best results, use a sharp knife. Leftovers can be stored in the freezer for up to two weeks.