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Oreo Cookie Ice Cream Cake

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Ingredients

  • 24 Oreo cookies
  • 1/4 cup unsalted butter, melted
  • 1.5 quarts of vanilla ice cream
  • 1/2 cup hot fudge sauce
  • 1/2 cup crushed Oreo cookies for topping

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Oreo Cookie Ice Cream Cake

Created by: Howcan Team

Ingredients

  • 24 Oreo cookies
  • 1/4 cup unsalted butter, melted
  • 1.5 quarts of vanilla ice cream
  • 1/2 cup hot fudge sauce
  • 1/2 cup crushed Oreo cookies for topping

Instructions

  • Crush 24 Oreo cookies in a food processor or place them in a zip-top bag and crush with a rolling pin until fine crumbs form.
  • In a bowl, mix the crushed Oreo cookies with melted unsalted butter until well combined.
  • Press the Oreo cookie mixture into the bottom of a 9-inch springform pan to form the crust.
  • Place the pan in the freezer for 15 minutes to set the crust.
  • Soften 1.5 quarts of vanilla ice cream at room temperature for about 10 minutes.
  • Spread the softened ice cream evenly over the Oreo cookie crust in the springform pan.
  • Drizzle 1/2 cup of hot fudge sauce over the ice cream layer.
  • Sprinkle 1/2 cup of crushed Oreo cookies over the hot fudge sauce.
  • Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until the ice cream cake is firm.
  • Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to make slicing easier.
  • Slice and serve the Oreo Cookie Ice Cream Cake, and enjoy!
Dessert
American

The Oreo Cookie Ice Cream Cake has a rich history dating back to the 1980s when it first gained popularity in the United States. This delectable dessert combines the beloved Oreo cookie with creamy ice cream and luscious chocolate fudge. Chefs and home cooks alike have put their own spin on this indulgent treat, making it a staple at birthday parties and special occasions. The best version of this cake can be found at classic American diners and ice cream parlors, where it's served in generous slices topped with whipped cream and extra Oreo crumbles. The key to nailing this dessert lies in the perfect balance of crunchy Oreo cookies, velvety ice cream, and decadent fudge. For a fun twist, some bakers incorporate Oreo cookie crumbs into the cake batter for an extra burst of flavor. Whether you're in the mood for a nostalgic treat or a show-stopping dessert, the Oreo Cookie Ice Cream Cake is sure to satisfy any sweet tooth.

390 min

|

12

|

380 calories

Instructions

  • Crush 24 Oreo cookies in a food processor or place them in a zip-top bag and crush with a rolling pin until fine crumbs form.
  • In a bowl, mix the crushed Oreo cookies with melted unsalted butter until well combined.
  • Press the Oreo cookie mixture into the bottom of a 9-inch springform pan to form the crust.
  • Place the pan in the freezer for 15 minutes to set the crust.
  • Soften 1.5 quarts of vanilla ice cream at room temperature for about 10 minutes.
  • Spread the softened ice cream evenly over the Oreo cookie crust in the springform pan.
  • Drizzle 1/2 cup of hot fudge sauce over the ice cream layer.
  • Sprinkle 1/2 cup of crushed Oreo cookies over the hot fudge sauce.
  • Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until the ice cream cake is firm.
  • Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to make slicing easier.
  • Slice and serve the Oreo Cookie Ice Cream Cake, and enjoy!
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