Chocolate Oreo Ice Cream Cake
This Chocolate Oreo Ice Cream Cake is one of our family favorites. Easy to make with 4-ingredients and insanely delicious, Oreos just got even better.
- 1 quart chocolate ice cream
- 8 ounces Cool Whip
- 14.3 ounces Oreos an entire package, roughly crushed
- 2 cups Oreos finely crushed
- 4 tablespoons butter melted
- 2 cups heavy cream
- 6 tablespoons sugar
- 1 tablespoon vanilla extract
Hot Fudge Sauce
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1/4 cup butter
- 1/4 cup milk
- 2 teaspoons vanilla extract
Mix together butter and finely crushed Oreos. Press into the bottom of 9x13 pan or 12-inch springform pan; set aside.
Mix together ice cream, Cool Whip and roughly crushed Oreos until well combined.
Add Oreo ice cream mixture into the prepared pan and spread evenly over Oreo crust. Cover ice cream cake with parchment paper and place in the freezer 3-4 hours.
Once completely frozen, slice and serve.
Pour the heavy whipping cream, sugar and vanilla extract into a large mixing bowl, and whisk using a large balloon whisk. I used my KitchenAid mixer and whisked on high approximately for 3–5 minutes, until the cream reaches the soft peak stage. If I did this by hand it would take me a little longer that 3 minutes that is for sure.
You can test for soft peaks by lifting the whisk straight out of the bowl and checking to see if the peak falls if it does, whisk for a bit longer. I like my peaks a little stiffer than soft so I have tendency to mix it for a minute longer, I like this before I like the look on pies and cakes. If I were to make it for hot chocolate I would do softer peaks.
Calories: 756kcal | Carbohydrates: 87g | Protein: 8g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 104mg | Sodium: 439mg | Potassium: 422mg | Fiber: 3g | Sugar: 63g | Vitamin A: 1185IU | Vitamin C: 0.8mg | Calcium: 163mg | Iron: 6.3mg