Are you ready to indulge in a dessert that combines the irresistible crunch of Oreo cookies with the creamy delight of ice cream? Look no further! This Three Ingredient Oreo Ice Cream Cake is not just a treat; it's a showstopper that will have your friends and family begging for seconds. With just a handful of ingredients and minimal prep time, you can create a stunning dessert that’s perfect for any occasion. Whether it’s a summer barbecue or a cozy family dinner, this cake is sure to impress. Get ready to dive into this easy, no-bake recipe that will have everyone asking, “How did you make this?”
Prep Time: 15 mins
Cook Time: -
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 package Oreo cookies
- 1 tub whipped topping
- 1 quart vanilla ice cream
Instructions
- Remove the vanilla ice cream and whipped topping from the refrigerator and let them soften at room temperature for about 10-15 minutes.
- Take a 9x9 inch baking pan and line it completely with plastic wrap, ensuring extra wrap hangs over the sides for easy removal later.
- Place whole Oreo cookies in a food processor and pulse until they become fine, uniform crumbs. If you don't have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin.
- Reserve about 1/4 cup of Oreo crumbs for topping. Spread the remaining crumbs evenly across the bottom of the lined pan to create a cookie crust.
- Scoop the softened vanilla ice cream into a large mixing bowl. Gently fold in half of the whipped topping until well combined and smooth.
- Pour the ice cream mixture over the Oreo cookie crust, spreading it evenly with a spatula.
- Top the ice cream layer with the remaining whipped topping, creating a smooth surface.
- Sprinkle the reserved Oreo cookie crumbs over the top of the cake for decoration.
- Cover the pan with plastic wrap and freeze for at least 4 hours, or preferably overnight, until the cake is completely firm.
- When ready to serve, lift the cake out of the pan using the overhanging plastic wrap and transfer to a serving plate.
- Let the cake sit at room temperature for 5-10 minutes before slicing to make cutting easier.
- Slice into squares and serve immediately. Store any leftovers covered in the freezer for up to 5 days.
Tips
- Soften Ingredients: Make sure to let the vanilla ice cream and whipped topping sit at room temperature for 10-15 minutes before mixing. This will make it easier to combine them smoothly.
- Crust Consistency: For the best cookie crust, ensure that the Oreo crumbs are finely crushed. If you don’t have a food processor, a rolling pin works just as well—just be sure to seal the bag tightly!
- Layering: When spreading the ice cream mixture over the crust, use a spatula to create an even layer. This ensures every slice has the perfect balance of cookie and cream.
- Freezing Time: For optimal texture, allow the cake to freeze overnight. This will help it set firmly, making it easier to slice and serve.
- Serving Tips: Before slicing, let the cake sit at room temperature for 5-10 minutes. This softens the edges slightly and makes cutting much easier.
- Storage: If you have any leftovers (which is rare!), store them covered in the freezer for up to 5 days to keep them fresh.
Nutrition Facts
Calories: 375kcal
Carbohydrates: g
Protein: g
Fat: 21g
Saturated Fat: g
Cholesterol: 10mg
