Are you ready to indulge in a dessert that combines the rich, creamy goodness of ice cream with the irresistible crunch of Oreo cookies? Look no further than this Easy Cookies N Cream Ice Cream Cake! In just 20 minutes of prep time, you can create a show-stopping treat that's perfect for any occasion—from birthday parties to cozy family gatherings. This no-bake cake is not only a breeze to whip up, but it also promises to satisfy your sweet tooth like never before. Trust us, once you take a bite, you’ll be hooked! So, grab your apron and let’s dive into this delightful recipe that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 package Oreo cookies
- 1/2 cup butter, melted
- 1 quart cookies and cream ice cream
- 1/2 cup whipped cream
- Chocolate syrup for drizzling
Instructions
- Remove the cookies and cream ice cream from the freezer and let it soften at room temperature for about 10-15 minutes to make it easier to spread.
- Place 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.
- Melt butter in a microwave-safe bowl or on the stovetop until completely liquefied.
- Mix the crushed Oreo cookies with melted butter until the crumbs are evenly coated and resemble a wet sand consistency.
- Press the Oreo cookie mixture firmly into the bottom of a 9-inch springform pan or cake pan, creating an even, compact crust layer.
- Spread the softened cookies and cream ice cream evenly over the Oreo crust, ensuring a smooth and level surface.
- Cover the pan with plastic wrap and place in the freezer for at least 2-3 hours, or until the ice cream is completely firm.
- Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to make cutting easier.
- Carefully remove the cake from the pan and transfer to a serving plate.
- Top with whipped cream and drizzle chocolate syrup over the surface for added decoration and flavor.
- Slice into 8 equal portions and serve immediately.
- Store any leftover cake covered in the freezer for up to one week.
Tips
- Soften the Ice Cream: Make sure to let the cookies and cream ice cream sit at room temperature for about 10-15 minutes before spreading it over the crust. This will make it much easier to work with and help you achieve a smooth finish.
- Crushing Oreos: If you don’t have a food processor, don’t worry! Simply place the Oreo cookies in a sealed plastic bag and crush them with a rolling pin. This method works just as well and can be a fun way to involve kids in the kitchen!
- Press Firmly: When creating the crust, make sure to press the Oreo mixture firmly into the pan. A compact crust will hold together better when you slice the cake, ensuring clean, beautiful pieces.
- Freezing Time: For the best results, allow the cake to freeze for a full 2-3 hours, or even longer if possible. This will ensure that the ice cream is completely firm and easy to cut.
- Decorating: Get creative with your toppings! While whipped cream and chocolate syrup are classic choices, consider adding sprinkles, crushed Oreos, or even a drizzle of caramel for an extra special touch.
- Serving: Let the cake sit at room temperature for 5-10 minutes before slicing. This will make cutting easier and give you perfectly shaped pieces to serve.
- Storage: If you have any leftovers (though we doubt it!), cover the cake well and store it in the freezer for up to a week. Just remember to let it soften slightly before serving again.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 70mg
