Ultimate Oreo Dream: Easy No-Bake Ice Cream Cake

Get ready for the dessert that’s a guaranteed crowd-pleaser! This easy no-bake Oreo ice cream cake is rich, creamy, and packed with everyone’s favorite chocolate sandwich cookies. With layers of crushed Oreos and smooth ice cream, this Oreo dessert is surprisingly simple to make and perfect for birthdays, celebrations, or just a special treat. Say goodbye to complicated baking and hello to pure Oreo bliss!

Cook Time:

• Prep time: 20 minutes
• Chill time: Minimum 4 hours (preferably overnight)
• Total time: 4 hours 20 minutes + chilling

Equipment You’ll Need:

• 9-inch springform pan
• Large mixing bowl
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Food processor or zip-top bag and rolling pin (for crushing Oreos)
• Parchment paper (optional, for lining the pan)
• Offset spatula or knife (for smoothing)

Ingredients:

• 36 Oreo cookies, divided (about 1 standard package)
• ¼ cup (57g) unsalted butter, melted
• ½ gallon (approximately 8 cups) vanilla ice cream, softened
• ½ gallon (approximately 8 cups) chocolate ice cream, softened
• Optional toppings: whipped cream, chocolate syrup, extra crushed Oreos, sprinkles

Instructions:

1. Prepare the Oreo Crust: Place 24 Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively, place the cookies in a zip-top bag and crush them with a rolling pin until finely ground.

2. Combine Crust Ingredients: In the large mixing bowl, combine the crushed Oreo crumbs with the melted butter. Stir until the crumbs are evenly moistened and the mixture resembles wet sand.

3. Press the Crust into the Pan: If desired, line the bottom of your 9-inch springform pan with parchment paper for easier removal. Press the Oreo crumb mixture evenly onto the bottom of the pan, creating a firm crust. You can use the back of a spoon or a flat-bottomed glass to help with this.

4. First Layer of Ice Cream: Spread the softened vanilla ice cream evenly over the Oreo crust. Use an offset spatula or the back of a spoon to create a smooth layer.

5. Add Oreo Middle Layer: Roughly chop 8 of the remaining Oreo cookies into chunks. Sprinkle these Oreo pieces evenly over the vanilla ice cream layer. Gently press them down into the ice cream.

6. Second Layer of Ice Cream: Spread the softened chocolate ice cream evenly over the Oreo pieces and vanilla ice cream layer. Again, use an offset spatula or the back of a spoon to create a smooth top.

7. Garnish with Remaining Oreos (Optional): Roughly chop the remaining 4 Oreo cookies and sprinkle them over the top of the chocolate ice cream for decoration.

8. Chill the Cake: Cover the springform pan tightly with plastic wrap and freeze for a minimum of 4 hours, or preferably overnight, to allow the ice cream cake to firm up completely.

9. Unmold and Serve: When ready to serve, remove the ice cream cake from the freezer and let it sit at room temperature for about 5-10 minutes to soften slightly for easier slicing. Carefully remove the sides of the springform pan. If you lined the bottom with parchment paper, you can easily slide the cake onto a serving plate.

10. Add Toppings (Optional): Slice the Oreo ice cream cake and serve immediately. Top with whipped cream, chocolate syrup, extra crushed Oreos, or sprinkles, if desired.

Tips for the Ultimate Oreo Ice Cream Cake:

• Soften Ice Cream Properly: Make sure your ice cream is softened enough to spread easily but not completely melted. It should have the consistency of soft-serve.
• Work Quickly: Once the ice cream is softened, work relatively quickly to assemble the cake before it melts too much.
• Even Layers: Aim for even layers of crust and ice cream for a visually appealing and structurally sound cake.
• Chill Thoroughly: Don’t rush the chilling process! A good freeze is essential for a firm and sliceable ice cream cake.
• Variations: Feel free to get creative! Use different flavors of ice cream (like cookies and cream!), add a layer of hot fudge sauce or caramel, or incorporate other mix-ins like chocolate chips or chopped nuts.
• Easy Removal: Running a warm knife around the inside edge of the springform pan before removing the sides can help if the cake is sticking.
• Make Ahead: This Oreo ice cream cake can be made several days in advance and stored in the freezer, tightly wrapped.
• Serving Suggestions: Serve with a glass of cold milk for the ultimate Oreo experience!