Ingredients
- 1 package (about 36) Oreo cookies, divided
- 1/4 cup (60g) melted butter
- 1/2 gallon (2 liters) vanilla ice cream, softened
- 1 cup (240ml) hot fudge sauce, warmed slightly
- 1 container (8 oz / 225g) whipped topping (like Cool Whip), thawed
- Optional: extra crushed Oreos or chocolate shavings for garnish
Instructions
- Prepare the crust:
- Crush about 24 Oreo cookies finely (you can use a food processor or place them in a zip-top bag and crush with a rolling pin).
- Mix the crushed cookies with the melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan or a deep pie dish. Place in the freezer for 10 minutes to set.
- Layer the ice cream:
- Spread half of the softened vanilla ice cream evenly over the crust.
- Drizzle half of the warm hot fudge sauce over the ice cream and sprinkle with 6 roughly chopped Oreos.
- Add the remaining ice cream, smoothing the top.
- Top and freeze:
- Spread the whipped topping over the ice cream layer.
- Drizzle the remaining hot fudge sauce on top and sprinkle with extra crushed Oreos or chocolate shavings if desired.
- Cover and freeze for at least 4 hours or until firm.
- Serve:
- Remove from freezer about 10 minutes before serving to make slicing easier.
- Release from the springform pan if using. Slice, serve, and enjoy your delicious frozen Oreo cake!
If you’d like, I can help you tweak this — for example, adding peanut butter, using mint ice cream, or making it gluten-free. Want to customize it? 🍫🍦✨