Need a quick and easy recipe for a hot day? This is such a simple recipe and pretty much everyone loves it!
It’s perfect for a summer birthday or get-together. Plus, it doesn’t heat up the house and can be made ahead of time — which is always helpful!
Oreo Ice Cream Cake
- 1 package Oreo cookies
- 2 Tablespoons butter, melted (If you want a really firm crust, you’ll want to use more like 6-8 Tablespoons.)
- 1 (1/2 gallon) container of vanilla or chocolate ice cream, softened
- 1/2 bottle of chocolate syrup (about 1/2 to 3/4 cup)
- 2 (8 oz.) containers whipped topping, softened
Crush the Oreos into crumbs by running them through your food processor or putting them in a ziptop bag and crushing them with a rolling pin. Reserve 1/2 cup of the crushed Oreos for later.
In a mixing bowl, add the melted butter to the remaining crushed Oreos and stir. Spread the Oreo/butter mixture into a greased 9″ x 13″ pan, pressing firmly to form a crust on the bottom of the pan.
Spoon softened ice cream onto the Oreo crust. Spread evenly.
Drizzle chocolate syrup in a thin layer over the ice cream. Spread softened whipped topping on top of the chocolate syrup. Sprinkle reserved Oreo crumbles on the whipped topping.
Freeze for at least 4-5 hours, or overnight (for best results). Remove from the freezer about 10-15 minutes before serving to thaw slightly.
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