Description
This delicious Oreo Ice Cream Cake features layers of chocolate and vanilla ice cream over a crunchy Oreo crust, topped with caramel sauce and whipped cream.
Ingredients
Scale
- 1 package Oreo cookies, crushed
- 1/4 cup melted butter
- 1/2 gallon chocolate ice cream, softened
- 1/2 gallon vanilla ice cream, softened
- 1 cup pecans, chopped
- 1/2 cup chocolate chips
- 1/2 cup caramel sauce
- 1 cup whipped cream
- Extra Oreos, pecans, and chocolate chips for garnish
Instructions
- In a medium bowl, mix the crushed Oreo cookies with the melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Freeze for 30 minutes.
- Spread the softened chocolate ice cream over the Oreo crust, smoothing it into an even layer.
- Freeze for 1 hour or until firm.
- Spread the softened vanilla ice cream over the chocolate ice cream layer.
- Sprinkle the chopped pecans and chocolate chips over the top.
- Freeze for 2 hours or until firm.
- Before serving, drizzle the caramel sauce over the top and add a generous dollop of whipped cream, garnishing with extra Oreo cookies, pecans, and chocolate chips.
- Serve immediately.
Notes
- For best results, let the cake sit for a few minutes at room temperature before slicing.
- This cake can be made ahead of time and kept in the freezer for up to a week.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg