Oreo Ice Cream Cake Recipe
Get ready to embark on a delectable journey with this irresistible cookies and cream ice cream cake. This easy dessert combines the richness of creamy ice cream, the satisfying crunch of chocolate cookies, and the lusciousness of whipped cream, creating a heavenly symphony of flavors and textures you can’t help but love.
Servings 14
Ingredients
- 1/2 gallon cookies and cream ice cream
Cake
- 1 (15oz) Box devils' food cake mix
- 1 (3.9oz) box instant chocolate pudding
- 4 large eggs
- 3/4 cup oil
- 3/4 cup milk
- 1 cup sour cream
- 30 Oreo cookies crushed finely
- 1 cup fudge topping
Decorating
- 1 (16oz) container Cool Whip
- oreo cookies
Instructions
Ice Cream Layer
- Let the ice cream sit out for 10 to 20 minutes or until it’s soft.
- Line an 8 inch round cake pan with plastic wrap and fill with half a gallon of ice cream. Spread into an even layer and place back into the freezer for an hour or two to firm.
Cake
- Preheat the oven to 350 degrees. Grease two 8 inch round cake pans with baking spray or butter and set aside.
- Stir together the dry cake mix with the dry pudding mix in the bowl of an electric mixer. Stir in the eggs, oil, water, and sour cream using the paddle attachment, roughly 2 minutes of mixing. Fold in the 1-1/2 cups of crushed Oreo cookies.
- Divide the batter between the two prepared pans and bake according to the package directions. Remove from the pans and let the cakes cool completely.
Assembly
- Once the cakes are cooled, place one cake on a cake plate.
- Carefully pull the frozen ice cream disc out of the pan. Remove the plastic and place directly on top of the cake.
- Spread a layer of fudge and crushed oreo cookies over the top of the ice cream.
- Top with the final cake.
- Use the thawed whipped topping or whipped cream to decorate your cake.
- Place the cake back into the freezer until firm. When ready to eat slice and enjoy!
Notes
I like a thinner layer of ice cream. You can make yours thicker by adding more from the gallon.