This Cookies and Cream ice cream cake combines Oreos, hot fudge, and cookies and cream ice cream for a delightful treat!
Cookies and Cream is my son’s favorite flavor of ice cream. I can see why. You can’t go wrong with vanilla ice cream stuffed with Oreos.
I was inspired to start making these ice cream cakes when I first had one from Dairy Queen. It was so good! And so pricey!
I’ve noticed that grocery stores are beginning to offer ice cream cakes in the freezer section. I love this option, but they tend to be smaller than you would need for a party. Honestly, I haven’t been impressed with the flavor. In a pinch, I suppose they would do.
Why not make your own? You will love the flavor. The size is nice, and you will appreciate the price! When all is said and done it costs around $15.
Cookies and Cream Ice Cream Cake Recipe:
- 1 (10 inch) springform pan
- 2 (15.35 oz) bag of Double Stuffed Oreos
- 1/2 cup butter, divided in half
- 2 cups of homemade hot fudge (or your favorite store bought variety)
- 2 (1.5 quart boxes) of cookies and cream ice cream
- 13 Oreos cut in half
To Prep: Leave your ice cream on the counter for 30 minutes to soften up. If making the homemade hot fudge, do it two hours ahead of time so it has time to cool off and set. (The homemade hot fudge is an extra step but soooo good.)
Crush one package of your cookies in a food processor until they are fine crumbs. (If you don’t have a food processor, use a gallon size ziploc bag and a hammer to crush them.) Pour in 1/4 cup melted butter and pulse until combined. (If using the bag, pour the crumbs in a bowl, and stir in the butter.) Press your cookie crust into the bottom of your springform pan. Pour 3/4 cup of hot fudge on top of the cookie crust. Spread evenly. Freeze for 15 minutes.
Take your second package of Oreos (minus 13 cookies for the top), and loosely crush them. Toss these with 1/4 cup melted butter and set to the side.
Remove from the freezer and pour on the softened, cookies and cream ice cream. Spread evenly. Pour 3/4 cup hot fudge as evenly as possible on top. Lightly press the loosely crushed Oreos on top of the fudge. It’s okay if it mixes a little. Freeze for 30 minutes.
Remove from freezer and pour on the softened, cookies and cream ice cream. Spread evenly. Freeze again for 30 minutes. While your cake is in the freezer, cut your Oreos in half if you haven’t already.
Remove your cake from the freezer. Drizzle hot fudge all over the top, and line your Oreos around the edge of your cake. Place back in the freezer for six hours or overnight.
All done! If serving the next day, you can place your cake on the counter for 15 minutes to make it easier to cut. Carefully remove the outer ring from your spring form pan, and cut with a sharp knife to serve.
Have you tried my Brookie Ice Cream cake? It’s a great option for a cookie dough lover!