Cookies and Cream Ice Cream Cake
Ice cream cake is the best of both worlds...ice cream in the form of a cake! This cookies and cream ice cream cake is exploding with layers of oreo cookies, ice cream, and gooey fudge sauce.
Servings: 10
Ingredients
- 36 Oreos, crushed
- 1/2 cup Butter, melted
- 1 gallon Cookies and Cream Ice Cream, softened
- 1 container Cool Whip, thawed
- 1 jar Chocolate Sauce (extra for garnish)
- Oreos, crushed (for garnish)
Instructions
- Prepare the crust by adding the crushed oreo crumbs and melted butter to a large bowl. Stir until the cookie crumbs have absorbed the melted butter.
- Press into the bottom and up the sides of a springform pan.
- Add about 1/2 cup chocolate sauce on top of the crust, and spread evenly.
- Place in the freezer for 10 minutes while you prepare the ice cream filling.
- To prepare the ice cream filling, add the softened ice cream into a large bowl. Fold in 1 cup of cool whip.
- Add the ice cream mixture on top of the cold crust. Spread evenly into the pan. Return back to the freezer for 1 hour. Make sure the cake is placed on a flat surface so the ice cream freezes evenly.
- After an hour, top the ice cream with the remaining cool whip. Drizzle with additional chocolate sauce and crushed Oreos for a delicious presentation.
- Freeze for an additional 3 hours or overnight. Slice frozen and enjoy!
Nutrition
Serving: 1slice | Calories: 1099kcal | Carbohydrates: 126g | Protein: 16g | Fat: 60g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 560mg | Potassium: 882mg | Fiber: 4g | Sugar: 101g | Vitamin A: 1918IU | Vitamin C: 2mg | Calcium: 521mg | Iron: 6mg