hit tracker

Oreo Ice Cream Cake Delight

by

Prep Time: 30 minutes (plus 8 hours for freezing)
Cook Time: 0 minutes
Total Time: 8 hours 30 minutes (mostly hands-off)
Yields: 12 generous servings
Skill Level: Easy
Author: [Your Website/Blog Name]

The No-Bake Dessert of Your Dreams

Imagine a dessert that combines the beloved, chocolatey crunch of Oreos with the creamy, cold indulgence of ice cream, all topped with a cloud of fluffy whipped cream. This Oreo Ice Cream Cake Delight is that dream made real. It’s the perfect solution for birthdays, summer gatherings, or any time you need an impressive dessert without turning on the oven.

What sets this recipe apart is its sublime texture and layers. Unlike a traditional ice cream cake that can be rock-hard, this “delight” version uses slightly softened ice cream layered with Cool Whip (or homemade whipped cream), creating a scoopable, mousse-like consistency that is effortlessly easy to slice and serve. It’s rich without being overly heavy, and the combination of textures—from the firm crust to the creamy center—is nothing short of magical. This is the dessert that will have everyone asking for the recipe.

Why You’ll Love This Recipe

  • Incredibly Easy: This is a no-bake, no-fuss recipe. The most challenging part is waiting for it to freeze!

  • Make-Ahead Marvel: It can be made days in advance, freeing up your time on the day of your event.

  • Customizable: Feel free to use different ice cream flavors or add mix-ins like chopped peanuts or caramel swirls.

  • Crowd-Pleasing: It’s a universal favorite that appeals to both kids and adults alike.

  • Perfect Texture: The combination of ice cream and whipped topping creates a wonderfully soft, scoopable frozen mousse.

Ingredients

For the Oreo Crust:

  • 36 regular Oreo cookies (about one standard 14.3 oz package)

  • 6 tablespoons (85 g) unsalted butter, melted

For the Ice Cream & Whipped Layers:

  • 1.5 quarts (approx 1.4 L) of vanilla ice cream, slightly softened*

  • 1 (8 oz) container of frozen whipped topping (like Cool Whip), thawed **

  • 15 additional Oreo cookies, coarsely chopped

For the Topping & Garnish:

  • 1 (8 oz) container of frozen whipped topping (like Cool Whip), thawed

  • 6-8 Oreo cookies, crushed, for garnish

  • Optional: Chocolate sauce or hot fudge for drizzling

Pro Tip: For the best flavor, a high-quality, creamy vanilla ice cream works wonders. For a more intense Oreo experience, you can use Cookies & Cream ice cream instead.
_** You can substitute with 2 cups of freshly made sweetened whipped cream, whipped to stiff peaks.*

Equipment You’ll Need

  • A 9×13 inch baking dish or pan

  • Food processor or a large zip-top bag and rolling pin

  • Large mixing bowls

  • Electric hand mixer or stand mixer (if making homemade whipped cream)

  • Spatula

Instructions

Step 1: Prepare the Oreo Crust

  1. Crush the Oreos: Place the 36 Oreo cookies (the entire cookie, cream filling and all) into the bowl of a food processor. Pulse until they form fine, even crumbs. If you don’t have a food processor, place the cookies in a large, sturdy zip-top bag and crush them with a rolling pin until they resemble coarse sand.

  2. Combine with Butter: Transfer the Oreo crumbs to a medium bowl. Pour the 6 tablespoons of melted butter over the crumbs. Use a fork to mix until all the crumbs are uniformly moistened and the mixture holds together when pinched.

  3. Form the Crust: Pour the buttery crumb mixture into your 9×13 inch baking dish. Press the crumbs firmly and evenly into the bottom of the pan to create a solid base. Using the flat bottom of a measuring cup or a glass helps achieve a compact, even layer.

  4. Par-Freeze: Place the crust in the freezer for 15-20 minutes to set while you prepare the next layer. This prevents the crust from mixing with the ice cream.

Step 2: Create the Creamy Ice Cream Filling

  1. Soften the Ice Cream: Allow the vanilla ice cream to sit on the counter for 15-20 minutes until it is soft enough to stir easily but not completely melted. It should have the consistency of thick muffin batter.

  2. Fold in Whipped Topping & Oreos: In a large mixing bowl, place the slightly softened ice cream. Add the entire 8 oz container of thawed whipped topping. Use a spatula to gently fold the two together until they are just combined and no white streaks remain. Be careful not to over-mix.

  3. Add Chopped Cookies: Gently fold in the 15 coarsely chopped Oreo cookies, distributing them evenly throughout the ice cream mixture.

Step 3: Assemble the Cake

  1. Add the Filling: Remove the chilled crust from the freezer. Pour the ice cream and Oreo mixture over the crust.

  2. Spread Evenly: Use your spatula to spread the mixture into a smooth, even layer, ensuring it reaches all the edges of the pan.

Step 4: Add the Final Layer and Freeze

  1. Top with Whipped Cream: Carefully spread the second 8 oz container of thawed whipped topping over the ice cream layer, creating a smooth, white top.

  2. Garnish: Sprinkle the crushed Oreo cookies (from the 6-8 reserved cookies) evenly over the whipped topping layer. For an extra touch, you can drizzle lines of chocolate sauce over the top.

  3. The Long Freeze: Cover the pan tightly with plastic wrap or aluminum foil. It is crucial to cover it well to prevent ice crystals from forming and to keep out any freezer odors.

  4. Freeze Until Firm: Place the cake in the freezer for at least 8 hours, or preferably overnight. This extended freezing time is essential for the cake to set completely, making it easy to slice into clean squares.

Serving and Storage

  1. How to Serve: Remove the cake from the freezer about 5-10 minutes before you plan to serve it. This brief rest on the counter will make it much easier to slice. Use a sharp knife, dipping it in hot water and wiping it dry between cuts for perfectly clean slices.

  2. Storage: Keep any leftovers covered tightly in the freezer for up to 2 weeks. The texture and flavor will remain perfect.

Customization Ideas

This recipe is a fantastic canvas for your creativity:

  • Mint Chocolate Twist: Use mint chocolate chip ice cream and Thin Mint cookies instead of Oreos.

  • Peanut Butter Paradise: Swirl 1/2 cup of peanut butter into the ice cream mixture and use peanut butter cup candies as a garnish.

  • Salted Caramel Delight: Use caramel swirl ice cream and drizzle the top with salted caramel sauce before adding the final Oreo crumbs.

  • Fruity Variation: Use strawberry ice cream and garnish with fresh, sliced strawberries.

Nutrition Information (Approximate, per serving based on 12 servings)

  • Calories: 545 kcal

  • Total Carbohydrates: 65g

  • Dietary Fiber: 2g

  • Sugars: 48g

  • Protein: 7g

  • Total Fat: 29g

  • Saturated Fat: 16g

  • Cholesterol: 65mg

  • Sodium: 280mg

Nutrition information is an estimate and can vary significantly based on the specific brands of ingredients used, particularly the ice cream and whipped topping. Values calculated using generic brand vanilla ice cream and Oreo cookies.

Leave a Comment