The most addictive frozen Oreo dessert, with an Oreo crust, vanilla ice cream, a salted butter fudge sauce and crushed Oreos on top. The simplest ingredients get transformed into something magical-you won’t believe how delicious this Oreo ice cream fudge cake is!
- What’s so good about this Oreo ice cream cake?
- Ingredients you need for this frozen Oreo dessert:
- How to make this delicious chocolate Oreo ice cream cake:
- Storing leftover Oreo ice cream cake:
- Easy frozen Oreo dessert tips and tricks:
- Recipe FAQs:
- For more easy no bake dessert recipes:
- Frozen Oreo Dessert
What’s so good about this Oreo ice cream cake?
I adapted it from a highly reviewed recipe from food52, one of my trusted sources of recipe inspiration. The difference I made was to make it in a much smaller pan so that you get thicker layers- more goodness!
I added a little vanilla for elevated flavor, and used milk chocolate instead of German chocolate in the hot fudge. I also topped it with extra Oreo crumbs, which I highly recommend. Gives it a nice Oreo ice cream sandwich feel.
It’s a no bake dessert, that comes together really simply. The flavors are unreal! And it’ll last in the freezer for a month tasting delicious, trust me. Perfect to have on hand when a sweet craving strikes!
Ingredients you need for this frozen Oreo dessert:
- Oreo cookies: for the crust, and for the topping. I use regular Oreos, and don’t even bother to remove the white filling.
- Salted butter: this is the key to all that flavor! The salted butter really makes a difference. You can use unsalted butter and add a pinch of salt to the crust and the hot fudge topping, but I’d recommend buying salted butter just for this recipe.
- Milk chocolate: You can use chocolate chips, chocolate chunks, or chocolate bars. Anything works, because you’ll melt these down for the hot fudge sauce. If you prefer, you can even substitute for dark chocolate if that’s your preferred flavor.
- Vanilla extract
- Evaporated milk: The key to that creamy hot fudge sauce.
How to make this delicious chocolate Oreo ice cream cake:
- Start off by making the crust: combine the Oreo crumbs with the butter, and press onto the base of a greased pan.
- Freeze for 30 minutes to set.
- While the crust is freezing, soften the ice cream on the counter so that it’s spreadable. After the crust has set, smooth the ice cream over the top, then stick the pan back into the freezer for at least an hour.
- Make the fudge sauce: Combine the butter, milk chocolate, sugar, vanilla extract and evaporated milk in a medium saucepan. Bring to a low boil over medium heat and boil for 4 minutes stirring constantly until slightly thickened and smooth.
- Make sure the sauce cools completely to room temperature then spread it over the top of the ice cream cake. Top with extra crushed Oreo, then place back in the freezer to set, 2 hours or overnight.
- Once the cake is firmly set, you can cut it into bars, serve and enjoy!
Storing leftover Oreo ice cream cake:
This lasts really well tightly covered in the fridge for a month (at least!). Just make sure that it’s very well wrapped to avoid freezer burn.
Easy frozen Oreo dessert tips and tricks:
- Let the ice cream dessert sit at room temperature for a 5-10 minutes before serving, so that it’s easier to cut (and eat!). You can also dip a serrated knife in hot water, wipe dry, and use that to cut, it’ll go through easier.
- Make sure you soften the vanilla ice cream before spreading, it’ll make it so much easier to spread.
- Make sure you freeze as indicated at the different stages of making the dessert. Freeze the crust, then the crust with the ice cream spread on it, then the final dessert. This will keep it from turning into a soupy mess and keep each layer distinct.
- Plan ahead! Make this the night before you want to serve, or in the morning for the night of. It’s so simple to make, but does require several intervals of chilling time.
Absolutely! Whatever you like. Go for an intensely chocolate Oreo ice cream cake by using chocolate ice cream, or use a vanilla ice cream with mix-ins like toffee bits, pecans, or chocolate chips. Cookie dough would be super yum!
If you only have unsalted butter on hand, you can use that and add a pinch of salt to the crust and to the hot fudge topping. The salt is essential, it gives a great contrast to all that sweetness.
Wrap the cake really tightly with plastic wrap and foil, and then place it in a cooler with ice cubes or ice packs around it. You can also use dry ice if you want more of a lasting solution.
For more easy no bake dessert recipes:
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Frozen Oreo Dessert
For the crust:
- 24 Oreo cookies 270g
- 1/4 cup salted butter, melted 56g
For the hot fudge sauce:
- 1/2 cup salted butter 113g
- 2/3 cup milk chocolate chips or chunks 113g
- 2/3 cup white sugar 135g
- 1 teaspoon vanilla extract
- 1 small can evaporated milk 170g, 6oz
- 1 liter vanilla ice cream 500g
- 5-6 Oreo cookies, crushed into crumbs
For the crust:
- Very thoroughly grease the bottom of a 9×9 or 8×8 inch square pan.
- Crush the Oreo cookies (filling and all) into fine crumbs (using a food processor, or by placing them in a freezer bag and crushing with a rolling pin.)
- Mix the Oreo crumbs with the melted butter and firmly press into the pan. Freeze for 30 minutes to set.
- Take the ice cream out of the freezer to soften for 15-30 minutes while crust is chilling, then spread the softened ice cream evenly on top of the crust. Place in freezer for an hour to set the ice cream. Meanwhile, make the sauce.
Make the sauce and finish assembling:
- Combine the butter, milk chocolate, sugar, vanilla extract and evaporated milk in a medium saucepan. Bring to a low boil over medium heat and boil for 4 minutes stirring constantly until slightly thickened and smooth.
- Set aside to cool completely to room temperature, then remove the pan from the freezer and spread this over the set vanilla ice cream, spreading evenly. Top with the extra crushed Oreo crumbs.
- Return the pan to the freezer to completely set, either 2 hours or overnight until completely frozen.
- Before serving, take out of the freezer for about 5 minutes to soften slightly, then cut into bars. Enjoy!