oreo ice cream cake

August 3, 2017

prep time: 20-25 minutes       freeze time: 4-5 hours (or overnight for best results)       makes 10-12 dsc_6459servings

1 package oreo cookies
4 T butter, melted (for very firm crust, use 6-8 T)
a 1/2 gal. container of vanilla/chocolate ice cream, softened
chocolate syrup
1 8oz. containers of whipped topping, softened


  1. crush the oreos into crumbs by running them through a food processor or putting them in a ziplock bag and crushing them. save 1/2 c of crushed oreos for topping.
  2. in a small mixing bowl, pour the ziplock bag of crushed oreos in and add the melted butter. stir until evenly coated.
  3. spread the oreo/butter mixture into a greased 9″x13″ pan, pressing firmly to form a crust on the bottom of the pan.
  4. spoon softened ice cream onto the oreo crust. spread evenly.
  5. drizzle chocolate syrup in a thin layer over the ice cream.
  6. spread whipped topping on top of the chocolate syrup.
  7. sprinkle the reserved oreo crumbles on top of the whipped topping.
  8. freeze for at least 4-5 hours or, for best results, overnight.
  9. remove from freezer for about 5 minutes to thaw slightly before serving.


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