Oreo Ice Cream Cake
This Oreo Ice Cream Cake is the perfect combination of crumbled cream-filled chocolate cookies and creamy vanilla ice cream.
- 1 quart vanilla bean ice cream
- 8 ounces Cool Whip frozen
- 14.3 ounce package Oreos yes; the whole thing, crumbled into coarse pieces
Let ice cream sit out for a few minutes to soften a bit. Crumble Oreos into coarse pieces.
Add ice cream and cool whip in a bowl and mix together. I do this in my Kitchen Aid mixer as I hate getting cold and sticky hands. Just stir enough to combine, if you over stir it will get soupy.
Fold Oreos into ice cream mixture.
Put the ice cream in a 9x13 pan, or what I like to do a 12-inch cheesecake pan (but for this you will need to double the recipe) and cover with wax paper.
Place in freezer for 1-2 hours.
Before you serve, let it sit out for a few minutes so that it is easier to cut.
Calories: 383kcal | Carbohydrates: 46g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 154mg | Potassium: 354mg | Fiber: 1g | Sugar: 39g | Vitamin A: 730IU | Vitamin C: 0.9mg | Calcium: 243mg | Iron: 0.1mg