Oreo Cookie Ice Cream Cake Recette

This easy no-bake Oreo ice cream cake recipe is a family favorite! A decadent homemade chocolate ganache sits atop a creamy vanilla ice cream layer and a crunchy Oreo crust. Forget store-bought – this homemade version is unbelievably delicious and surprisingly simple to make. The secret? Our rich, from-scratch chocolate topping!

Préparation 20 min

Cuisson 60 min

Calories 484.6 kcal

Protéines 11g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Oreo Cookie Ice Cream Cake

24 Oreo cookies
1 cup unsalted butter
12 ounces semi-sweet chocolate chips
1/2 gallon vanilla ice cream
1/2 cup granulated sugar
1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract
Chocolate Shavings
Cool Whip

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Oreo Cookie Ice Cream Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Oreo Cookie Ice Cream Cake

Crush 24 Oreo cookies into fine crumbs using a food processor or zip-top bag and rolling pin. Spread evenly in a greased 9x13 inch baking pan.
Drizzle the cookie crumbs with 1/2 cup (1 stick) melted unsalted butter. Gently press down to create a firm crust.
Prepare 1/2 gallon of vanilla ice cream. Let it soften slightly at room temperature for about 10-15 minutes to make it easier to spread.
Layer the softened vanilla ice cream evenly over the Oreo crust. Use a spatula to smooth the top.
Press down gently to compact the ice cream layer. Cover the pan tightly with plastic wrap and freeze for at least 4 hours, or preferably overnight.
While the ice cream freezes, prepare the chocolate ganache: Melt 12 ounces of semi-sweet chocolate chips and 1/2 cup (1 stick) unsalted butter in a double boiler or microwave in 30-second intervals, stirring until smooth.
Remove from heat and stir in 1/2 cup granulated sugar until fully incorporated.
Gradually whisk in 1 (12-ounce) can of evaporated milk until the ganache is smooth and glossy.
Return to low heat and cook, stirring constantly, until the ganache thickens slightly (about 2-3 minutes).
Remove from heat and stir in 1 teaspoon of vanilla extract.
Let the ganache cool slightly until it's spreadable but still warm. Pour over the frozen ice cream layer and spread evenly.
Return the cake to the freezer for at least 30 minutes to allow the ganache to set completely before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

146g

Fat

101g

Carbs

15g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American For Large Groups Desserts Eggs Dairy American Easy Beginner Cook Cakes Chocolate Number Of Servings From Scratch

Questions fréquentes

Combien de temps faut-il pour préparer Oreo Cookie Ice Cream Cake ?

Oreo Cookie Ice Cream Cake prend environ 80 minutes du début à la fin — environ 20 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Oreo Cookie Ice Cream Cake ?

Oreo Cookie Ice Cream Cake contient environ 484.6 calories par portion, avec environ 11 g de protéines, 15 g de glucides et 50 g de lipides.

De quels ingrédients ai-je besoin pour Oreo Cookie Ice Cream Cake ?

Les principaux ingrédients de Oreo Cookie Ice Cream Cake sont Oreo Cookies, Butter, Chocolate Chips, Ice Cream, Sugar, Evaporated Milk. Consultez la liste complète avec les quantités ci-dessus.