Description
A simple and delicious no-bake Oreo ice cream cake with layers of cookie crust and creamy homemade ice cream filling.
Ingredients
Scale
- 2 packs of Oreo cookies (divided)
- 1/2 cup melted butter
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- Optional: extra Oreos for topping
Instructions
- Crush 1.5 packs of Oreos into fine crumbs. Mix with melted butter and press firmly into the bottom of a lined loaf pan.
- Whip the heavy cream until stiff peaks form. Gently fold in the condensed milk, vanilla extract, and crushed Oreos.
- Pour the fluffy mixture over the crust, smoothing the top evenly. Top with more crushed Oreos or a whole cookie.
- Freeze for at least 4–6 hours, or overnight, until fully set.
- Lift from the pan, slice thick, and serve cold.
Notes
- Use a food processor for evenly crushed Oreos.
- For a firmer texture, freeze overnight.
- Add chocolate syrup or whipped cream as a topping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg