Oreo Ice Cream Cake

This no-bake ice cream cake is pure assembly: smashed Oreo cookies on the bottom, a thick layer of softened vanilla ice cream, a drizzle of chocolate sauce, whipped cream, and another drizzle of chocolate on top. Freeze it, slice it, done.

Using Double Stuf Oreos means extra cream filling in the cookie layer, which acts almost like a mortar holding the crumbs together once frozen. Smash them into rough chunks rather than fine dust. You want pieces big enough to still have some crunch against the smooth ice cream.

The key to clean layers is working quickly. Soften the ice cream just enough to spread (leave it on the counter about 10 minutes) but don’t let it melt. Melted ice cream refreezes icy and grainy instead of smooth and scoopable.

Kitchen Tips

• Butter the pan well or line with plastic wrap with overhang for easy removal.
• Let the cake sit out 5 to 10 minutes before slicing. A frozen-solid cake will crack instead of cutting cleanly. Run your knife under hot water between cuts.
• Use real whipped cream rather than the canned stuff. It holds up better in the freezer and doesn’t deflate.
• Wrap tightly in plastic once frozen to prevent freezer burn. It keeps well for up to a week.

Variations

• Mint version: Use mint chocolate chip ice cream and add a few drops of green food coloring to the whipped cream.
• Peanut butter drizzle: Add warmed peanut butter between the layers alongside the chocolate sauce.