Every year my kids request an Oreo Ice Cream Cake for their birthday. All four kids’ birthdays are in the summer so it’s the perfect cake! Before I made this for them, I would order an Oreo Blizzard Cake from Dairy Queen. Those now run upwards of $50 and aren’t as big as the one this recipe makes. If you love the DQ Blizzard cakes but hate the price tag, then this is for you.
The ingredients are simple: ice cream sandwiches (the plain rectangle ones), cookies n cream ice cream, jarred hot fudge, Cool Whip, Oreos and Magic Shell coating. This requires no cooking, just quick assembling. The best way to tackle assembly is have all the components ready to go. For the ice cream sandwiches, unwrap each one and place back in the freezer until you’re ready to use them. The cookies n cream ice cream needs to be semi-soft but not melting while the Cool Whip needs to be completely thawed. The goal is to move quickly so the cake doesn’t melt too much before going into the freezer. The more it melts the longer it takes for it to harden back up.
Other than allowing the ice cream and Cool Whip to get to the right consistency, you’ll need to crush the Oreos and slightly warm up the hot fudge. The hot fudge needs to be pourable but not hot. If you pop it in the microwave for 10 second intervals, stirring after each, you’ll know when you get there. If it gets too hot, run the jar under cold water. Do not pour the hot fudge on the ice cream if it’s hot. You’ll melt the ice cream to the point of no return.
I like to make this the night before I am serving it so it has a ton of time to harden up. While that is not required I know there is no way I’ll be rushing it. Follow my tips and your cake will come out perfect and everyone will be raving over it!
Oreo Ice Cream Cake
Ingredients
- 16 ice cream sandwiches
- 48 oz tub cookies n cream ice cream
- 12 oz hot fudge room temperature
- 8 oz Cool Whip thawed
- 7.25 oz chocolate hard shell coating Magic Shell
Instructions
- Unwrap all 16 ice cream sandwiches and place them on a plate in the freezer.
- Take two sleeves of Oreos and place in a gallon-size ziploc bag. Gently break the Oreos into crumbles with a rolling pin. Set aside.
- Line a 9x13 dish with parchment paper, overlapping on all sides.
- Make a single layer of 8 ice cream sandwiches on bottom of the 9x13 dish.
- Scoop all the semi-softened cookies n cream ice cream on top of the ice cream sandwiches. It needs to be soft enough to work with but not too soft that it starts melting. You will need to work quickly. Gently press the ice cream layer down so it's even.
- Top the ice cream with all the hot fudge. To make it pourable, microwave for 10 second intervals and stir. You don't want it hot or else it will melt the ice cream. You just want it pourable.
- Top the ice cream and hot fudge with another layer of 8 ice cream sandwiches.
- Spread on all the thawed cool whip. If you have leftover fudge you can swirl that in with the Cool Whip.
- Dump all the Oreo crumbles on top and squeeze the whole bottle of Magic Shell chocolate on top. Immediately place in the freezer for several hours (or overnight) to harden.