Description
This incredible Oreo Ice Cream Cake features a buttery Oreo crust, creamy Oreo ice cream filling, and crunchy Oreo topping. With just 4 ingredients, it’s the perfect no-bake summer dessert!
Ingredients
Scale
For the base & topping:
- 36 Oreos
- 100g salted butter, melted
For the filling:
- 1 tin (397g) condensed milk
- 400ml double cream, cold
- 150g Oreos, broken into pieces
Instructions
- Prepare the pan: Line an 8-inch springform pan with parchment paper.
- Make the crust: Crush 36 Oreos using a food processor or place in a sealed bag and crush with a rolling pin. Reserve approximately one-third of the crushed Oreos for the topping. Mix the remaining crushed Oreos with the melted butter until well combined. Press firmly into the bottom of the prepared pan to create an even base.
- Prepare the filling: In a large mixing bowl, combine the cold double cream and condensed milk. Whisk until the mixture thickens substantially and holds its shape well. Gently fold in the 150g of Oreos broken into pieces.
- Assemble: Pour the filling mixture over the prepared crust and smooth the top with a spatula. Sprinkle the reserved crushed Oreo and butter mixture over the top, pressing down gently.
- Freeze: Cover the pan carefully and freeze for at least 6 hours, preferably overnight.
- Serve: When ready to serve, remove from the freezer and wrap a warm towel around the sides of the springform pan for about 30 seconds to help release the cake. Remove the sides of the pan, slice with a hot knife, and enjoy!
Notes
- For best results, allow the cake to sit at room temperature for 10-15 minutes before serving.
- Store leftover cake well-wrapped in the freezer for up to 7 days.
- To create clean slices, warm your knife in hot water and wipe dry between each cut.
Prep Time: 20 minutes
Freeze Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 12