Description
Dairy Queen Oreo cookie ice cream cake is a no-bake frozen dessert made with layers of creamy vanilla and chocolate ice cream, crunchy Oreo cookies, rich fudge, and whipped topping. Perfect for birthdays, summer gatherings, or any special occasion.
Ingredients
- 30 Oreo cookies, crushed (plus extra for garnish)
- 1 quart chocolate ice cream, softened
- 1 quart vanilla ice cream, softened
- 1 cup hot fudge sauce
- 8 oz whipped topping (Cool Whip or homemade)
Instructions
- Grease or line a 9-inch springform pan with parchment paper.
- Spread half of the crushed Oreos evenly across the bottom of the pan.
- Layer softened chocolate ice cream over the Oreos, smoothing into an even layer. Freeze for 30 minutes.
- Spread hot fudge sauce over the ice cream, then sprinkle with more crushed Oreos. Freeze again until firm.
- Add softened vanilla ice cream on top, spreading evenly. Freeze for at least 2–3 hours, or until solid.
- Remove from the freezer and spread whipped topping over the cake.
- Garnish with crushed or whole Oreos on top.
- Freeze until ready to serve. Let sit at room temperature for 5–10 minutes before slicing.
Notes
Mint chocolate chip or cookies and cream ice cream can be used for variation.Add caramel sauce along with the fudge for extra indulgence.Make it gluten free by using gluten free sandwich cookies.Decorate with sprinkles, chocolate drizzle, or extra whipped topping before serving.Best made a day ahead to allow time for proper freezing.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
