– 24 Oreo cookies, crushed – 1/4 cup melted butter – 1/2 gallon vanilla ice cream, softened – 1/2 gallon chocolate ice cream, softened – 1 cup hot fudge sauce – 1 container whipped topping – Extra Oreos for garnish (optional)
Crush 24 Oreos in a ziplock bag or food processor. Mix with melted butter and press into a 9x13-inch pan. Freeze for 15 minutes to set the crust.
Spread softened chocolate ice cream over the crust. Use a spatula to smooth it out evenly. Place the pan back in the freezer for 30 minutes.
Next, spread a layer of fudge sauce over the chocolate ice cream. If the sauce is thick, warm it slightly. Return to freezer for another 15 minutes.
Once set, spread the softened vanilla ice cream over the fudge layer. Smooth the top and freeze again for at least 30 minutes until firm.
Spread the whipped topping over the vanilla layer. Make sure it covers completely. Return to freezer for 1–2 hours before serving.
Before serving, garnish with extra crushed or whole Oreos. Let the cake sit out for 5–10 minutes before slicing to make it easier to cut.
Serve cold and enjoy! This Oreo ice cream cake is perfect for birthdays, summer parties, or any sweet craving that hits. Store leftovers frozen.