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Oreo Ice Cream Cake

Oreo Ice Cream Cake is a perfectly easy 3 Ingredient Cookies and Cream Recipe.  This ice cream cake features chunks of your favorite Oreo cookie to create a cookies and cream inspired dessert.
Prep Time15 mins
Cook Time0 mins
Freezing Time3 hrs
Total Time3 hrs 15 mins
Course: Dessert, Snack
Cuisine: American
Keyword: 3 ingredient cookies and cream ice cream cake recipe, 3 ingredient oreo ice cream, cookies and cream ice cream cake, oreo ice cream cake
Servings: 16 servings
Author: Barbara

Ingredients

  • 1 1/2 gallons vanilla ice cream, softened
  • 16 ounces Cool Whip
  • 14 ounces Oreo Cookies or Chocolate Sandwich Cookies, crushed or crumbled

Instructions

  • Using a large stand mixer (or by hand), mix together softened vanilla ice cream, Cool Whip and Oreo Cookies.
    Oreo Ice Cream Cake is a perfectly easy 3 Ingredient Cookies and Cream Recipe.  This ice cream cake features chunks of your favorite Oreo cookie to create a cookies and cream inspired dessert.
  • Pour into a 13 x 9 inch baking dish.
    By using canned chicken, leftover grilled or rotisserie chicken, this 10-Minute Easy Lemon Chicken Pasta an be on the table in just minutes.
  • Place in freezer (flat and level) until the ice cream re-freezes, approximately 2-3 hours.
    Oreo Ice Cream Cake is a perfectly easy 3 Ingredient Cookies and Cream Recipe.  This ice cream cake features chunks of your favorite Oreo cookie to create a cookies and cream inspired dessert.
  • Cut into slices and serve.
    Oreo Ice Cream Cake is a perfectly easy 3 Ingredient Cookies and Cream Recipe.  This ice cream cake features chunks of your favorite Oreo cookie to create a cookies and cream inspired dessert.

Notes

  • Be sure to let the vanilla ice cream soften a bit before mixing together the cookies and cream ice cream.  You don't want it completely soupy, just softened enough it will mix with the mixer.
  • To easily break the Oreo Cookies into chunks, add the cookies to the bowl of the stand mixer, and turn on to low. Or, go old school by adding the cookies to a zip-lock bag, and whacking them with a rolling pin or mallet.
  • For larger, visible chunks of cookies in this Oreo Ice Cream cake, don't break up the cookies as much.  
  • I prefer to use regular Oreo Cookies.  Double Stuffed would work but the ratio of cookies won't be as visible in the Oreo Ice Cream Cake. 
  • Be sure to give the cookies and cream ice cream cake enough time to re-freeze in the freezer.   I recommend 2-3 hours. 
  • If you want to fancy up this Oreo Ice Cream cake, drizzle the top with chocolate syrup, sprinkle crushed Oreo cookies over top and add a little whipped cream.