Imagine a dessert that combines the irresistible crunch of Oreo cookies, the creamy smoothness of vanilla ice cream, and the vibrant sweetness of fresh strawberry sauce. This Oreo Ice Cream Cake is not just a dessert—it's a culinary experience that will transport your taste buds to pure bliss! Perfect for summer gatherings, birthday celebrations, or when you simply want to treat yourself to something extraordinary, this no-bake sensation is guaranteed to become your new favorite showstopper.
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 package Oreo cookies
- 1/2 cup butter, melted
- 1.5 quarts vanilla ice cream
- 1 cup strawberries, sliced
- 1/4 cup sugar
- 1/4 cup water
Instructions
- Remove vanilla ice cream from freezer and let soften at room temperature for 15-20 minutes.
- Place Oreo cookies in a food processor and pulse until they become fine, uniform crumbs. If you don't have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin.
- Mix crushed Oreo cookies with melted butter in a mixing bowl until the crumbs are completely coated and resemble wet sand.
- Press the Oreo cookie mixture firmly into the bottom of a 9-inch springform pan, creating an even base layer. Use the back of a spoon or flat measuring cup to compact the crust.
- Spread the softened vanilla ice cream evenly over the Oreo cookie crust, ensuring a smooth and level surface. Use a spatula to press out any air pockets.
- Cover the pan with plastic wrap and freeze for at least 4 hours or overnight until the ice cream is completely firm.
- For the strawberry sauce, combine sliced strawberries, sugar, and water in a small saucepan over medium heat.
- Simmer the strawberry mixture for 10-12 minutes, stirring occasionally, until the strawberries break down and the sauce thickens.
- Remove strawberry sauce from heat and let cool completely. Strain through a fine-mesh sieve if you prefer a smoother sauce.
- Before serving, remove the ice cream cake from the freezer and let stand at room temperature for 5-10 minutes to make slicing easier.
- Release the springform pan's sides and slice the cake into wedges.
- Drizzle each slice with the prepared strawberry sauce and serve immediately.
Tips
- For the smoothest Oreo crust, ensure your cookies are crushed into fine, uniform crumbs. A food processor works best, but a rolling pin and sealed bag can work just as well.
- Let your ice cream soften just enough to be spreadable, but not completely melted. This ensures easy spreading and a perfect texture.
- When pressing the Oreo crust, use the back of a flat measuring cup or spoon to create a compact, even layer that will hold together beautifully.
- Freeze the cake for at least 4 hours, preferably overnight, to ensure it sets perfectly and is easy to slice.
- For the strawberry sauce, cook until it reaches a slightly thick, syrupy consistency. Straining is optional but can create a smoother sauce.
- Always let the cake sit at room temperature for 5-10 minutes before serving to make slicing easier and improve the overall texture.
- For a professional presentation, use a hot knife (run under hot water and dried) to create clean, sharp slices.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 70mg
