Oreo ice cream cake is an easy dessert made with a crushed Oreo cookie crust layered with cookies and cream ice cream, a rich chocolate fudge sauce, whipped cream and more cookies.
Add the melted butter, pulsing to combine. Start with 6 tablespoons (85 g) butter. The crushed oreos should hold together easily. If needed add 2 additional tablespoons (28 g) melted butter.
Top the ice cream with the warm fudge sauce and crushed cookies. Return the pan to the freezer for another hour.After an hour top the ice cream and fudge sauce with cool whip and 6 more crushed Oreo cookies. Return the pan to the freezer for 3 - 4 hours.
When it’s time to serve the ice cream oreo cake, transfer the pan from the freezer to sit at room temperature for 10 - 15 minutes to thaw slightly enough to cut. Slice the Oreo cake with a sharp knife and enjoy.