So-Simple Oreo-Crusted Neapolitan Ice Cream Cake Helps You Stay Deliciously Cool
Everyone will flip over this twist on a classic frozen treat, complete with an Oreo cookie crust
I’m crazy for a frozen treat in the heat of the summer and our so-simple Oreo-Crusted Neapolitan Ice Cream Cake recipe does not disappoint! This spin on a classic gets even better with the addition of an Oreo cookie crust and crumbs on top. I’m looking forward to making it again and again for a host of summer events: bridal showers, birthday showers, even a block party. If you have extra Oreos (I know, I know, who has extra Oreos??), try this easy 2-ingredient mug cake. To add even extra yum to Oreo-Crusted Neapolitan Ice Cream Cake recipe, try adding a layer of crushed cookies in between each of the ice cream layers.
Yields
Total Time
Prep Time
Ingredients
- 24 Oreo Thins, finely ground + 2 Oreo Thins, crushed
- 3 Tbs. butter, melted
- 4 cups chocolate ice cream, softened
- 4 cups vanilla ice cream, softened
- 4 cups strawberry ice cream, softened
- 11/2 cups heavy cream
- 3 Tbs. sugar
- 1 tsp. vanilla extract
Instructions
PrintCoat 8"x 3" springform pan with cooking spray. Line side of pan with enough parchment paper for 1½" collar above top edge. In bowl, combine ground cookie crumbs and butter. Press in bottom of pan. Freeze until set, about 10 min.
Spread chocolate ice cream in pan; freeze until set, 2 hrs. Top with vanilla ice cream; freeze 2 hrs. Top with strawberry ice cream; freeze 2 hrs.
On medium-high speed, beat cream, sugar and vanilla until stiff peaks form. Remove side of pan and parchment paper. Transfer cake to serving plate. Top with whipped cream; sprinkle with crushed cookies.
Nutrition
- calories: 360
- fat: 23 gram
- sat. fat: 14 gram
- protein: 5 gram
- carbs.: 35 gram
- fiber: 1 gram
- chol.: 70 mg
- sugar: 29 gram
- sodium: 120 mg
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