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    You are in: Home / Recipes / Easy Ice Cream Cake Recipe
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    Easy Ice Cream Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Andi K's Note:

    This is something I came up with after reading several other ice cream cake recipes. The key is to chill between steps, and be sure it's completely frozen before serving. It's easy and delicious!

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    Ingredients:

    Serves: 15-20

    Yield:

    pan

    Units: US | Metric

    • 1 (18 ounce) package Oreo cookies (or generic brand!)
    • 3 tablespoons melted butter or 3 tablespoons melted margarine
    • 1/2 gallon ice cream (any flavor)
    • 1 (10 ounce) jar chocolate ice cream topping (NOT syrup!)
    • whipped cream or Cool Whip

    Directions:

    1. 1
      Crush oreos in a food processor. I used about 3/4 of the package.
    2. 2
      Mix oreo crumbs and melted butter in a bowl until crumbs hold together.
    3. 3
      Press into a 13x9 pan. Chill in refrigerator until firm.
    4. 4
      Unwrap ice cream. Use a large knife to cut the ice cream into rectangular slices. Place slices on top of cookie crumb crust and press into place to eliminate seams.
    5. 5
      Chill in freezer until firm.
    6. 6
      Warm ice cream topping just until it's spreadable--you don't want to melt the ice cream too much. Spread on top of the ice cream. Chill in freezer.
    7. 7
      Lastly, top with whipped cream when ready to serve, or freeze in the freezer. Either way is great!

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    Nutritional Facts for Easy Ice Cream Cake

    Serving Size: 1 (80 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 333.2
     
    Calories from Fat 154
    46%
    Total Fat 17.2 g
    26%
    Saturated Fat 7.8 g
    39%
    Cholesterol 39.6 mg
    13%
    Sodium 242.8 mg
    10%
    Total Carbohydrate 42.5 g
    14%
    Dietary Fiber 1.5 g
    6%
    Sugars 30.0 g
    120%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    chocolate ice cream topping

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