Ingredients
Equipment
Method
Build the Oreo crust
- Combine 24 crushed Oreos with melted butter and mix until the crumbs look evenly coated. Press the mixture firmly into a 9-inch springform pan to form a tight, even crust.
- Freeze the crust for 15 minutes until firm to the touch, so it holds when layered.
Layer the ice cream
- Spread softened cookies and cream ice cream over the frozen crust in an even layer, smoothing the top with a spatula for clean slices. Freeze for 3 hours until set.
Whip and finish
- Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. The mixture should hold clear ridges when the whisk is lifted, looking thick and glossy.
- Spread the whipped cream over the frozen ice cream layer, covering it fully and smoothing the surface. Crush the remaining 12 Oreos and scatter them over the whipped layer for a speckled top.
- Freeze the cake for at least 2 more hours, until solid enough to slice. Decorate with black and white sprinkles, then release from the springform pan and serve.
Notes
For the cleanest slices, dip your knife in hot water and wipe between cuts. Store covered in the freezer for up to 2 weeks; it slices best after at least 6 hours total freezing. Freezing yes—keep it tightly wrapped to prevent freezer burn. For a lighter option, use reduced-fat ice cream and heavy cream substitute, keeping whipping times the same to maintain stiff peaks.