Description
A no-bake layered ice cream cake made with a crunchy Oreo crust, creamy vanilla ice cream, salty peanuts, rich hot fudge, and fluffy whipped topping—perfect for birthdays, summer gatherings, or any crowd-pleasing dessert.
Ingredients
1 package (14 oz) Oreo cookies, crushed
1/2 cup melted butter
1.5 quarts vanilla ice cream, slightly softened
1 cup salted peanuts
1 jar (12 oz) hot fudge sauce
8 oz whipped topping or homemade whipped cream
Optional: chocolate shell topping or chocolate chips for drizzle
Instructions
- Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Mix the cookie crumbs with melted butter until fully combined. Press firmly into the bottom of a 9×13-inch pan or deep 9-inch springform pan. Freeze for 10 minutes to firm.
- Spread the slightly softened vanilla ice cream evenly over the chilled crust. Smooth the top and freeze for at least 30 minutes, or until firm.
- Sprinkle salted peanuts evenly over the ice cream layer.
- Gently warm the hot fudge sauce until pourable but not hot. Pour and spread over the peanuts. Freeze for 30 to 45 minutes, or until set.
- Spread whipped topping evenly over the fudge layer. Add optional chocolate shell topping, chocolate chips, or extra crushed cookies if desired.
- Freeze for at least 4 hours or overnight for best results.
- Let sit at room temperature for 5 to 10 minutes before slicing. Use a hot knife for clean cuts.
Notes
Freeze overnight for best texture and easier slicing.
Swap vanilla ice cream with chocolate or other flavors for variation.
Add caramel sauce between the ice cream and peanuts for extra indulgence.
Store tightly covered in the freezer for up to 1 week.
Use a hot knife, wiping between slices, for clean edges.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/14 of cake)
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
