Refreshing Oreo Pecan Chocolate Ice Cream Cake
A no-bake frozen layered dessert that combines crunchy Oreo cookies, creamy chocolate and vanilla ice cream, buttery pecans, chocolate chips, and caramel. It looks impressive but comes together with simple ingredients and can be prepared ahead.
Ingredients
- 1 package Oreo cookies crushed
- 1/4 cup butter melted
- 1/2 gallon chocolate ice cream softened
- 1/2 gallon vanilla ice cream softened
- 1 cup pecans chopped
- 1/2 cup chocolate chips
- 1/2 cup caramel sauce
- 1 cup whipped cream
- Extra Oreos, pecans, and chocolate chips for garnish
Instructions
- In a medium bowl, mix the crushed Oreo cookies with the melted butter until the crumbs are evenly coated and resemble wet sand. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Freeze for 30 minutes.
- Spread the softened chocolate ice cream over the chilled Oreo crust, smoothing it into an even layer with a spatula. Freeze for 1 hour or until the layer is firm.
- Spread the softened vanilla ice cream over the chocolate ice cream layer. Sprinkle the chopped pecans and chocolate chips over the top. Freeze for 2 hours or until firm.
- Before serving, drizzle the caramel sauce over the top and add a generous dollop of whipped cream.
- Garnish with extra Oreo cookies, pecans, and chocolate chips.
- Slice and serve immediately for the best texture.
Notes
Let the chocolate and vanilla ice cream sit at room temperature for about fifteen minutes before spreading. Do not let the ice cream melt completely, or the layers will become watery and icy when refrozen. Use an offset spatula dipped in warm water to smooth each layer quickly. For clean edges, line the inside of the springform pan with parchment paper before pressing in the crust. Store leftovers tightly wrapped in the freezer for up to one week. Let the cake stand at room temperature for five to ten minutes before slicing.