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5 from 3 votes

Small-batch Oreo Ice Cream Cake

Prep Time10 minutes
Freeze Time1 hour
Course: Dessert, Snack
Keyword: cake, easy recipes, gluten-free, ice cream, ice cream cake, low sugar, no-bake, oreos, plant-based, small-batch, vegan
Servings: 8 slices
Calories: 142kcal

Equipment

  • 6 inch springform cake pan

Ingredients

  • 1 cup oreo cookie (or other) pieces (120 g) gf if desired
  • 2 tsp (nut) milk (10 g)
  • 1 1/3 cup ice cream (about 280 g) vegan if desired

Instructions

  • Line your cake pan with parchment on all sides (it helps to spray with oil first so that the parchment sticks).
  • In a food processor/blender add oreos and blend until flour like. Add enough milk (about 2 tsp) and process again until it starts the stick together. Press on the bottom of the pan.
  • Add softened ice cream and flatten with a spatula. Decorate with more cookies and sprinkles if you like (I used mini oreo cookies).
  • Freeze to set, 30 min - 1 hour at least. Slice and enjoy!!

Notes

  • Nutrition information is based on Ben&Jerry's Strawberry Cheesecake ice cream but all ice creams will pretty much work.

Nutrition

Serving: 1 slice | Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 88mg | Potassium: 105mg | Fiber: 1g | Sugar: 14g | Vitamin A: 148IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 2mg