There are few things that Husband loves more than Oreos. When I discovered Breyer’s Blasts Oreos Cookies ‘n’ Cream ice cream he was in heaven. I also love ice cream unnatural amount and one lesson I learned growing up is that when the good stuff is on sale, you buy it. Breyer’s half-gallons were 2 for $5 at our grocery store recently, so I stocked up. What did Husband call me when I told him the good news? An evil temptress. Today I went back to the grocery store (going grocery shopping has become one of my hobbies over the summer) and Oreos were BOGO. Good news/bad news was that I had to get two bags. What’s a girl to do with a half-gallon of Cookies ‘n’ Cream ice cream and two bags of Oreos? Make her poor husband a belated birthday cake, of course!
The beauty of this “cake” is that it involves no baking, which is delightful on a 100+ degree day. I think I should have been born in the summer with the amount of which I love summer dishes and desserts. But, I digress. Enjoy this easy summer dessert!
Oreo and Nutella Freezer Cake
20-25 Oreos (or similar chocolate cookie sandwich), divided
4 Tb (1/2 stick) of unsalted butter, melted
4 cups (1 quart) of Cookies ‘n’ Cream (or other flavor if you’re feeling saucy) ice cream
3 Tb Nutella, melted
- Take the ice cream carton out of the freezer and let it hang out on the counter while you are completing the rest of the steps. This will allow it to soften enough to spread into the baking dish.
- Spray an 8″x8″ glass baking dish with cooking spray.
- Smash up 20 Oreos until they are crumbs. Pour crumbs into a small bowl and mix in the melted butter. Stir until combined.
- Pour mixture into the glass baking dish and press into the bottom of the dish.
- In a small microwave-safe bowl, microwave the Nutella for about 20 seconds until it’s a little runny.
- Scoop the ice cream into the cookie-crumb bowl. Fold in the Nutella to incorporate.
- Spread the ice cream-Nutella mixture into the baking dish. If you’re feeling especially decadent, break-up the remaining 5 Oreos for a little topping.
- Cover with aluminum foil and pop it back into the freezer for 3-4 hours before serving.