Ingredients
Equipment
Method
Build the Oreo crust
- Pulse 30 Oreo cookies into fine crumbs, then combine with melted unsalted butter and press firmly into a 9-inch springform pan. Freeze for 15 minutes to set the crust.
Make the cookies-and-cream layer
- Roughly crush the remaining 10 Oreo cookies and fold them into softened cookies and cream ice cream until evenly distributed. Spread the ice cream over the frozen crust, smooth the top, and freeze for 4 hours.
Prepare and add ganache
- Make the ganache by heating heavy cream until steaming, then pour it over finely chopped dark chocolate and corn syrup. Let sit for 2 minutes, then stir until smooth.
- Pour the ganache over the frozen cake, then press whole Oreos into the ganache on top. Freeze at least 2 more hours until firm.
Release and serve
- Run a warm knife around the springform before releasing to get clean edges. Slice and serve straight from the freezer for best structure.
Notes
For clean slices, keep the cake fully frozen and warm the knife between cuts. Store covered in the freezer up to 7 days; thaw in the fridge for 10–15 minutes before serving if you want a slightly softer center. Freezing is yes—wrap tightly to prevent freezer odors. For a lighter swap, use a reduced-fat cookies-and-cream ice cream (choose one with similar texture) so the crust-to-filling ratio still holds.