Uka Oreo Ice Cream Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 160.0
  • Total Fat: 4.0 g
  • Cholesterol: 9.0 mg
  • Sodium: 149.8 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 3.3 g

View full nutritional breakdown of Uka Oreo Ice Cream Cake calories by ingredient

Number of Servings: 8


    Edy's No Sugar Added Triple Chocolate Ice Cream, 2 cup
    Edy’s No Sugar Added Vanilla Ice Cream, 2 cup
    Cool Whip Free, 16 tbsp (8 oz)
    Nabisco, 100 Calorie Pack, Oreo Thin Crisps, 115 gram(s) (5 packs)


I used a 4 cup container with a lid.

Take 2 cups of sugar free vanilla ice cream and layer the bottom of the container.
Place container in freezer for 5 minutes.
Grind oreos in food processor or blender.
Take container back out of freezer.
Evenly layer the half oreo crumbs on the layer of ice cream in the container.
Then add the other 2 cups of ice cream.
If ice cream is melting put back in freezer for about 5 minutes.
layer the other half of oreo crumbs on the top of the layers. you can save some for the top if youd like.
Put back in freezer preferably over night.
Take out of freezer and run container's bottom underwater to slightly loosen the ice cream.
Flip it out on to a plate. (you may need to squeeze the container or tap it to make it release the ice cream).
Then take a spatula or knife and layer the whip cream across the top and the sides like icing. Add the remaining crushed oreo on top if preferred.

Slice in 10 half inch wide pieces and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user UKABL23.