Ice Cream Cake made with OREO and NUTTER BUTTER Cookie Pieces
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  • 3 lb. OREO Small Cookie Pieces, divided
  • 12 oz. butter, melted
  • 1-3/4 lb. vanilla ice cream, softened
  • 2-1/4 lb. NUTTER BUTTER Crème Variegate, divided
  • 1-3/4 lb. chocolate ice cream, softened
  • 15 oz. chocolate fudge topping
  • 3-3/4 oz. NUTTER BUTTER Medium Cookie Pieces
  • 12 oz. OREO Crème Icing Variegate


  • Line  3 (3-qt.) metal bowls with plastic wrap ; set aside. Combine 3 qt. OREO Pieces and butter; press 4 cups onto bottom and up side of each bowl to form shell. Freeze 1 hour.
  • For  each bombe: Combine 2 cups vanilla ice cream and 1/2 cup NUTTER BUTTER Variegate; spoon into 1 frozen shell. Freeze 1 hour.
  • Combine  2 cups chocolate ice cream and 1/2 cup NUTTER BUTTER Variegate. Spread over vanilla ice cream layer. Freeze 1 hour.
  • Spread  1/2 cup chocolate fudge topping over chocolate ice cream layer.
  • Combine  1-1/4 cups NUTTER BUTTER Pieces and 1/3 cup of the remaining NUTTER BUTTER Variegate; spoon over fudge topping layer. Cover bowl tightly with plastic wrap. Freeze several hours or overnight.
  • Remove  top sheet of plastic wrap when ready to serve dessert. Invert bowl onto cutting board; remove bowl and remaining plastic wrap. Cut bombe into 6 slices; cut each slice in half. Serve each halved slice drizzled with 1-1/2 tsp. OREO Variegate.

Recipe Tips

How to Easily Slice BombePlace frozen dessert in refrigerator 30 to 40 min. before serving to soften slightly for easier slicing.


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