Go Back
–+ servings
Ice Cream Cake The completed slice shows layers of the ice cream cake, including Oreo crumbs at the bottom, creamy layers in the middle, and a whipped topping with colorful sprinkles.

Ice Cream Cake

This indulgent Ice Cream Cake combines chocolate and strawberry ice cream with crunchy Oreo layers, homemade hot fudge, and a whipped cream topping for a perfect treat.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Keyword: dessert, frozen treat, ice cream cake, Oreo cake
Prep Time: 2 hours
freeze_time: 12 hours
Total Time: 14 hours
Servings: 12
Calories: 350kcal
Cost: Moderate

Ingredients

Cake:

  • 10 Oreo cookies 110g, or any crunchy chocolate cookie
  • 2 Tablespoons unsalted butter melted (to bind the crumbs)
  • 1.5 quarts chocolate ice cream softened (or preferred flavor)
  • 1 cup homemade hot fudge or store-bought, divided
  • 1.5 quarts strawberry ice cream softened (or preferred flavor)

Topping:

  • 2 cups heavy cream cold (for whipped cream topping)
  • ⅓ cup confectioners’ sugar for sweetness
  • 1 and ½ teaspoons pure vanilla extract for flavor
  • Optional: Sprinkles for garnish

Instructions

  • Pulse the Oreo cookies in a food processor or blender until you achieve coarse crumbs.
  • Mix the crushed Oreos with the melted butter and set aside.
    A mixture of Oreo crumbs and other crunchy elements for layering the ice cream cake. This adds a nice texture to the cake.
  • Remove the chocolate ice cream from the freezer and let it soften for 10 minutes.
  • Line a 9x3-inch springform pan with plastic wrap, ensuring there is an overhang on all sides.
  • Scoop the softened chocolate ice cream into the pan and spread it into an even layer.
    A rich, smooth layer of chocolate ice cream, spread evenly in the pan, with a whipped-cream-like texture.
  • In the meantime, prepare the hot fudge. Heat it until it reaches a spreadable consistency.
  • Spread ½ cup of the hot fudge over the chocolate ice cream layer, then top with the Oreo mixture.
  • Remove the strawberry ice cream from the freezer and allow it to soften for 10 minutes.
  • Spread the remaining ½ cup of hot fudge over the Oreo layer.
  • Scoop the softened strawberry ice cream into the pan and spread it into an even layer.
    A springform pan is filled with the ice cream mixture, being smoothed out before freezing. The layers are set, showing a creamy texture.
  • To prepare the whipped cream topping, beat the cold heavy cream, confectioners’ sugar, and vanilla extract in a stand mixer until stiff peaks form, about 4 minutes.
  • Once frozen, remove the ice cream cake from the springform pan and place it on a frozen cake plate or board.
  • Spread the whipped cream evenly over the top and sides of the cake. You may pipe a decorative border if desired.
  • Slice and serve immediately or freeze for up to 1 hour before serving.

Notes

Make sure to freeze the layers properly to avoid the ice cream melting and becoming too soft when slicing. The whipped cream topping gives it the perfect finish!

Nutrition

Serving: 200g | Calories: 350kcal (18%) | Carbohydrates: 45g (15%) | Protein: 4g (8%) | Fat: 18g (28%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg (18%) | Sodium: 80mg (3%) | Potassium: 200mg (6%) | Fiber: 2g (8%) | Sugar: 32g (36%) | Vitamin A: 10IU | Calcium: 8mg (1%) | Iron: 2mg (11%)
Tried this recipe?Pin it on @Pinterest