Oreo Ice Cream Cake
This decadent Oreo Ice Cream Cake is so easy, beautiful, and delicious!
Servings: 15
Ingredients
- 1 48 oz container Chocolate Ice Cream (1.5 quarts)
- 1 48 oz container Cookies & Cream Ice Cream (1.5 quarts)
- 30 Oreos, crushed
- 6 oz Hot Fudge (You will likely need to microwave it for a few seconds at a time until it reaches a good consistency for drizzling.)
- 1 8 inch or 9 inch spring form pan
For Decoration
- Cool Whip or Whipped Cream optional for decorating the finished cake
- Mini Oreos We topped our dollops of whipped cream with these
Instructions
- Lightly oil the bottom and sides of your spring form pan with cooking oil or spray.
- Crush the Oreos in a large ziplock bag with a rolling pin or mallet. We will be using about ⅓ of the crushed Oreos for the crust, middle, and top of the cake. Divide the crushed Oreos between three small bowls (or you can just estimate as you go).
- Scatter the first bowl of crushed Oreos (or about ⅓ of the total amount) in the springform pan to completely cover the bottom.
- Scoop the Chocolate Ice Cream into a large bowl and mash with a spoon to soften. Allow to soften for a few minutes or until it can be easily spread. (We leave the other carton of ice cream in the freezer until we are ready for it.)
- Spread softened chocolate ice cream over the crushed Oreos. Spreading with a hot metal spoon makes it even easier to spread.
- Top the ice cream with the next bowl of crushed Oreos and follow with 3 oz (or desired amount) of hot fudge. Sit the springform pan on a cookie sheet and place in the freezer to allow it to firm up while working on the next step.
- Next, soften the Cookies and Cream ice cream in a bowl on the countertop and spread over the Oreo and Hot Fudge layer.
- Drizzle with 3 more oz. of hot fudge, and the remaining crushed Oreos. Wrap pan with aluminum foil and freeze overnight.
- Release from spring form pan. You can help this along by wrapping a dish towel that has been dampened with hot water around the pan for a few seconds before releasing. If the cake doesn't release in some places, use a thin, hot knife to help things along.
- As an optional step, we added more hot fudge drizzles to the top of the cake, and piped "stars" of whipped cream (or cool whip) with a fresh tip 869 around the top edge, and topped with Mini Oreos.
- We find that it is best to place the ice cream cake on a serving platter rather than an elevated cake pedestal, as it may slide.
Notes
Leftovers can be stored in an airtight container.