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.
Why we Recommend Hot Fudge over Chocolate Syrup- Chocolate syrup does not firm up in the freezer and so we prefer to use hot fudge with this recipe. The first time that we tried this cake, the chocolate syrup seeped from the middle to the outside of the cake and so you couldn't see the pretty shades of the ice cream as clearly.
However, if chocolate syrup is the only option, I would recommend not drizzling it near the edge of the cake.