This is another recipe that I make over and over at my house. Technically this ice cream cake doesn’t actually have cake in it. You make it with an oreo crust, 2 layers of ice cream, homemade fudge sauce (recipe in my Black Forest Icebox Cake post), whipped cream and sprinkles.
I’m a huge fan of cake, so if you tell me something is cake and it isn’t I will probably be mad. Not in this case though. This ice cream cake is SOOOOO heavenly, I don’t even mind the lack of cake.
For this version I used chocolate ice cream and toffee crunch ice cream for the 2 ice cream layers. Other combos I have made that I recommend are chocolate and mint chip, chocolate and pb cup. Chocolate and birthday cake is also really good. We are huge chocolate lovers, so thus the chocolate every time, but you can completely customize this to your tastes. You can also use other flavors of oreos for the crust or graham crackers if you like.
I make the fudge sauce and whipped cream myself. You could also totally used jarred hot fudge sauce to save time and cool whip or canned whipped cream. Homemade whipped cream could not be easier though, so if you haven’t tried it before I’d recommend it.
A few tips on spreading the ice cream layers. First make sure each layer is fairly well frozen before you try to spread the next layer or you just get a mess. The ice cream needs to soften to be spreadable so it needs to sit out for 10-15 minutes depending on how cold your freezer is. I put my ice cream in my stand mixer after it is softened and beat it with the paddle attachment to get it very smooth and spreadable. You could also do this by hand a big bowl but you need some arm muscles if you do that. 🙂
I hope you will try this recipe. It is a good one!
Ice Cream Cake
For the crust:
- 1 package of oreos whatever flavor you like
- 1 stick unsalted butter (8 tbsp)
For the cake:
- 2 quarts ice cream whatever flavors you want
- 1 1/2-2 cups hot fudge sauce (or you could use caramel sauce)
For the whipped cream:
- 1 1/2 cups heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla
Make the crust:
- Line a 9×13 pan with parchment or foil to make cake easier to remove and cut. I use parchment.
- In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into a 9×13 pan. Bake in a 350 over for 7-8 minutes. Cool completely.
Add the layers:
- During that time, allow ice cream to soften on the counter for 10-15 minutes. You want a nice smooth, soft ice cream. I use my stand mixer with the paddle to smooth it out before spreading. Spread it on top of the crust. Freeze 30-60 minutes. Repeat with 2nd flavor and freeze again.
- Very slightly heat the fudge so it is spreadable. You don't want to too warm though or it will just melt your ice cream, so barely warm. Freeze again.
Make whipped cream:
- In a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form, about 4–5 minutes. Spread on top of hot fudge layer, then top with sprinkles. Cover with aluminum foil or plastic wrap and freeze for at least 12 hours before serving (and up to a few days). Use a knife run under hot water to cut into squares.
- I cut mine into squares and wrap each one in plastic wrap and put them in a large ziploc and store in the freezer that way. It is great because you can just grab one out of the freezer any time.