Ice Cream Cake
oreo crust with layers of ice cream, fudge, whipped cream and sprinkles.
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 9x13 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.