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–+ servings

Ice Cream Cake with Oreo Crust

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A crowd-pleasing dessert that combines crunchy Oreo crust with layers of chocolate and strawberry ice cream, topped with whipped cream and hot fudge for a nostalgic treat.
Print Recipe
Prep Time 30 minutes
Cook Time 13 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 548
Ingredients Method Nutrition Notes

Ingredients
  

For the Oreo Crust
  • 10 pieces Oreo cookies, crushed Coarsely pulsed for texture in the crust. Leave a few slightly larger bits for crunch.
  • 2 Tablespoons unsalted butter, melted Moistens and binds the cookie crumbs
For the Ice Cream Layers
  • 1.5 quarts chocolate ice cream, softened Softening makes it easy to spread.
  • 1 cup homemade hot fudge or store-bought, divided Use half for the layer.
  • 1.5 quarts strawberry ice cream, softened Adds a fruity layer.
For the Whipped Cream
  • 2 cups heavy cream, cold Chilled cream whips faster and holds firmer peaks.
  • 1/3 cup confectioners' sugar Sweetens and stabilizes the whipped cream.
  • 1.5 teaspoons pure vanilla extract Enhances the whipped cream flavor.
  • to taste optional Sprinkles For garnish.

Method
 

Make the Oreo crust
  1. In a food processor, pulse the Oreo cookies until coarse crumbs form.
  2. Mix the crumbs with the melted butter until evenly coated. Set aside.
Prepare the pan
  1. Line a springform pan with plastic wrap, pressing it against the sides.
  2. Spread the chocolate ice cream evenly in the pan and smooth the surface.
  3. Freeze for 30 minutes.
Add hot fudge layer
  1. Pour 1/2 cup of hot fudge over the chocolate layer and spread it evenly.
  2. Sprinkle or gently press the Oreo crust on top.
  3. Freeze for another 30 minutes.
Add strawberry layer
  1. Spread the softened strawberry ice cream over the Oreo layer and smooth the top.
  2. Cover tightly and freeze for at least 12 hours.
Make whipped cream
  1. Beat the cold heavy cream, confectioners' sugar, and vanilla extract until stiff peaks form.
Frost the cake
  1. Remove the cake from the pan and peel away the plastic wrap.
  2. Spread the whipped cream over the top and sides. Decorate with sprinkles.
Serve
  1. Slice and enjoy immediately or freeze for up to 1 hour before serving.

Nutrition

Serving: 1gCalories: 548kcalCarbohydrates: 50gProtein: 7gFat: 34gSaturated Fat: 20gSodium: 220mgFiber: 1gSugar: 34g

Notes

Work quickly when spreading the ice cream to avoid melting. Wrap the cake tightly in plastic wrap and freeze for up to 1 week for best quality.

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