Introduction
Indulge in the rich and creamy goodness of an Ice Cream Cake that combines delicious chocolate and cookies and cream ice creams with layers of hot fudge and cookie crunch. Perfect for birthdays, celebrations, or just a special treat, this dessert is a show-stopper that will delight friends and family alike. In this article, we’ll guide you through the ingredients and steps needed to create this irresistible dessert.
Ingredients for Ice Cream Cake Layers
1 quart chocolate ice cream
1 quart cookies and cream ice cream
Ingredients for Hot Fudge Layer
11.75 ounces hot fudge sundae topping
Ingredients for Cookie Crunch Layer
45 Oreo cookies with filling (25 crushed for cookie layer, 12 chopped for cookies and cream layer, and 8 chopped for topping)
½ cup salted sweet cream butter, melted and cooled
Ingredients for Whipped Cream Frosting
2½ cups cold heavy cream
1½ cups powdered sugar
2 teaspoons clear vanilla flavoring
Chocolate syrup (optional)
Prep Time
30 minutes (plus additional freezing time)
Cook Time
8 minutes
Total Time
4–6 hours (including setting time)
Yield
One 9-inch ice cream cake
Detailed Directions and Instructions
Prepare the Springform Pan
Line a 9-inch springform pan with plastic wrap and place it in the freezer to chill.
Preheat the Oven
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Prepare Cookie Crust
In a small mixing bowl, combine 25 crushed Oreo cookies with the melted and cooled butter until the crumbs are fully coated.
Bake Cookie Crust
Spread the coated cookie crumbs evenly on the prepared baking sheet and bake for 7–8 minutes. Remove from the oven and let them cool completely. Once cooled, break the cookie bits into bite-sized pieces.
Soften Chocolate Ice Cream
While the cookie crumbs are cooling, remove the chocolate ice cream from the freezer and let it thaw slightly for about 15–20 minutes to make spreading easier.
First Ice Cream Layer
Spread half of the chocolate ice cream evenly into the bottom and up the sides of the chilled springform pan. Return the pan to the freezer for 30 minutes to 1 hour to firm up.
Prepare Hot Fudge Layer
Warm the hot fudge sundae topping in the microwave for 20–25 seconds to soften it.
Spread Hot Fudge
Spread the warmed hot fudge evenly over the firm chocolate ice cream layer.
Add Cookie Crunch Layer
Sprinkle the baked and cooled cookie crumbs over the hot fudge layer. Return the pan to the freezer for 1 hour.
Soften Cookies and Cream Ice Cream
About 15–20 minutes before the next step, remove the cookies and cream ice cream from the freezer to thaw slightly.
Mix in Chopped Oreos
Stir 12 chopped Oreo cookies into the softened cookies and cream ice cream.
Second Ice Cream Layer
Spread the cookies and cream ice cream mixture evenly over the cookie crunch layer in the pan. Return the pan to the freezer for 4–6 hours, or overnight, to set.
Chill Mixing Bowl and Beatters
About 30 minutes before frosting, place your mixing bowl and beaters in the freezer to chill.
Make Whipped Cream Frosting
In the chilled mixing bowl, combine the cold heavy cream, powdered sugar, and clear vanilla flavoring. Beat on medium speed until the powdered sugar is incorporated, then increase to high speed and beat until stiff peaks form, about 3–4 minutes.
Reserve Frosting for Decoration
Reserve 1 cup of the whipped cream frosting in a piping bag fitted with a star-shaped tip for decorating.
Remove Cake from Freezer
Work quickly to prevent melting. Remove the ice cream cake from the freezer and release it from the springform pan. Remove the plastic wrap and place the cake on a serving plate or cake board.
Frost the Cake
Frost the sides and top of the cake with the remaining whipped cream frosting using a silicone or offset spatula. If needed, return the cake to the freezer in intervals to keep it firm.
Pipe Decorative Border
Pipe a decorative border around the top edge of the cake with the reserved whipped cream frosting.
Add Toppings
Sprinkle the remaining 8 chopped Oreo cookies over the top of the cake.
Drizzle with Chocolate Syrup
Drizzle chocolate syrup over the cake, if desired.
Final Freezing
Return the cake to the freezer until ready to serve.
Softening Before Serving
Before serving, let the cake sit at room temperature for 10–15 minutes to soften slightly for easier slicing.
Notes
Freezing Time
For the best texture, ensure to freeze the layers for the recommended times to achieve a firm cake structure.
Customizable Toppings
Feel free to customize the cake with additional toppings or different flavors of ice cream based on your preferences.
Storage
Store any leftover cake in the freezer, tightly wrapped in plastic wrap or an airtight container to maintain freshness.
Cook techniques
Layering Ice Cream
To create distinct layers in the ice cream cake, allow ice cream to soften slightly before spreading it evenly. This ensures a smooth, even layer without breaking apart.
Baking Cookie Crust
Use crushed Oreo cookies mixed with melted butter to form a flavorful cookie crunch. The baking process helps set the crumbs for a more solid texture.
Whipping Cream to Stiff Peaks
For a sturdy whipped cream frosting, chill the mixing bowl and beaters before whipping. Beat the cream on medium speed until combined, then increase to high speed until stiff peaks form.
Decorative Piping
Reserve a portion of the whipped cream frosting in a piping bag with a star tip for decoration. This adds a professional touch to the finished cake.
Freezing for Firmness
Between layers and after frosting, return the cake to the freezer. This helps maintain structure and keeps the layers intact while serving.
FAQ
How do I know when the ice cream is soft enough to spread?
Ice cream should be slightly thawed, allowing a spoon or spatula to glide through easily but not so soft that it loses its shape.
Can I make the cake in advance?
Yes! The ice cream cake can be made several days in advance and stored in the freezer until ready to serve.
What if I don’t have a springform pan?
You can use a regular cake pan lined with plastic wrap or parchment paper for easy removal, though shaping may be less defined.
Can I use different ice cream flavors?
Absolutely! Feel free to substitute with your favorite ice cream flavors to customize the cake to your taste.
How should I store leftovers?
Keep any leftover cake tightly covered in the freezer to maintain freshness and prevent freezer burn.
Conclusion
This delightful ice cream cake combines layers of rich chocolate ice cream, creamy cookies and cream ice cream, a luscious hot fudge layer, and a crunchy Oreo cookie crust, all topped with a fluffy whipped cream frosting. It’s an indulgent dessert perfect for celebrations or simply satisfying your sweet tooth. With its various textures and flavors, this cake is sure to impress both family and friends.
Oreo Ice Cream Sandwiches
Use the crushed Oreo cookie crumbs mixed with melted butter as a base for delicious ice cream sandwiches. Layer your favorite ice cream between two Oreo cookie layers and freeze until set.
Chocolate Fudge Brownie Sundae
Layer brownie chunks at the bottom of a glass, add warm hot fudge topping, a scoop of cookies and cream ice cream, and top with whipped cream and crushed Oreos for an over-the-top sundae.
Cookies and Cream Milkshake
Blend cookies and cream ice cream with milk and a splash of vanilla extract, then top with whipped cream and crushed Oreos for a decadent milkshake.
Frozen Chocolate-Covered Oreos
Dip whole Oreo cookies in melted chocolate and freeze until set for a simple yet delightful treat.
Chocolate Mocha Ice Cream Cake
Substitute a layer of coffee ice cream for the chocolate layer and add a dusting of cocoa powder and chocolate shavings to enhance the mocha flavor profile.
Layered Ice Cream Parfaits
In a glass, alternate layers of your favorite ice creams, cookie crumbs, and hot fudge sauce. Top with whipped cream and a cherry for a stunning dessert presentation.
