Introduction
Indulge in a delightful dessert that combines layers of rich chocolate ice cream, creamy cookies and cream ice cream, and luscious hot fudge, all topped off with a light whipped cream frosting. This ice cream cake is perfect for celebrations or to satisfy your sweet tooth any day of the week. Follow this simple recipe to create a stunning dessert that will impress family and friends alike!
Detailed Ingredients with measures
Ice Cream Cake Layers:
– 1 quart chocolate ice cream
– 1 quart cookies and cream ice cream
Hot Fudge Layer:
– 11.75 ounces hot fudge sundae topping
Cookie Crunch Layer:
– 25 Oreo cookies, crushed
– ½ cup salted sweet cream butter, melted and cooled
Whipped Cream Frosting:
– 2½ cups cold heavy cream
– 1½ cups powdered sugar
– 2 teaspoons clear vanilla flavoring
Optional Toppings:
– 8 Oreo cookies, chopped
– Chocolate syrup for drizzling
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 5–7 hours (includes freezing time)
Yield: Serves 10–12
Directions
1. Prepare the Pan:
Line a 9-inch springform pan with plastic wrap and place it in the freezer.
2. Bake the Cookie Crunch:
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a bowl, combine the 25 crushed Oreo cookies with the melted butter until fully coated.
Spread the mixture evenly on the prepared baking sheet and bake for 7–8 minutes.
Remove from the oven, let cool completely, then break into bite-sized pieces.
3. Form the Bottom Ice Cream Layer:
Allow the chocolate ice cream to thaw for 15–20 minutes until slightly softened.
Spread half of the chocolate ice cream evenly into the bottom and up the sides of the chilled springform pan.
Place the pan back in the freezer for 30 minutes to 1 hour.
4. Add the Hot Fudge and Cookie Crunch Layers:
Warm the hot fudge topping in the microwave for 20–25 seconds to soften.
Spread the hot fudge evenly over the chocolate ice cream layer.
Sprinkle the baked cookie crunch pieces over the hot fudge layer.
Return the pan to the freezer for 1 hour.
5. Form the Top Ice Cream Layer:
Allow the cookies and cream ice cream to thaw for 15–20 minutes until slightly softened.
Stir in 10 chopped Oreo cookies into the softened cookies and cream ice cream.
Spread this mixture evenly over the cookie crunch layer in the pan.
Return the pan to the freezer for 4–6 hours, or overnight, until fully set.
6. Prepare the Whipped Cream Frosting:
30 minutes before frosting, place a mixing bowl (preferably metal) in the freezer to chill.
Remove the bowl from the freezer, add the 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.
7. Assemble and Decorate the Cake:
Remove the springform pan from the freezer and release the outer ring.
Transfer the ice cream cake onto a serving plate or cake board.
Quickly frost the sides and top of the cake with the whipped cream frosting using a spatula.
Pipe a decorative border around the top edge of the cake using a piping bag fitted with a star tip.
Sprinkle the remaining 8 chopped Oreo cookies over the top.
Drizzle chocolate syrup over the cake as desired.
Place the cake back into the freezer until ready to serve.
8. Serve:
When ready to serve, remove the cake from the freezer, slice, and enjoy!
Detailed Directions and Instructions
Prepare the Pan:
Line a 9-inch springform pan with plastic wrap and place it in the freezer.
Bake the Cookie Crunch:
Preheat the oven to 350°F and line a baking sheet with parchment paper. In a bowl, combine the 25 crushed Oreo cookies with the melted butter until fully coated. Spread the mixture evenly on the prepared baking sheet and bake for 7–8 minutes. Remove from the oven, let cool completely, then break into bite-sized pieces.
Form the Bottom Ice Cream Layer:
Allow the chocolate ice cream to thaw for 15–20 minutes until slightly softened. Spread half of the chocolate ice cream evenly into the bottom and up the sides of the chilled springform pan. Place the pan back in the freezer for 30 minutes to 1 hour.
Add the Hot Fudge and Cookie Crunch Layers:
Warm the hot fudge topping in the microwave for 20–25 seconds to soften. Spread the hot fudge evenly over the chocolate ice cream layer. Sprinkle the baked cookie crunch pieces over the hot fudge layer. Return the pan to the freezer for 1 hour.
Form the Top Ice Cream Layer:
Allow the cookies and cream ice cream to thaw for 15–20 minutes until slightly softened. Stir in 10 chopped Oreo cookies into the softened cookies and cream ice cream. Spread this mixture evenly over the cookie crunch layer in the pan. Return the pan to the freezer for 4–6 hours, or overnight, until fully set.
Prepare the Whipped Cream Frosting:
30 minutes before frosting, place a mixing bowl (preferably metal) in the freezer to chill. Remove the bowl from the freezer, add the 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.
Assemble and Decorate the Cake:
Remove the springform pan from the freezer and release the outer ring. Transfer the ice cream cake onto a serving plate or cake board. Quickly frost the sides and top of the cake with the whipped cream frosting using a spatula. Pipe a decorative border around the top edge of the cake using a piping bag fitted with a star tip. Sprinkle the remaining 8 chopped Oreo cookies over the top. Drizzle chocolate syrup over the cake as desired. Place the cake back into the freezer until ready to serve.
Serve:
When ready to serve, remove the cake from the freezer, slice, and enjoy!
Notes
Storage:
Keep the ice cream cake stored in the freezer and cover it with plastic wrap or aluminum foil to prevent freezer burn.
Serving Suggestion:
Allow the cake to sit at room temperature for about 5–10 minutes before slicing for easier serving.
Variations:
Feel free to customize the ice cream flavors or add other toppings such as sprinkles or chopped nuts for added texture and flavor.
Cook techniques
Preparing the Pan
Line a springform pan with plastic wrap and chill it in the freezer. This will help with easy removal of the cake later.
Baking the Cookie Crunch
Combine crushed Oreos with melted butter, spread on a baking sheet, and bake to create a crunchy layer. Let it cool before breaking into pieces.
Forming Ice Cream Layers
Thaw each ice cream flavor slightly for easier spreading. Layer the chocolate ice cream first, freeze, then add hot fudge and cookie crunch, and finally the cookies and cream layer.
Preparing Whipped Cream Frosting
Chill the mixing bowl before adding heavy cream, powdered sugar, and vanilla. Beat until stiff peaks form for a light and fluffy frosting.
Assembling the Cake
Remove the springform pan, frost quickly with whipped cream, and add toppings like chopped Oreos and chocolate syrup for decoration.
Serving the Cake
Slice the frozen cake directly from the freezer and serve immediately for the best texture and flavor.
FAQ
Can I use different flavors of ice cream?
Yes, feel free to substitute with any of your favorite ice cream flavors for a personalized variation.
How long can I store the ice cream cake in the freezer?
The cake can be stored in the freezer for up to 2 weeks, but it’s best enjoyed within the first few days for optimal texture.
Can I make this cake in advance?
Absolutely! This cake is perfect for making a day or two ahead of your event. Just keep it frozen until you’re ready to serve.
What can I substitute for the heavy cream in the frosting?
If you’re looking for a lighter option, you can use whipped topping or stabilized whipped cream as a substitute.
Can I freeze any leftovers?
Yes, any leftover cake can be returned to the freezer. Make sure it’s wrapped properly to avoid freezer burn.
Conclusion
The Ice Cream Cake is a delightful treat that combines layers of rich chocolate and cookies and cream ice cream, decadent hot fudge, and a crunchy Oreo cookie layer. Topped with a light and fluffy whipped cream frosting, this cake is perfect for any celebration or simply as a sweet indulgence. Enjoy it frozen for a refreshing dessert that tantalizes the taste buds.
More recipes suggestions and combination
Fruit Ice Cream Cake
Replace the chocolate and cookies and cream ice creams with strawberry and vanilla ice creams. Add a layer of fresh fruit such as strawberries or blueberries and use fruit syrup instead of hot fudge.
Mint Chocolate Chip Delight
Use mint chocolate chip ice cream instead of chocolate ice cream and mix crushed chocolate cookies with the whipped cream frosting. Drizzle with chocolate syrup and sprinkle with mint leaves.
Peanut Butter Cup Cake
Incorporate peanut butter ice cream and layer it with crushed peanut butter cups in the cookie crunch layer. Top with a peanut butter drizzle instead of chocolate syrup.
Caramel Swirl Ice Cream Cake
Use caramel ice cream as one of the layers and layer it with a homemade or store-bought caramel sauce in place of hot fudge. Top with crushed pretzels for a sweet and salty twist.
Cookies and Brownies Fusion
Mix brownie batter into the chocolate ice cream layer and use brownie chunks in place of the cookie crunch. This combination provides a rich, fudgy flavor alongside the ice creams.
