Ice Cream Cake

By Sally's Baking Recipes · 300 min

Ingredients

Instructions

1. Pulse the 10 Oreos (filling included) in a food processor or blender into a coarse crumb, leaving some larger pieces if you like. You want about 1 cup of crumbs. Mix with the melted butter and set aside.
2. Let the chocolate ice cream soften for 10 minutes at room temperature. Meanwhile, line a 9×3-inch or 10×3-inch springform pan with plastic wrap, using two pieces so all sides overhang a little.
3. Spread the chocolate ice cream into the lined pan in an even layer, working quickly. Freeze for 30 minutes.
4. While it freezes, make the hot fudge or warm store-bought fudge until spreadable. Spread 1/2 cup hot fudge evenly over the first layer, then top with the Oreo mixture. Freeze for 30 minutes.
5. After 20 minutes of that freezing, take the strawberry ice cream out to soften for 10 minutes.
6. Drizzle the remaining 1/2 cup hot fudge over the Oreo layer. Quickly spread the strawberry ice cream evenly on top.
7. Cover with plastic wrap or foil and freeze for at least 12 hours, up to 2 days.
8. If serving on a different plate or board, or if you used a 9×13-inch or 8-inch square pan, chill the plate or board in the freezer for at least 30 minutes first.
9. Beat the heavy cream, confectioners' sugar and vanilla on medium-high until stiff peaks form, about 4 minutes.
10. Remove the rim of the springform pan. Lift the cake by the plastic wrap, peel the plastic off, and set the cake back on the base or chilled plate. Quickly spread the whipped cream over the top and sides. Add sprinkles if you like.
11. Slice and serve right away, or freeze up to 1 hour more. Cut with a very sharp knife dipped in hot water between slices. Keep leftovers covered in the freezer.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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