Ingredients
24 chocolate sandwich cookies (like Oreos)
1/4 cup unsalted butter, melted
1.5 quarts vanilla ice cream, softened
1.5 quarts chocolate ice cream, softened
1 cup chocolate fudge sauce, chilled
8 oz whipped topping or stabilized whipped cream
Sprinkles for garnish
Instructions
Step 1: Line a 9-inch springform pan with plastic wrap, ensuring there is enough overhang to lift the cake out later.
Step 2: Crush the cookies into fine crumbs and mix with melted butter; press half of the mixture into the bottom of the pan and freeze for 20 minutes.
Step 3: Spread the softened chocolate ice cream over the frozen crust in an even layer and freeze for 1 hour until firm.
Step 4: Mix the remaining cookie crumbs with the chilled fudge sauce and spread over the chocolate ice cream layer; freeze for another 30 minutes.
Step 5: Spread the softened vanilla ice cream over the crunch layer, smoothing the top with a spatula, and freeze for at least 4 hours or overnight.
Step 6: Remove the cake from the pan using the plastic wrap overhang and frost the top and sides with whipped topping.
Step 7: Garnish with sprinkles and extra fudge drizzle, then freeze for 1 more hour before slicing with a hot knife.
Notes
Ensure the ice cream is soft enough to spread but not melted to a liquid state for the best layered effect.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: ice cream cake recipe, homemade ice cream cake, birthday cake, frozen dessert, oreo ice cream cake
