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Ice Cream Cake with Oreo Crust

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A delicious Ice Cream Cake featuring a crunchy Oreo crust layered with chocolate and strawberry ice cream, topped with whipped cream and optional sprinkles.

  • Author: daniel-kim
  • Prep Time: 30 minutes
  • Cook Time: 810 minutes
  • Total Time: 840 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 10 Oreo cookies (110g), crushed
  • 2 Tablespoons (28g) unsalted butter, melted
  • 1.5 quarts (1.42L) chocolate ice cream, softened
  • 1 cup (8 ounces/227g) homemade hot fudge or store-bought, divided
  • 1.5 quarts (1.42L) strawberry ice cream, softened
  • 2 cups (480ml) heavy cream, cold
  • 1/3 cup (40g) confectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • Sprinkles (optional for garnish)

Instructions

  1. Make the Oreo crust. In a food processor, pulse the 10 Oreo cookies until you have a coarse crumb texture. In a bowl, mix the crushed Oreos with the melted butter until everything is evenly coated. Set this mixture aside.
  2. Prepare the pan and the chocolate layer. Line a 9×3-inch springform pan with plastic wrap. Spread the softened chocolate ice cream in an even layer across the bottom of the prepared pan. Freeze for 30 minutes.
  3. Add hot fudge and the Oreo mixture. After 30 minutes, pour 1/2 cup of the hot fudge evenly over the chocolate ice cream layer. Sprinkle or press the Oreo mixture evenly on top of the hot fudge. Return the pan to the freezer and freeze for another 30 minutes.
  4. Add the strawberry layer. Soften the strawberry ice cream for about 10 minutes until spreadable. Spread the softened strawberry ice cream evenly over the chilled Oreo layer. Cover the top with plastic wrap and freeze the cake for at least 12 hours to fully set.
  5. Make the whipped cream topping. Beat the cold heavy cream, confectioners’ sugar, and vanilla extract in a mixing bowl until stiff peaks form.
  6. Remove and frost the cake. Carefully remove the cake from the springform pan using the plastic wrap. Spread the whipped cream over the top and sides of the cake. If you like, decorate the top with sprinkles.
  7. Serve. Slice and serve immediately, or place the cake back in the freezer for up to 1 hour before serving to let slices firm up slightly.

Notes

Work quickly when spreading softened ice cream to maintain even layers. Store wrapped tightly in the freezer for up to 1 month.

Nutrition

Find it online: https://daytasty.com/ice-cream-cake-with-oreo-crust/