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Ice Cream Cake with Oreo Crust

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This nostalgic layered dessert features creamy chocolate and bright strawberry ice cream sandwiched between a crunchy Oreo crust, perfect for celebrations.

Ingredients

Scale
  • 10 Oreo cookies, crushed
  • 2 tablespoons unsalted butter, melted
  • 1.5 quarts chocolate ice cream, softened
  • 1 cup homemade hot fudge or store-bought, divided
  • 1.5 quarts strawberry ice cream, softened
  • 2 cups heavy cream, cold
  • 1/3 cup confectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • Sprinkles (optional for garnish)

Instructions

  1. Make the Oreo crust by pulsing the Oreo cookies in a food processor until you have a coarse crumb. Mix the crumbs with the melted butter until evenly moistened.
  2. Prepare the pan by lining a 9×3-inch springform pan with plastic wrap. Spread the softened chocolate ice cream evenly across the bottom of the pan. Freeze for 30 minutes.
  3. Add hot fudge by pouring 1/2 cup over the chocolate layer. Sprinkle the Oreo crumb mixture on top, pressing lightly. Freeze for another 30 minutes.
  4. Spread the softened strawberry ice cream over the chilled Oreo layer. Cover with plastic wrap and freeze for at least 12 hours.
  5. Chill the mixing bowl and beaters. Beat the heavy cream with confectioners’ sugar and vanilla until stiff peaks form.
  6. Remove the cake from the pan using the plastic wrap. Frost the top and sides with whipped cream. Decorate with sprinkles if desired.
  7. Serve immediately or freeze for up to 1 hour before slicing.

Notes

For best results, soften ice cream in the refrigerator rather than at room temperature.

Nutrition

Keywords: ice cream cake, no-bake dessert, Oreo crust

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