Ice Cream Cake
This easy, step-by-step guide to making the perfect Ice Cream Cake will be your new favorite! No baking is required for this nostalgic, tasty layered dessert. Filled with crushed Oreos, fudge, caramel, and chocolate and vanilla ice cream, it's a guaranteed crowd-pleaser!
Equipment
- Springform Pan
Ingredients
Layer 1
- 2 quarts chocolate ice cream softened
- 1/2 cup crushed Oreos
Layer 2
- 3/4 cup hot fudge warmed
Layer 3
- 1 1/2 cups crushed Oreos about 16 Oreos
- 4 Tablespoons caramel warmed
Layer 4
- 2 quarts vanilla ice cream softened
Whipped cream frosting:
- 2 cups heavy cream chilled
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Sprinkles for topping
Instructions
- Let the chocolate ice cream thaw for about 20-30 minutes at room temperature.
- Line a springform pan with plastic wrap. Set aside.
- Combine the chocolate ice cream with ½ cup of crushed Oreos. Mix well to combine.
- Add to the prepared pan and spread evenly.
- Place it in the freezer for about 30 minutes to set.
- Meanwhile, combine the 1 1/2 cups of crushed Oreos with 4 tablespoons of warmed caramel. Set aside.
- Pour the fudge over the chocolate ice cream.
- Freeze for 20 minutes.
- Let the vanilla ice cream thaw for about 20-30 minutes while you do the next step.
- Add the crushed Oreo/caramel mixture on top, press down, and freeze for 20 minutes.
- Add the vanilla ice cream on top and freeze for at least 1 hour.
- To make the whipped cream, add the heavy cream, powdered sugar, vanilla, and salt to a large bowl. Whip on high speed until stiff peaks form.
- Frost the cake with the whipped cream and decorate as desired.
Notes
Store the ice cream cake tightly covered in the freezer for 1-2 weeks.
Nutrition
Serving: 1sliceCalories: 700kcal
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