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Ice Cream Cake with Oreo Crust

A nostalgic dessert with creamy chocolate and strawberry ice cream layered on a crunchy Oreo crust, topped with whipped cream and hot fudge.

Ingredients

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

Instructions

  1. Make the Oreo crust. In a food processor, pulse the Oreo cookies until you have a coarse crumb texture. Mix the crushed Oreos with the melted butter until evenly coated. Set aside.
  2. Prepare the pan and 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. Freeze for 30 minutes.
  3. Add hot fudge and the Oreo mixture. After 30 minutes, pour 1/2 cup of hot fudge over the chocolate layer and sprinkle the Oreo mixture on top. Freeze again for 30 minutes.
  4. Add the strawberry layer. Soften the strawberry ice cream for about 10 minutes. Spread it evenly over the chilled Oreo layer. Cover and freeze for at least 12 hours.
  5. Make the whipped cream topping. Beat the cold heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form. Chill briefly if it starts to soften.
  6. Remove and frost the cake. Carefully lift the cake from the pan using the plastic wrap. Spread the whipped cream over the cake and decorate with sprinkles if desired.
  7. Serve. Slice and serve immediately, or freeze for up to 1 hour before serving for cleaner cuts.

Notes

Keep the cake well wrapped in the freezer for up to 1 week for best texture. Let the cake sit at room temperature for 5 minutes before slicing for clean cuts.

Nutrition

Keywords: ice cream cake, Oreo dessert, summer dessert, birthday cake, no-bake cake