Oreo Ice Cream Cake
This easy-to-make Chocolate Oreo Ice Cream Cake is layered with rich chocolate, vanilla ice cream, crushed Oreos, and topped with whipped cream. Perfect for any occasion!
Servings 12
Ingredients
Cake Layers
- 2 qts chocolate ice cream softened slightly
- 2 cups hot fudge sauce
- 24 crushed oreos
- 2 qts vanilla ice cream softened slightly
Whipped Cream Icing
- 2 cups heavy cream
- 4 Tbsp sugar
- 2 tsp vanilla extract
Instructions
- Line a 9x13-inch pan or a deep round cake pan with parchment paper or plastic wrap for easy removal.
- Spread 2 quarts of softened chocolate ice cream evenly across the bottom of the prepared pan. Place in the freezer for 15-20 minutes to harden.
- Once the chocolate ice cream layer is firm, pour 2 cups of hot fudge over the top and spread evenly. Sprinkle 24 crushed Oreos on top of the fudge layer, pressing down slightly so they stick. Freeze again for 15 minutes.
- Spread 2 quarts of softened vanilla ice cream over the Oreo layer. Smooth out the top and freeze the cake for at least 4 hours, or overnight for best results.
- In a large bowl, whip 2 cups of heavy cream, 4 tablespoons of sugar, and 2 teaspoons of vanilla extract until stiff peaks form.
- Remove the cake from the freezer and carefully lift it out of the pan using the parchment paper or plastic wrap. Ice the entire cake with the whipped cream, smoothing it out with a spatula.
- Slice the cake, serve, and enjoy immediately! Keep any leftovers in the freezer.