Ice Cream Cake
Cake is delicious, but what's even more delicious IMO is ice cream cake. This is my favorite ice cream birthday cake out there!
Servings: 12 people
Ingredients
- 44 Oreo cookies (see note)
- 1/2 tsp kosher salt
- 7 Tbsp unsalted butter melted
- 2 quarts chocolate ice cream
- 1/3 cup hot fudge sauce
- 3/4 cup toffee bits
- 2 quarts coffee ice cream
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 2 tsp pure vanilla extract
Instructions
- Grease a 9-inch springform pan with cooking spray. Line with plastic wrap (do the best you can to cover all the sides and the bottom.
- Remove the filling from each Oreo cookie. Discard the filling (or reserve for another use), and place the cookies in a food processor.
- Add the salt to the food processor and pulse until cookies resemble fine crumbs. Add melted butter and pulse 10 to 15 more times until the mixture begins to come together on one side of the bowl.
- Press 3/4s of the Oreo mixture into the bottom and slightly up the sides of the prepared pan, making sure you're pressing into an even layer. Reserve the remaining 1/4 of the mixture. Place the entire pan in the freezer for at least 30 minutes.
- Meanwhile, take the chocolate ice cream out of the freezer and let it sit on the counter for 20 to 30 minutes to soften. Use an offset spatula to spread the chocolate ice cream into an even layer over the crust. Freeze for at least 1 hour.
- Remove the pan from the freezer and spread fudge sauce in an even layer over the chocolate ice cream. Sprinkle with toffee bits and remaining oreo crumbs. Freeze for at least 30 minutes.
- Meanwhile, take the coffee ice cream out of the freezer and let it sit on the counter for 20 to 30 minutes to soften. Use an offset spatula to spread the coffee ice cream into an even layer over the fudge sauce layer. This is your final layer, so make sure it's nice and even on the top.
- Freeze the entire cake for at least 4 hours, but preferably overnight.
- When you're ready to serve the cake, beat the cream, sugar, and vanilla in a small bowl with a mixer or whisk until medium peaks form. Use an offset spatula to spread the whipped cream all over cake. Freeze for 30 minutes more before Slicing and serving.
Notes
If you'd like to use a different kind of chocolate wafer cookie, go for it! Nabisco discontinued their chocolate wafer cookies so unfortunately we have to scrape the cream from oreo cookies :(