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Ice Cream Cake with Oreo Cookie Crust and Fudge Layers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 12 reviews
  • Author: Sue
  • Prep Time: 40 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 40 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This delicious Ice Cream Cake features layers of creamy vanilla and chocolate ice cream, topped with a crunchy Oreo cookie crust and rich chocolate fudge. Finished with a stabilized whipped cream frosting and optional candy sprinkles, this no-bake dessert is perfect for celebrations and hot days, with a decadent texture contrast and festive look.

Ingredients

Ice Cream Layers

  • 1.5 quart vanilla ice cream (French Vanilla or Homestyle)
  • 1.5 quart chocolate ice cream

Cookie Crust

  • 24 Oreo cookies
  • 1/2 cup Magic Shell chocolate fudge topping

Fudge Layer

  • 12 ounces chocolate fudge topping (Smuckers brand recommended)

Whipped Cream Frosting

  • 2 cups heavy whipping cream (very cold)
  • 2 teaspoons unflavored gelatin powder (Knox brand recommended)
  • 4 tablespoons cold water
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Optional Toppings

  • Candy sprinkles (for topping)

Instructions

  1. Soften Vanilla Ice Cream: Let the vanilla ice cream sit on the counter for 20-25 minutes until it softens enough to stir and spread easily.
  2. Prepare Pan: Line a 9" springform pan with plastic wrap, leaving some overhang for easier filling and removal. Use several sheets if needed to cover completely.
  3. Spread Vanilla Ice Cream: Stir softened vanilla ice cream to a soft-serve consistency, then evenly spread it into the bottom of the lined pan. Freeze for 1 hour until firm.
  4. Prepare Oreo Crumbles: Remove creme filling from Oreos, then coarsely chop or crush cookies using a food processor or rolling pin, aiming for crumbly texture without turning to powder.
  5. Mix Oreo Crumbs with Magic Shell: In a bowl, combine Oreo crumbs with 1/2 cup Magic Shell chocolate fudge topping, mixing gently to coat crumbs evenly. Set aside.
  6. Add Oreo Layer: Once vanilla layer is frozen, sprinkle the coated Oreo crumbs evenly over it, gently pressing them down to form a crust layer.
  7. Spread Fudge Layer: Spoon 12 ounces of chocolate fudge topping over the Oreo crust and spread gently to an even layer, careful not to disrupt the cookie layer. Thin fudge if needed by warming jar briefly under hot water, then freeze for 20-30 minutes until hardened.
  8. Prepare Chocolate Ice Cream Layer: Allow chocolate ice cream to soften to a soft-serve texture. Spread it evenly over the hardened fudge layer, smoothing it flat and filling any gaps. Freeze for 2-3 hours until solid.
  9. Chill Whipped Cream Tools: Place mixing bowl and whisk attachment in freezer for 10 minutes to chill prep for frosting.
  10. Dissolve Gelatin: Sprinkle gelatin over cold water in a glass bowl, let bloom for 3 minutes until wrinkled, then microwave in short bursts stirring until fully dissolved. Allow mixture to cool to room temperature without solidifying.
  11. Whip Cream with Gelatin: Remove chilled bowl from freezer, add cold heavy cream, powdered sugar, and vanilla extract. Whip on medium-high until soft peaks form, then reduce speed and slowly add gelatin mixture. Increase speed and whip to stiff peaks.
  12. Assemble and Frost Cake: Invert frozen cake onto serving plate (vanilla layer on top), remove springform ring and plastic wrap. Use about two-thirds of whipped cream frosting to cover cake smoothly, reserving remaining frosting for decoration.
  13. Decorate: Pipe remaining frosting on cake as desired and sprinkle candy sprinkles or other garnish on top. Freeze cake for at least 20 minutes before serving.

Notes

  • Softening ice cream evenly is key to smooth layers.
  • Using plastic wrap inside the springform pan ensures easy removal of the cake.
  • Be careful spreading fudge layer to avoid disturbing the cookie crust.
  • Allow gelatin mixture to cool before adding to whipped cream to prevent lumps.
  • Stabilized whipped cream frosting holds shape better than regular whipped cream and prevents melting.
  • The cake should be fully frozen before serving to maintain structure.
  • Optional candy sprinkles add a festive touch but can be omitted.

Find it online: https://suerecipe.com/ice-cream-cake-with-oreo-cookie-crust-and-fudge-layers-recipe/