Description
A rich and festive ice cream cake layered with vanilla and chocolate ice cream, hot fudge, and a crunchy chocolate cookie layer, perfect for summer celebrations and birthdays.
Ingredients
Scale
- 15 Oreo cookies
- 3 tablespoons unsalted butter, melted
- 1/2 cup semisweet chocolate chips
- 1 tablespoon refined coconut oil or vegetable shortening
- 1 1/2 quarts vanilla ice cream
- 1 (15-ounce) jar hot fudge topping
- 1 1/2 quarts chocolate ice cream
- 1 1/2 cups heavy whipping cream
- 1/4 cup confectioners sugar
- 1 1/2 teaspoons pure vanilla extract
- Sprinkles for decorating (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Chop Oreo cookies and mix with melted butter. Spread on baking sheet and bake for 5–8 minutes. Cool slightly.
- Melt chocolate chips in microwave-safe bowl in 30-second intervals. Stir in coconut oil until smooth and glossy.
- Mix the baked cookie crumbs with melted chocolate. Spread on parchment and refrigerate for 30 minutes until hardened. Chop into chunks.
- Line a 9-inch springform pan with plastic wrap. Soften vanilla ice cream and spread into the bottom of the pan. Freeze for 30 minutes.
- Warm the hot fudge topping. Spread the cookie crunch layer over vanilla ice cream and drizzle with fudge. Freeze for another 15–30 minutes.
- Soften chocolate ice cream and spread over the fudge layer. Cover and freeze for at least 4 hours or up to 1 week.
- Remove from pan and plastic wrap. Invert onto serving platter.
- Beat heavy cream, sugar, and vanilla until stiff peaks form. Spread whipped cream over cake and pipe decorative border. Freeze uncovered for 1–2 hours.
- Before serving, let sit at room temperature for 5 minutes. Add sprinkles before slicing.
Notes
- Let each ice cream layer freeze properly for structure.
- Use a warm knife for clean slicing.
- Customize with different ice cream flavors or add fruit layers.
- Store tightly wrapped in freezer to prevent freezer burn.
- Use dairy-free alternatives for a vegan version.
- Prep Time: 45 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake / Freeze
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Ice Cream Cake with Chocolate Cookie Crunch, Oreo ice cream cake, summer dessert, no-bake cake, birthday cake, frozen dessert