Ice Cream Cake

This ice cream cake is made with layers of chocolate cake, cookie ice cream, fudge sauce, and Oreos. It’s easy to make and doesn’t cost much!

prep time: 15 MINUTES
freezing time: 2 HOURS 15 MINUTES
total time: 2 HOURS 30 MINUTES
yield: 12 SLICES

Ingredients

Whipped Cream

Instructions

Line an 8-inch cake pan with plastic wrap and scoop the ice cream into it. Spread it into an even layer, cover with more plastic wrap, and transfer to the freezer to harden for about 2 hours.
If you haven’t prepared the 8-inch cake layer yet, do so now. Freeze any leftover layers for another recipe. Let the cake cool completely.
Once the cake is cooled and the ice cream layer is hardened, start assembling. Place the chocolate cake on a serving plate. Spread chocolate fudge sauce on top, leaving about 1/2-inch of space around the edges. Sprinkle on the Oreo crumbs. Uncover the ice cream layer and place it on top of the cake with the toppings. Loosely cover the entire cake with plastic wrap and return it to the freezer while preparing the frosting.

For the whipped cream frosting,

In a cold metal bowl, combine cold heavy cream, confectioners’ sugar, and vanilla. Use a stand mixer with a whisk attachment or a hand mixer. Start mixing on low speed, then increase to medium-high until soft peaks form, about 1 ½ to 2 minutes. Be careful not to overmix.
Take the cake out of the freezer and cover it with the whipped cream. Use the remaining whipped cream in a frosting bag to pipe around the edge of the cake.
Garnish with crushed cookie crumbs. Slice and serve, or store in the freezer until ready to serve. Let the cake sit on the counter for 10 to 15 minutes before slicing for easier serving.

Notes

Store the ice cream cake in an airtight cake container in the freezer for up to 1 week. If you have unassembled cake layers, they can be stored in the freezer for up to 1 month.
Suggested tools: 8-inch round cake pans, offset spatula, and an airtight cake container.

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