Name: Ice Cream Cake
Prep time: 30 min
Total time: 5 h
Yield: 12
Cuisine: American
Ingredients: 1½ quarts ice cream (slightly softened); 1 (8-inch) chocolate cake layer; 14 Oreo cookies, roughly chopped (160 g); 1 cup hot fudge sauce, room temperature (290 g); 2 cups heavy whipping cream (480 ml); 3 tablespoons powdered sugar; 2 teaspoons vanilla extract; ½ cup additional hot fudge sauce for the optional drip; 1 cup additional crushed cookies, optional; Sprinkles or cherries, optional

Method

8 steps

Fully line an 8-inch cake pan with plastic wrap. Place the pan in the freezer for 15 minutes. While the pan chills, place your cartons of ice cream on the counter for 15 minutes to slightly soften.
Use an ice cream scoop to transfer all the ice cream to your lined cake pan. Cover with another layer of plastic wrap, then press down into a flat layer. Return the pan to the freezer until the ice cream is very firm again, at least 2 hours.
Once the ice cream layer is very hard, place the cake layer on a serving plate or cardboard round. Cover the top with the fudge sauce, then sprinkle the chopped cookies on top.
Remove the ice cream layer from the freezer. Remove and discard the top layer of plastic wrap. Use the excess plastic wrap to lift the ice cream layer out of the pan. Place it top-side down on top of the cookies and fudge on the chocolate cake. Press the plastic wrap down around the side of the cake, and place in the freezer for at least 1 hour.
In a large bowl with an electric mixer, or in a stand mixer fitted with a whisk attachment, combine cold whipping cream, powdered sugar, and vanilla. Start mixing on low, gradually increasing the speed to high, until very soft peaks form, about 3 minutes. Whisk the rest by hand until the peaks firm up, being careful not to over-whip the cream.
Reserve 1 cup of whipped cream in a piping bag fitted with a large closed star tip (Ateco 846). Refrigerate it.
Remove the cake from the freezer and cover with the remaining whipped cream, smoothing the top and sides. Press additional crumbled cookies onto the bottom edge. For a fudge drip, freeze the cake for 1 hour before decorating.
For the optional fudge drip, gently warm the additional fudge and transfer it to a piping bag. Pipe it around the top edge of the cake, letting some drip down the sides. Using the reserved whipped cream, pipe a scalloped pattern onto the top edge. Add sprinkles or cherries if desired.

Print recipe