Ice Cream cake is my very favorite, but I’m super picky about it. I don’t like the kind that has actual cake inside. I like the Dairy Queen cake with the cookie and fudge crunch. Those things are expensive! Here is how you make your own, for like ten bucks, and in about a half an hour.
One of the best things about making your own is that you can totally play around with ice cream flavors. For my daughter’s tenth birthday party this weekend, she wanted chocolate peanut butter ice cream instead of plain chocolate.
1tub (1.5 quarts) chocolate ice cream
1 family size package (19.1 oz) Oreo cookies, crushed
1jar (12.8 oz) hot fudge topping
1tub (1.5 quarts) vanilla ice cream2
Whipped cream for frosting
(whip together 1 cup heavy cream, 1/4 cup of sugar, 1/2 tsp vanilla
Directions (step-by-step photos below)
- Remove chocolate and vanilla ice cream from freezer; allow to stand at room temperature for 15 minutes. Meanwhile, in a food processor, pulse your oreos into crumbs. Add the hot fudge topping and pulse a few more times to combine.
- Scoop chocolate ice cream into a 9-inch springform pan lined with parchment paper on the bottoms and the sides. Spread it as smooth as possible. This is where the elbow grease comes in, because you don’t want the ice cream too soft, so it can be challenging to flatten.
- Top chocolate ice cream with cookie-fudge mixture and spread out.
- Place scoops of vanilla ice cream on top of the cookie layer. Spread the ice cream flat and even with a spatula. Return to freezer until firmly frozen, at least 4 hours or overnight for best results.
- Working quickly, remove the cake from the springform pan and transfer to a serving platter. Frost cake with whipped topping, piping decoration around the edges with an icing bag fitted with a large star tip if desired.
- Return to freezer until firm, about 2 hours. Decorate before slicing and serving.
- Let your cake thaw for about 15 minutes before slicing into it, unless you want super sore hands!