When my husband I were dating I invited him to my apartment to cook him dinner for his birthday. It was our first birthday celebration together, his first time at my apartment, and my first time cooking for him, so I wanted to knock it out of the park. I asked him to tell me his favorite dessert. He said something along the lines of, “I don’t really like dessert”. In retrospect I can’t even believe that it worked out between us, a woman who lays in bed at night looking at cakes on the internet, and a man who can say “eh, I’d rather have more meat”. But, in any case, he finally said something that basically amounted to him saying he tolerated ice cream cake, so I ran with it. I wasn’t about to just purchase him a cake for such a momentous occasion, so, I decided I would make it. Since that date I have made him an ice cream cake for almost every birthday. And here is how it goes ….
Easy Homemade Ice Cream Cake
- 1.5 quart container of flavored ice cream I usually use mint chocolate chip
- 1.5 quart container of vanilla ice cream
- 11 ounce jar of hot fudge
- 20 oreo cookies
- 16 ounce container Cool Whip
- Line the inside and sides of a springform pan with plastic wrap, making sure all areas are covered.
- Use parchment paper to make a round sleeve around the inside of the springform pan.
- Melt the container of flavored ice cream to a consistency that is able to be spread. I either let it sit out for an hour or two, or put it in the microwave in 20 second intervals.
- Pour the flavored ice cream into the bottom of the pan. Freeze for 1 hour.
- Remove pan from freezer. Melt hot fudge according to package directions and spread over flavored ice cream.
- Remove cream from center of Oreos (I break them apart by hand and use a knife to remove the cream). Process Oreos in food processor until they turn into fine crumbles. Spread Oreos over fudge layer.
- Melt the container of vanilla ice cream. Spread ice cream over Oreo layer.
- Freeze for at least 4 hours.
- Remove from freezer. Remove outside of springform pan. Move cake to cardboard cake round.
- Use Cool Whip to frost outside of cake. Decorate with sprinkles if desired. Return cake to freezer for at 1 hour before writing on cake (gel icing works best for writing on this cake).
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
Things used to make this recipe, all of which I recommend (all affiliate links):