Easy Homemade Ice Cream Cake
This ice cream cake couldn't be easier to make and you can change it around to incorporate your favorite ice cream flavors.
Servings: 9 inch cake
Ingredients
- 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
Instructions
- Line the inside and sides of a 9 inch 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).