I don’t mean to honk my own horn but beep beep ?. This may just be one of the best things I’ve ever made and I’m so excited to share it with you! I have always had a huge thing for ice cream cake, I actually like it more than regular cake. I love ice cream, hot fudge, cookie crumbs, cool whip and sprinks and this recipe has every. single. one. of them… YASSS!!
This recipe is all prep and it takes some time but I promise it’s worth the wait.
The ingredient list is short: ice cream (2 flavors if your fancy), hot fudge, oreos and cool whip (or whipped cream) and, don’t forget the sprinkles.
This particular cake is assembled in a 9×9 inch baking pan. It’s enough for a crowd or enough to get you through the week, if your like me ?. You’ll need a half gallon of ice cream in the flavor of your choice (possibilities are endless) or 2 pints of ice cream if you want to do 2 different flavors (again, possibilities!!!), a small jar of hot fudge, a package of Oreo’s….yes, the ENTIRE package, cool whip or whipped cream and your favorite sprinks.
Putting it all together:
The key with ice cream cake is to have patience. Building an ice cream cake is an easy but slow process, with some down time in between each layer. You’ll want to start out by thawing the ice cream. You want the ice cream to be soft enough that it’ll be easy to spread and smooth out with a spoon but you don’t want it to be soup either. If using a half gallon just do your best to eye ball half of it and use that for the first layer. Before you start, line the baking pan with parchment parchment paper so it’ll be easy to transfer out of the pan to slice and serve when you’re ready. Make your first ice cream layer and smooth it out. Place the pan in the freezer for about 30 minutes and then you can start the next layer.
Crush all the Oreo cookies. Yes, all of them! Trust me. It seems excessive and it is…but it’s going to make for an epic cookie crumble middle layer. You’ll also want to heat the jar of hot fudge in the microwave for like 20 seconds, just warm enough so that it can easily be poured out from the jar. Again, you’ll use the entire jar of hot fudge.
You’ll take the pan out of the freezer and quickly pour the hot fudge over the first ice cream layer. Quickly smooth it over the ice cream to make a thin layer. It may start melting some of the ice cream and the two may mix together but this is fine. Then pour over the cookie crumbles and pat them down evenly forming another layer. Return to the freezer for 30 minutes.
After you spread the 2nd layer of ice cream on the cake you’ll return it to the freezer once more. Once the top layer of ice cream has had a chance to firm up you can either smooth whipped cream or cool whip over it and yes, return it to the freezer once more to firm up for at least 4 to 6 hours. When you are ready to slice into this bad boy garnish it with sprinkles, cut into squares and serve.
Make sure to leave a comment below if you love ice cream cake or if you decide to make this, I would love to know what ice cream flavors you choose!!Print
2 Layer Ice Cream Cake
2 layer ice cream cake
- half gallon of ice cream, flavor of your choice (or 2 pints for 2 different flavors)
- 11.5 ounce jar of hot fudge
- standard package of Oreo cookies
- 1 tub cool whip
Line a 9×9 inch baking pan with parchment paper, leaving about an inch of over hang on the sides so it will be easy to transfer the cake when you’re ready to serve. Set aside.
Thaw ice cream for about 10 minutes. If using a half gallon eye ball about half of the ice cream and scoop it out and into the pan for the first layer. If using 2 pints of ice cream thaw the first pint and use that one. Smooth out the ice cream to make an even layer and place the pan in the freezer to firm up for 30 minutes.
Just before the first 30 minutes is up, crush all the oreo cookies into crumbs and heat the hot fudge in the microwave for about 20 seconds, just so that it’s easy to pour it out of the jar, be careful handling the jar because it may be hot. Take the pan out of the freezer and pour the hot fudge over the ice cream. Quickly smooth it out with a spoon to create a thin layer. It may start to melt the ice cream under it but that’s fine. Pour the crushed Oreo crumbs over the hot fudge and pat them down to form a thick, even layer over the hot fudge. Return the pan to the freezer to freeze for another 30 minutes. Thaw the remaining ice cream for a few minutes and then take the pan out from the freezer. Spoon and spread the remaining ice cream over the cookie crumbs. Return the pan to the freezer for about 30 minutes for it to firm up. Then bring the pan back out (last time!) and spread cool whip or whipped cream over the top to create the final layer. Place the cake back in the freezer for at least 4 to 6 hours or overnight.
When ready to serve simply take the pan out of the freezer, garnish the top of the cake with sprinkles and lift the cake up from the pan by the parchment paper. It’ll come out as one big block of ice cream cake. The cake doesn’t require a lot of time to thaw, just about 2 to 3 minutes. Cut into squares and serve. Any leftovers can be returned to the freezer.