Homemade Oreo Ice Cream Cake
So my cousin had a dessert bracket that corresponded with the NCAA tournament. The final came down to Ice Cream Cake vs Apple Pie. I just happened to have an Ice Cream Cake recipe, so I offered to make it for the competition ans judging party. Everyone loved it so I’m sharing the recipe here.
The only store bought products are the Oreo cookies and the Ice Cream. The rest is all made from scratch. It’s very easy to make but takes a bit of time since you have to freeze it a bit after each section. Also, the original recipe only had layers for the cookie crust, ice cream, fudge, and whipped cream. I added an additional cookie crust and ice cream layer to spruce it up a bit.
Ingredients: (items with *’s were subbed and made from scratch for a healthier dessert)
4 Tablespoons butter
16oz Oreo cookies (use a bit more if you want to make 2 layers)
1 Jar Hot Fudge Topping*
1/2 Gallon vanilla ice cream (use a bit more if you want to make 2 layers)
12oz Cool Whip*
1. If making the Hot Fudge from scratch, you need to start with that. It is veeeery yummy and much healthier than store bought fudge so I highly recommend it. Scroll down for the recipe. Continue to step 2 after the fudge is done or if you are using store bought fudge.
2. Remove the ice cream from the freezer and allow it to soften while preparing the Oreos
3. Crush the Oreos into tiny pieces that you can use as the crust of the cake. A food processor, blender, food chopper, or anything else will work fine. I used out VitaMix blender on speed 3-4 and did 10 cookies at a time.
4. Melt the butter and mix with the crushed Oreos
5. Set aside 3 Tablespoons of the mixture to use as the topping later.
6. Press a little more than half of the Oreo mixture into the bottom of a 9″ x 13″ pan. You can use something to press it firmly down to form a solid crust.
7. Put the pan into the freezer for 15 minutes.
8. Spread just over half of the ice cream evenly over the top of the cookies.
9. Put the pan back in the freezer for 15 minutes.
10. Place the remainder of the Oreo mixture (except the 3T you set aside) onto the top of the ice cream and press it down as firmly as you can.
11. Heat the hot fudge in the microwave and drizzle it generously over the Oreos.
12. Spread the rest of the ice cream over the cookie/fudge layer.
13. Put the pan back in the freezer for at least 15 minutes.
14. At this point you can begin making your homemade Whipped Cream. Scroll down for the recipe.
15. Heat the rest of the hot fudge and drizzle it generously over the top of the ice cream.
16. Pour the whipped cream on top of the fudge and spread it out like frosting.
17. Sprinkle the remaining Oreos over the top of the cake.
18. Freeze the cake for at least 4 hours before serving.
We found this recipe for homemade hot fudge here. It is very easy to make and I highly recommend you give it a try.
Yield: about 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed brown sugar (dark or light per your taste preference)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 oz quality bittersweet chocolate (not unsweetened), chopped & divided in half
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1. In a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Bring the mixture to a low boil stirring until the chocolate pieces are completely melted.
2. Reduce heat and cook at a low boil, stirring occasionally, for about four – five minutes. Remove the pan from the heat and add in butter, vanilla, and remaining chocolate and stirring until smooth. Allow the sauce to cool down before using.
Making whipped cream at home is so simple, and so much healthier than Cool Whip or the stuff you get in a can.
Whipping Cream – If you have half pint containers, use the remainder from making the hot fudge, plus one more container
Powdered Sugar – 1 Tablespoon
Vanilla Extract – 1 – 2 teaspoons
This recipe can be made with a KitchenAid mixer, Magic Bullet, blender, or a hand whisk. The KitchenAid mixer with the whisk attachment will give the best results. For best results, put the KitchenAid mixer bowl and whisk attachment in the freezer for a while so everything is nice and cold.
Put all ingredients in the mixer bowl with the whisk attachment and turn it on low so you don’t send powdered sugar everywhere. Once everything is beginning to mix, turn the mixer on the highest speed. Mix for a couple minutes or until it reaches the proper consistency. If it’s not sweet enough, add a bit more powdered sugar.