Homemade Ice Cream Cake
User Reviews
4.5
Homemade Ice Cream Cake
Description
This ice cream cake assembles softened vanilla and chocolate ice cream layers pressed into lined cake pans and frozen solid. Hot fudge sauce and crushed Oreo cookie pieces are layered between the ice creams, adding chocolate depth and crunchy texture. The layers are then topped with whipped cream sweetened with sugar and flavored with vanilla extract.
The process involves softening ice cream slightly for shaping, freezing the layers for 8-12 hours to harden, and whipping cream into stiff peaks for topping. The cake is typically assembled on a chilled serving platter to prevent melting and help maintain structure when slicing.
The finished cake is frozen until firm and can be decorated with rainbow sprinkles or other decorations as desired. It offers a combination of creamy ice cream, fudge richness, and Oreo crunch, making it a visually appealing and indulgent dessert.
Ingredients
- 1.5 quart vanilla ice cream container
- 1.5 quart chocolate ice cream container
- 3/4 cup hot fudge sauce
- 12 Oreo cookies crushed, thins
- 1 1/2 cups heavy whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- Rainbow sprinkles or other decorations as desired.
Instructions
- Remove ice cream from the freezer and defrost about 15 minutes.
- While ice cream is softening, line two 8-inch cake pans well with plastic wrap, leaving several inches of overhang.
- Spoon soft ice cream into each prepared pan, pressing down to remove air bubbles as you go. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.
- 1 hour before assembling cake, place serving platter into freezer. (Make sure your platter can freeze!)
- Place heavy cream, sugar and vanilla into a large bowl and whip until stiff peaks form. Refrigerate.
- To assemble cake: remove ice cream layers and serving platter from freezer. Unwrap the tops of the ice cream layers and using the excess plastic wrap, remove layers from pans. Place chocolate layer on the bottom. Smooth an even layer of hot fudge over the chocolate layer, leaving a 1/2 inch border. Sprinkle crushed OREO thins over hot fudge and press down gently. Add vanilla layer overtop. Spread whipped cream overtop of the entire cake, add sprinkles as desired and freeze until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 742 kcal
% Daily Value*
| Calories | 742kcal | 37% |
| Carbohydrates | 86g | 29% |
| Protein | 10g | 20% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 133mg | 44% |
| Sodium | 316mg | 13% |
| Potassium | 632mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 70g | 140% |
| Vitamin A | 1425IU | 29% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 312mg | 31% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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