Ice Cream Cake with Fudgy Crunchies + Desserts Cookbook Giveaway!

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    30 mins

  • Additional Time

    1 hr

  • Total Time

    1 hr 30 mins

  • Servings

    12 servings

  • Calories

    951 kcal

  • Course

    Dessert

  • Cuisine

    American

Ice Cream Cake with Fudgy Crunchies + Desserts Cookbook Giveaway!

This ice cream cake is easy, impressive, and a foolproof crowd pleaser. This is our kids' first choice for birthdays. The Oreo crust is heavenly. The chocolatey filling made of fudgy crunchies is reminiscent of DQ's famous ice cream cakes. Irresistible!

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Ingredients

Servings
  • 1 package Oreo cookies 15.5oz cream filling removed. Reserve 8 cookies for the crunch filling.
  • 7 TB salted butter melted
  • half gallon mint chip ice cream or other flavor
  • half gallon vanilla bean ice cream or other flavor
  • 1 cup easy homemade fudge sauce *see below
  • 2 cups easy homemade whipped cream for decorating and serving *see below
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Instructions

  1. Make fudge sauce (recipe below) and whipped cream (recipe below), and set aside in fridge.
  2. Coarsely break up 8 chocolate cookies (no cream filling) into bits for the crunch filling. Set aside.
  3. Process remainder of chocolate cookies into fine crumbs, using food processor (or enclose cookies in heavy duty freezer bags and crush finely with rolling pin.) Combine fine chocolate crumbs with melted butter. Mix well. Lightly grease bottom of a 9 inch springform pan, and press crumb mixture tightly and evenly into bottom of pan. Tip: Use bottom of a flat-bottom cup to do the pressing. Place pan in freezer.
  4. Meanwhile, allow mint chip ice cream to soften at room temp about 5-10 minutes. Spread approx. three-fourths of the entire tub of ice cream evenly over crumb crust (or use as much as you'd like.) Place pan in freezer.
  5. Mix 1 cup of lukewarm fudge sauce with the 8 coarsely broken cookie bits. Spread this filling evenly over first ice cream layer, leaving 1 cm space around edges.
  6. Freeze 30 minutes.
  7. Slightly soften vanilla bean ice cream, and spread about three-fourths of entire tub evenly over the fudge filling. Freeze until firm.
  8. Decorate with homemade whipped cream as desired. Keep frozen until ready to serve. Before serving, let sit at room temp approx. 5 minutes, and remove carefully from springform pan.

Nutrition Information

Show Details
Calories 951kcal (48%) Carbohydrates 121g (40%) Protein 14g (28%) Fat 48g (74%) Saturated Fat 27g (135%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.3g Cholesterol 136mg (45%) Sodium 499mg (21%) Potassium 762mg (22%) Fiber 4g (16%) Sugar 57g (114%) Vitamin A 1394IU (28%) Vitamin C 13mg (14%) Calcium 407mg (41%) Iron 5mg (28%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 951 kcal

% Daily Value*

Calories 951kcal 48%
Carbohydrates 121g 40%
Protein 14g 28%
Fat 48g 74%
Saturated Fat 27g 135%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 0.3g 15%
Cholesterol 136mg 45%
Sodium 499mg 21%
Potassium 762mg 16%
Fiber 4g 16%
Sugar 57g 114%
Vitamin A 1394IU 28%
Vitamin C 13mg 14%
Calcium 407mg 41%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

3 reviews
Excellent

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