Ice Cream Cake with Fudgy Crunchies + Desserts Cookbook Giveaway!
User Reviews
5
2 reviews
Excellent
Ice Cream Cake with Fudgy Crunchies + Desserts Cookbook Giveaway!
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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
- 1 package Oreo cookies 15.5oz cream filling removed. Reserve 8 cookies for the crunch filling.
- 7 TB butter melted, salted
- 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 Whipped Cream see below, easy homemade, for decorating and serving
Instructions
- Make fudge sauce (recipe below) and whipped cream (recipe below), and set aside in fridge.
- Coarsely break up 8 chocolate cookies (no cream filling) into bits for the crunch filling. Set aside.
- 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.
- 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.
- 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.
- Freeze 30 minutes.
- Slightly soften vanilla bean ice cream, and spread about three-fourths of entire tub evenly over the fudge filling. Freeze until firm.
- 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
(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%)
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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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