Description

Indulge in a creamy ice cream cake with layers of rich chocolate cake, crunchy Oreo pieces, and a velvety hot fudge center. Topped with fluffy whipped cream and your choice of colorful sprinkles or cherries, this nostalgic dessert transforms any occasion into a celebration. Create your own version of a Dairy Queen-style ice cream cake with ease and flair.

Ingredients

Scale

1½ quarts ice cream (slightly softened)
1 8-inch chocolate cake layer
14 oreo cookies (roughly chopped (160g))
1 cup hot fudge sauce (room temperature (290g))
2 cups heavy whipping cream (480ml)
3 tablespoons powdered sugar
2 teaspoons vanilla extract
Optional decorations: ½ cup hot fudge to drip, 1 cup crushed cookies, sprinkles, cherries, etc.

Instructions

Begin by completely lining an 8-inch cake pan with plastic wrap. Chill the pan in the freezer for 15 minutes. While it cools, allow your ice cream cartons to sit on the counter for 15 minutes to soften slightly.
Utilize an ice cream scoop to fill the lined cake pan with all the ice cream. Cover it with another layer of plastic wrap and press down to create an even layer. Place the pan back in the freezer until the ice cream is very firm, which should take at least 2 hours. (You can prepare this step several days ahead if needed, and it’s also a good time to bake and cool your cake layer.)
After the ice cream layer has hardened, position the cake layer on a serving plate or a cardboard round. Spread the fudge sauce over the top, then sprinkle the chopped cookies evenly on top.
Take the ice cream layer out of the freezer. Remove and discard the top layer of plastic wrap. Use the excess plastic wrap to lift the ice cream layer out of the pan. Place it top-side down onto the cookies and fudge on the chocolate cake. Firmly press the plastic wrap around the sides of the cake, then return it to the freezer for at least 1 hour. (If you wish, you can keep this in the freezer for several days. Just wrap it tightly with more plastic wrap or foil.)
In a large bowl with an electric mixer or using a stand mixer fitted with a whisk attachment, combine the cold whipping cream, sugar, and vanilla. Start mixing on low speed, gradually increasing to high, and continue until very soft peaks form, which should take about 3 minutes. Finish whisking by hand until the peaks are firm, being careful not to over-whip as it may curdle.
Set aside 1 cup of the whipped cream in a piping bag fitted with a large closed star tip (Ateco 846) and refrigerate it.
Remove the cake from the freezer and cover it with the remaining whipped cream, smoothing it over the top and sides. Press crumbled cookies onto the bottom edge. If you want to add a fudge drip, freeze the cake for 1 hour before doing so.
To create a chocolate drip around the edge of the cake, warm some additional fudge and place it in a piping bag. Pipe it around the top edge of the cake, allowing some to drip down the sides. Using the reserved whipped cream, pipe a decorative scalloped pattern along the top edge. Add sprinkles or cherries on top if desired.
You can serve the cake right away or keep it in the freezer until you’re ready to slice. If storing for more than a few hours, let it freeze for about an hour to set the decorations, then cover it with plastic wrap. Before serving, take the cake out of the freezer and let it sit on the counter for about 15 minutes to make slicing easier.

Notes

TECHNIQUE TIP: Use an offset spatula and bench scraper for smoothing whipped cream. Allow cake to set in the freezer before adding heavy decorations.

STORAGE: Keep the ice cream cake in the freezer until serving time to maintain its shape and texture. Store leftovers in an airtight container.

SUBSTITUTION: Swap out Oreo cookies for any preferred cookie variety, or use caramel sauce instead of hot fudge for a different flavor.

Prep Time: 4 hours
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Calories: 839 kcal
Sugar: 67 g
Sodium: 671 mg
Fat: 46 g
Saturated Fat: 24 g
Unsaturated Fat: 19 g
Trans Fat: 1 g
Carbohydrates: 100 g
Fiber: 3 g
Protein: 11 g
Cholesterol: 128 mg