Ice Cream Cake
Ingredients
The cake layers
-
¾
quart
vanilla ice cream
-
¾
quart
chocolate ice cream
-
1
cup
Oreo cookie chunks
The topping
-
1
cup
heavy whipping cream
-
1
tablespoon
sprinkles
Instructions
- Soften the vanilla ice cream at room temperature for 15 minutes.
- Line a 6-inch cake pan with parchment paper and spread the softened vanilla ice cream evenly in the pan.
- Freeze the vanilla ice cream for 30 minutes until firm.
- Crush the Oreo cookies and spread them evenly over the vanilla ice cream layer.
- Soften the chocolate ice cream for 15 minutes, then scoop and spread it over the Oreo layer.
- Freeze the cake for at least 2 hours until firm.
- Beat the heavy whipping cream until soft peaks form.
- Remove the cake from the mold and top it with whipped cream, allowing it to drizzle down the sides.
- Decorate with additional crushed Oreo cookies and sprinkles.
- Freeze the cake for 2 more hours or overnight before serving.
Nutrition Facts (estimated)
Servings
6
Calories
925
Total fat
43g
Total carbohydrates
124g
Total protein
12g
Sodium
618mg
Cholesterol
98mg
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