Recipe: Homemade Ice Cream Cake

Ingredients

Allow the ice cream to soften for 2 hours.
Line two 8-inch cake pans with parchment paper.
Pour chocolate ice cream into one pan and cookies and cream into the other.
Freeze the ice cream layers for at least 4 hours.
Make the Oreo crumble by pulsing Oreos and melted butter in a food processor until crumbly.
Heat coconut milk in a saucepan until bubbling, then stir in chocolate chips until melted and set aside to cool.
After freezing, remove the chocolate layer and pour ⅓ of the cooled fudge on top, leaving space at the edges.
Add half of the crumbled Oreos on top of the fudge and pack it down.
Freeze for another 2 hours and let the Cool Whip defrost.
Remove both cakes from the pans and stack them with the chocolate layer on the bottom.
Ice the entire cake with Cool Whip and freeze for at least 4 hours.
Decorate with remaining fudge, whipped cream, and sprinkles.

Servings

14 slices

Calories

350

Total fat

20g

Total carbohydrates

40g

Total protein

Sodium

200mg

Cholesterol

15mg