Easy Ice Cream Cake
Ingredients
The cake
-
2
quarts
vanilla ice cream
-
1
package
OREO cookies, coarsely crushed (about 3 cups)
-
2
cups
chocolate fudge sauce
-
1
quart
chocolate ice cream
The frosting
-
1
quart
heavy whipping cream
-
2
tablespoons
powdered sugar
-
1
teaspoon
vanilla extract
-
to taste
sprinkles (optional)
-
to taste
maraschino cherries (optional)
Instructions
- Line a rimmed baking sheet with parchment paper and set a cold springform pan ring on top.
- Beat the vanilla ice cream until fluffy, then spread it around the sides and bottom of the springform pan.
- Press the crushed OREO cookies into the vanilla ice cream layer.
- Heat the fudge sauce until pourable and pour it over the cookie crumbs, then freeze for at least 8 hours.
- Beat the chocolate ice cream until fluffy, then spread it on top of the fudge layer and freeze for at least 4 hours.
- To unmold the cake, flip it onto a plate and remove the springform pan.
- Whip together the heavy cream, powdered sugar, and vanilla until soft peaks form, then frost the cake.
- Decorate with sprinkles and cherries if desired, and freeze for best results before serving.
Nutrition Facts (estimated)
Servings
16
Calories
847
Total fat
50g
Total carbohydrates
91g
Total protein
11g
Sodium
424mg
Cholesterol
154mg
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