Ice Cream Cake with Fudgy Crunchies + Desserts Cookbook Giveaway!
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!
Prep Time: 30 minutesmins
Freeze: 1 hourhr
Total Time: 1 hourhr30 minutesmins
Servings: 12servings
Ingredients
1packageOreo cookies, 15.5oz cream filling removed. Reserve 8 cookies for the crunch filling.
half gallonvanilla bean ice cream, or other flavor
1cupeasy homemade fudge sauce, *see below
2cupseasy homemade whipped cream for decorating and serving, *see below
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.