With just a couple of ingredients, you can have a delicious ice cream cake that tastes even better than the original!
Keyword Ice Cream Cake
Prep Time 15minutes
Freezer Time 2hours
Total Time 2hours15minutes
11.5 quartchocolate ice cream, softened
11.5 quart vanilla ice cream, softened
215 ounce jarfudge sauce
114.3 ounce packOreos, crushed slightly
sprinkles and decorationsoptional
Grease a 9 inch springform pan with cooking spray. If the pan leaks, wrap the outside bottom of the pan with foil to prevent leaks. Line the inside sides of the pan with parchment so that the paper sticks out 3-4 inches above the height of the pan. Spread the softened chocolate ice cream on the bottom of the pan and freeze for at least 5 minutes.
Microwave the fudge sauce until it is pourable. Pour one jar of fudge sauce over the chocolate ice cream. Sprinkle on the crushed Oreos and then pour the other jar of fudge sauce over the Oreos. Freeze for at least 30 minutes.
Spread the vanilla ice cream over the fudge layer and freeze for at least 2 hours. Remove from freezer and let sit at room temperature for 5 minutes before removing the springform. Put back in freezer.
Prepare the whipped cream: beat the whipped cream, sugar, and vanilla in a chilled bowl until stiff peaks form. Spread a thin layer on the cake and refreeze for 15 minutes. Apply a second thicker layer over the cake. If decorating, apply the sprinkles and other decorations now and freeze to harden.
Remove from freezer about 10 minutes before serving. Enjoy!
This easy Ice Cream Cake can be made up to three days in advance. Remove from freezer about 5 minutes before cutting to allow the cake to soften.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com