Description
Create a professional bakery-style ice cream cake at home with this simple and indulgent recipe. Featuring a rich chocolate cake base, layers of creamy cookie-filled ice cream, velvet fudge, and a light whipped cream topping, this dessert is perfect for any celebration. It is easy to assemble, freezer-friendly, and infinitely customizable for any occasion.
Ingredients
1 layer 8-inch chocolate cake
1.5 quarts cookie ice cream, slightly softened
1 cup chocolate fudge sauce
12 Oreos, crushed
2 cups heavy whipping cream, chilled
1/4 cup confectioner’s sugar
1.5 tsp pure vanilla extract
Instructions
Line an 8-inch cake pan with plastic wrap and spread softened ice cream into an even layer, freeze for 2 hours until solid.
Bake or prepare the 8-inch chocolate cake layer and allow it to cool completely.
Place the cooled cake on a serving plate.
Spread the chocolate fudge sauce over the cake layer, leaving a half-inch border from the edge.
Sprinkle the crushed Oreos uniformly over the fudge.
Remove the ice cream layer from the pan and carefully place it on top of the cookie-covered cake.
Return to the freezer while preparing the whipped cream.
Beat the chilled heavy cream, confectioner’s sugar, and vanilla extract until soft peaks form.
Frost the exterior of the cake with the whipped cream and return to the freezer until ready to serve.
Notes
Ensure the cake is completely cool before assembling to prevent the ice cream from melting prematurely. You can prepare this cake up to 3 days in advance and keep it stored in the freezer covered tightly with plastic wrap. Feel free to swap the cookie ice cream for any flavor you enjoy like mint chip or strawberry.
- Prep Time: 20
- Cook Time: 20
- Category: Desserts & Sweets
- Method: Baking and Assembly
- Cuisine: American