The classic Ice Cream Cake is basically a celebration in itself. Perfect for a birthday or any party, really. People just can’t be unhappy when there is an Ice Cream Cake, these are facts.
I love this classic ice cream cake that is easy to make and easy to make with your own favorites too.
The best part of an Ice Cream Cake is that you can make the layers any of your favorite ice cream toppings and flavors. For this one, I went with some of my favorites. Starts with an Oreo crust, Hiland Dairy Chocolate Ice Cream and Turtle Sundae then a layer of hot fudge, homemade whipped cream and sprinkles. Can’t forget the sprinkles.
Check out the details and video below and let me know what ice cream flavors you would pick.
Be sure to check out these other ice cream favorites!
– Brownie Ice Cream Cake
Classic Ice Cream Cake with layers of ice cream, hot fudge, whipped cream, and sprinkles, of course.
1 package Oreos (36 cookies)
1/2 cup butter (1 stick), melted
Chocolate Ice Cream, 1 quart
Another 1 quart of another flavor ice cream
Hot fudge, about 1 cup
Homemade Whipped Cream:
1 cup Hiland Dairy Heavy Cream
2 Tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
1. Crush up the Oreos (use the whole cookie) using a food processor or put them in a ziploc bag and crush with a ladle or other kitchen utensil. Mix the crushed oreos with the melted butter and stir together.
2. Place the Oreo mixture into the bottom of a 9×13 baking dish. Use a spoon or spatula to press down mixture. Place in the freezer for 15 minutes. While the crust is freezing, place the chocolate ice cream on the counter to soften.
3. Take the baking dish out of the freezer and scoop the softened chocolate ice cream on top of the Oreo crust. Smooth out to make an even layer of the ice cream. Place back in the freezer for another 15 minutes. Take out the second flavor of ice cream and set on the counter to soften.
4. Take the cake out of the freezer and then scoop the next ice cream flavor on top of the chocolate ice cream and spread out into an even layer. Place back in the freezer for 15 minutes.
5. Take the cake out and pour the hot fudge over the ice cream layer and spread out evenly. If needed, you can microwave the hot fudge to make it easier to spread out. Back into the freezer for another 15 minutes.
6. While the cake freezes, make the whipped cream. In a medium bowl, add the heavy cream, powdered sugar and vanilla. Use a handheld mixer to mix together for a few minutes until stiff peaks form.
7. Remove the cake and spread the whipped cream over the hot fudge layer. Add sprinkles over the whipped cream then place back in the freezer until ready to serve.