Ice Cream Cake
With layers of ice cream, crushed chocolate cookies and hot fudge, this Ice Cream Cake is the perfect cold treat for your next birthday celebration!
Servings 16 servings
Equipment
- Two 9-inch round cake pans
- Parchment paper
- 10- or 12-inch round serving plate
Ingredients
- 1 14.3 oz package chocolate sandwich cookies, crushed
- 6 tablespoons unsalted butter, melted
- 1 quart vanilla ice cream, softened
- 1 quart chocolate ice cream, softened
- 1 12.8 oz jar hot fudge topping, room temperature
- 2 8 oz tubs whipped topping
Instructions
Assembling the Cake
- Line two 9-inch round cake pans with parchment paper and set aside.
- Mix crushed cookies and melted butter together. Divide mixture between two prepared round pans and press into the bottom. Place in freezer for 15 minutes.
- Remove from freezer. Spoon softened vanilla ice cream into one pan and softened chocolate ice cream into the second pan. Return to freezer for 30 minutes.
- Remove from freezer. Remove chocolate ice cream layer from pan and remove parchment paper. Place on serving plate. Spread fudge topping evenly over chocolate ice cream. Remove vanilla ice cream layer from pan and remove parchment paper. Place on top of fudge layer. Return to freezer for 15 minutes.
- Remove from freezer. Spread whipped topping generously over top and sides of cake. Decorate as desired.
- Return to freezer for at least 60 minutes.
- To serve, allow cake to sit at room temperature for 10 minutes before cutting and serving.
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