A rich, layered ice cream cake with chocolate and vanilla ice cream, crunchy cookie crumbs, and a smooth hot fudge center, finished with fluffy whipped cream frosting.
Author:Emily
Prep Time:30 minutes
Cook Time:8 minutes
Total Time:8 hours 30 minutes
Yield:12 servings
Category:Dessert
Method:Freezing
Cuisine:American
Diet:Vegetarian
Ingredients
20 chocolate sandwich cookies (crushed, filling included)
4 tablespoons salted sweet cream butter, melted
1 quart chocolate ice cream
1 quart vanilla ice cream
11.75 ounces hot fudge topping
2 cups cold heavy cream
1 1/4 cups powdered sugar
1 1/2 teaspoons clear vanilla flavoring
Colorful sprinkles
Instructions
Line a 9-inch springform pan with plastic wrap and set aside.
Preheat oven to 350°F and line a 10×15-inch baking sheet with parchment paper.
In a bowl, mix crushed cookies with melted butter until combined.
Spread crumbs evenly on the baking sheet and bake for 7–8 minutes. Cool completely.
Soften chocolate ice cream for 15–20 minutes, then spread evenly into the springform pan. Freeze for 30–60 minutes.
Warm hot fudge in the microwave for about 20 seconds, stir, then spread over chocolate ice cream layer.
Sprinkle cooled cookie crumbs evenly over fudge. Freeze for 1 hour.
Soften vanilla ice cream for 15–20 minutes, then spread over cookie layer. Freeze for 4–6 hours or overnight.
Chill mixing bowl, then whip heavy cream, powdered sugar, and vanilla flavoring until stiff peaks form.
Reserve 1 cup of whipped cream in a piping bag with a star tip.
Remove cake from pan, peel off plastic wrap, and place on serving plate.
Quickly frost cake with remaining whipped cream.
Pipe decorative border with reserved cream and top with sprinkles.
Freeze until ready to serve.
Notes
Work quickly when assembling and frosting to prevent melting.
Store covered in the freezer for up to 5 days.
You can substitute homemade whipped cream with store-bought if needed.