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Chocolate Ice Cream Cake with Fudge and Oreo Decorations Recipe

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4.2 from 55 reviews

  • Author: Ava
  • Total Time: 4 hours 10 minutes
  • Yield: 10 servings

Description

This indulgent Ice Cream Cake combines layers of rich chocolate cake, creamy ice cream, hot fudge, and crunchy Oreos, topped with freshly whipped cream for a delightful dessert. Perfect for summer gatherings or special occasions, this cake is assembled with frozen ice cream and a homemade or boxed chocolate cake layer, then decorated with fudge drips and cookie crumbles for a stunning presentation and delicious flavor.

Ingredients

Ice Cream Layer

  • 1½ quarts ice cream (slightly softened)

Cake Layer

  • 1 8″ chocolate cake layer (homemade or box mix)

Toppings and Garnishes

  • 14 Oreos, chopped
  • 1 cup hot fudge sauce (room temperature)
  • 1 pint heavy whipping cream (cold)
  • 3 tbsp powdered sugar
  • 2 tsp vanilla extract

Instructions

  1. Prepare the Ice Cream Layer: Line an 8-inch cake pan with plastic wrap. Use an ice cream scoop to transfer all the slightly softened ice cream into the lined pan. Cover with another layer of plastic wrap, press down evenly to create a flat surface, then freeze until very hard, at least several hours.
  2. Prepare the Cake Layer: Bake an 8-inch chocolate cake layer using your favorite recipe or a box mix. Allow to cool completely, then keep ready for assembly.
  3. Assemble Base Layers: Place the cooled chocolate cake layer onto a serving plate or cake board. Spread the room temperature hot fudge sauce evenly over the cake top, then sprinkle chopped Oreos evenly over the fudge. Remove the hardened ice cream layer from the freezer and carefully place it on top of the Oreo-coated cake. Cover the assembled base tightly with plastic wrap and freeze while preparing the whipped cream.
  4. Make the Whipped Cream: In a chilled mixing bowl fitted with a whisk attachment, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, gradually increasing to high. Whip until very soft peaks form. Continue whisking by hand if needed until peaks firm up but take care not to overwhip to prevent curdling.
  5. Decorate the Cake: Remove the cake from the freezer and spread the whipped cream smoothly over the top and sides. Transfer any remaining whipped cream to a piping bag fitted with a large closed star tip. Using warm fudge or prepared ganache (2 parts chocolate to 1 part cream), pipe chocolate drips along the cake’s edge. Then pipe a scalloped whipped cream border on the top edge.
  6. Final Touches and Serving: Press crumbled Oreos around the bottom edge of the cake for decoration. Return the cake to the freezer until ready to serve. Before serving, allow the cake to sit at room temperature for about 15 minutes for easier slicing.

Notes

  • Use softened ice cream when layering to make spreading easier, but ensure it refreezes solidly before assembling.
  • Homemade chocolate cake or boxed mix both work well; make sure the cake layer is completely cool before assembly.
  • If you don’t have hot fudge sauce, you can use a simple ganache by warming equal parts heavy cream and chocolate together.
  • Whipped cream should be cold for best results, and avoid overwhipping to prevent it turning into butter.
  • The cake can be stored in the freezer for several days but allow it to thaw slightly before serving for easy slicing.
  • Plastic wrap helps with easy removal of the ice cream layer and sturdy assembly.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chocolate-ice-cream-cake-with-fudge-and-oreo-decorations-recipe/