Ingredients
Ice Cream Layer
- 1½ quarts ice cream (slightly softened)
Cake Layer
- 1 8-inch chocolate cake layer (homemade or box mix)
Filling & Toppings
- 14 Oreos, chopped
- 1 cup hot fudge sauce (room temperature)
Whipped Cream
- 1 pint heavy whipping cream
- 3 tbsp powdered sugar
- 2 tsp vanilla extract
Instructions
- Prepare 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 pan. Cover with another layer of plastic wrap, press down into a flat, even layer, and freeze until very firm.
- Prepare Cake Layer: Bake an 8-inch chocolate cake layer using your favorite recipe or a box mix. Allow it to cool completely.
- Assemble Base Layers: Place the cooled cake on a serving plate or cardboard cake round. Spread the room temperature hot fudge sauce evenly over the cake surface, then sprinkle the chopped Oreos on top. Remove the hardened ice cream layer from the freezer and carefully place it on top of the Oreo-topped cake. Cover with plastic wrap and return to freezer.
- Make Whipped Cream: In a cold bowl fitted with a whisk or using an electric mixer with a whisk attachment, combine the cold heavy cream, powdered sugar, and vanilla extract. Start mixing on low speed, gradually increasing to high until very soft peaks form. Whisk by hand if needed to firm up peaks, being careful not to over-whip to avoid curdling.
- Decorate the Cake: Remove the cake from the freezer and spread the whipped cream evenly over the top and sides, smoothing with a spatula. Transfer remaining whipped cream to a piping bag fitted with a large closed star tip. Using warm fudge or a simple ganache (2 parts chocolate to 1 part cream), pipe chocolate drips around the top edge, then pipe a scalloped whipped cream border along the top edge.
- Final Touches and Serving: Press additional crumbled Oreos onto the bottom edge of the cake. Return the cake to the freezer until ready to serve. Before slicing, let it sit at room temperature for about 15 minutes for easier cutting.
Notes
- Use slightly softened ice cream for easier spreading and layering.
- You can make your own chocolate cake or use a box mix to save time.
- Ensure cake is fully cooled before assembling to prevent melting the ice cream.
- Whip cream just until soft peaks form to avoid curdling.
- Let cake sit out for 15 minutes before slicing for cleaner cuts.
- Store the cake in the freezer to maintain firmness until serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
