Description
This chocolate ice cream cake is the ultimate no-bake dessert, featuring a crunchy Oreo crust, creamy chocolate ice cream, a rich fudge layer, and fluffy whipped cream topping. Perfect for birthdays, summer parties, or any chocolate lover’s dream, this frozen treat is easy to make and absolutely decadent!
Ingredients
For the Crust:
- 24 chocolate sandwich cookies (like Oreos), crushed
- ¼ cup unsalted butter, melted
For the Ice Cream Layer:
- 1 ½ quarts chocolate ice cream, softened
For the Fudge Layer:
- 1 cup chocolate fudge sauce, warmed slightly
- 1 cup crushed chocolate sandwich cookies (optional)
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Chocolate shavings or curls (for garnish)
Instructions
Prepare the Crust
- Grease a 9-inch springform pan.
- Mix crushed chocolate sandwich cookies with melted butter.
- Press the mixture firmly into the pan to create an even crust.
- Freeze for 10 minutes to set.
Add the Ice Cream Layer
- Spread softened chocolate ice cream over the crust.
- Freeze for 30 minutes until firm.
Add the Fudge Layer
- Spread warmed fudge sauce over the ice cream.
- Sprinkle with crushed cookies (if using).
- Freeze for 15-20 minutes until firm.
Make the Whipped Cream Topping
- In a bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream over the cake.
Garnish and Serve
- Sprinkle chocolate shavings or curls on top.
- Freeze for at least 2 hours or overnight.
- Let the cake sit at room temperature for 5-10 minutes before slicing. Enjoy!
Notes
- Customization: Swap chocolate ice cream for vanilla, mint chocolate chip, or cookies and cream.
- Extra Crunch: Add nuts or chocolate chips between layers.
- Peanut Butter Twist: Swirl peanut butter into the fudge layer for a nutty flavor.
- Storage: Keep covered in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Freezing Time: 3 hours (or overnight)
- Category: Dessert
- Method: No-Bake, Freezer
- Cuisine: American
