Easy Homemade Ice Cream Cake
Layer cookies, ice cream, fudge, and whipped topping to create a customized ice cream cake your guests will love.
- 28 oreo cookies
- 3 pints hard ice cream, a little less than 1/2 a gallon
- 1 1/4 cup hot fudge ice cream topping
- 8 oz frozen whipped topping
Place the ice cream on a countertop at room temperature to soften (approx 20 minutes).
Put 24 of the oreo cookies into a sealable ziplock bag and use a rolling pin or the smooth side of a meat tenderizer to crush them into small pieces.
Place an even layer of oreos into the bottom of an 8x8 freezer friendly baking dish.
Using a spatula, carefully spread the softened ice cream over the top of the cookies.
Place the dish into the freezer for approx 30 minutes or until ice cream is hardened.
Gently spread the fudge over the top of the ice cream and return to the freezer for approx 30 minutes. While waiting for the fudge to harden, remove the whipped topping from the freezer and allow to thaw at room temperature.
Spread thawed topping onto fudge layer and return to the freezer. When ready to serve, roughly chop 4 remaining oreos and sprinkle over the top of the cake.
Calories 515kcal (26%)Carbohydrates 72g (24%)Protein 8g (16%)Fat 22g (34%)Saturated Fat 12g (75%)Cholesterol 55mg (18%)Sodium 347mg (15%)Potassium 406mg (12%)Fiber 3g (13%)Sugar 51g (57%)Vitamin A 531IU (11%)Vitamin C 1mg (1%)Calcium 194mg (19%)Iron 3mg (17%)