Description
A no-bake showstopper layered with a crunchy Oreo crust, rich hot fudge, two layers of your favorite ice cream flavors, and a fluffy homemade whipped cream topping.
Ingredients
Cake:
- 10 Oreo cookies (110g)
- 2 tablespoons (28g) unsalted butter, melted
- 1.5 quarts (1.42L) chocolate ice cream, softened (or flavor of choice)
- 1 cup (227g) homemade or store-bought hot fudge, divided
- 1.5 quarts (1.42L) strawberry ice cream, softened (or flavor of choice)
Topping:
- 2 cups (480ml) heavy cream, cold
- 1/3 cup (40g) confectioners’ sugar
- 1.5 tsp pure vanilla extract
- Sprinkles, optional for garnish
Instructions
- Pulse the Oreo cookies in a food processor until finely crushed, then stir in the melted butter until evenly combined.
- Press the Oreo mixture firmly into the bottom of a springform pan to form an even crust. Freeze for 10 minutes.
- Spread the softened chocolate ice cream evenly over the crust, then return to the freezer for 30 minutes until firm.
- Spread half the hot fudge evenly over the chocolate ice cream layer, then freeze for another 15-20 minutes.
- Spread the softened strawberry ice cream evenly over the fudge layer, smoothing the top.
- Freeze the cake for at least 4 hours, or until completely firm.
- In a chilled bowl, whip the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
- Remove the cake from the springform pan and spread or pipe the whipped cream over the top.
- Drizzle with the remaining hot fudge and add sprinkles, if desired, before slicing and serving.
Notes
- Soften the ice cream just enough to spread easily without fully melting, for the cleanest layers.
- Freeze between each layer to keep the layers distinct when sliced.
- Prep Time: 30 minutes
- freezing time: 4 hours
- Cook Time: 0 minutes