No-Bake Oreo Ice Cream Cake with Homemade Fudge Sauce
Description
Dive into this ultra-satisfying, easy-to-make ice cream cake layered with chocolate and vanilla ice cream, crushed biscuits, and swirls of rich hot fudge sauce. A perfect treat for any occasion! 😋
Ingredients
For the Ice Cream Cake:
- 1 liter chocolate ice cream
- 1 liter vanilla ice cream
- 140 g Oreo or Kalo biscuits crushed
For the Hot Fudge Sauce:
- 1 tin condensed milk 390g
- ½ cup dark chocolate chips
- ¼ cup cocoa powder
- 75 g salted butter
- Pinch of salt
Instructions
Prepare the Cake Tin:
- Line a 7-inch round cake tin with a removable bottom with parchment paper to prevent sticking.
Assemble the Cake:
- Layer 1: Spoon in the chocolate ice cream and smooth it into an even layer.
- Topping: Sprinkle half of the crushed biscuits over the chocolate ice cream, then drizzle with swirls of the hot fudge sauce.
- Freeze the cake for 2-3 hours until firm.
Add the Vanilla Ice Cream:
- Layer 2: Once the chocolate layer is firm, spread the vanilla ice cream on top, smoothing it evenly.
- Topping: Cover with the remaining crushed biscuits and another drizzle of hot fudge sauce.
- Freeze overnight to set completely.
Serve:
- Before serving, remove the cake from the freezer and let it sit for a few minutes to soften slightly.
- Slice and enjoy this delicious ice cream cake!
To Make the Chocolate Fudge Sauce:
- In a medium heavy-bottomed pan over low heat, combine 390g condensed milk, 1/2 cup dark chocolate chips, 1/4 cup cocoa powder, 75g salted butter, and a pinch of salt.
- Stir continuously until all ingredients have melted and the sauce is smooth. Do not let the fudge boil, or it will become grainy.
- Allow the fudge sauce to cool before drizzling over the ice cream cake.
Notes
- For extra crunch, add some chopped nuts or crushed candies between the layers.
- Customize the flavors by using different types of ice cream like strawberry or mint chocolate chip.