Oreo Fudge Ice Cream Cake Recipe
The Oreo Fudge Ice Cream Cake is a decadent and easy-to-make dessert that combines layers of creamy chocolate and vanilla ice cream with a crunchy Oreo cookie base, all topped with a rich homemade fudge sauce. Perfect for any occasion, this cake is guaranteed to satisfy your sweet tooth and impress your guests!
Ingredients
Ice Cream Cake:
- 1 liter chocolate ice cream
- 1 liter vanilla ice cream
- 140 g Oreo or Kalo biscuits crushed
Hot Fudge Sauce:
- 1 tin condensed milk 390 g
- ½ cup dark chocolate chips
- ¼ cup cocoa powder
- 75 g salted butter
- Pinch of salt
Instructions
- Line a 7-inch round cake tin with a removable bottom or a loaf pan with parchment paper.
- Spread the chocolate ice cream evenly in the prepared tin. Smooth the top with a spatula.
- Sprinkle the crushed Oreos over the chocolate ice cream layer, and top with swirls of the chocolate fudge sauce.
- Place the ice cream cake in the freezer for 2-3 hours to set.
- Once set, spread the vanilla ice cream evenly on top of the chocolate ice cream layer. Smooth over with a spatula.
- Freeze the cake overnight to allow it to firm up completely.
- Once fully frozen, turn the cake over onto a serving plate. Drizzle with extra chocolate fudge sauce and sprinkle with additional crushed cookies.
- Keep the cake in the freezer until you're ready to serve. Slice and enjoy!
To Make the Chocolate Fudge Sauce:
- Prepare the Fudge Sauce: In a medium heavy-bottomed pan over low heat, combine the condensed milk, dark chocolate chips, cocoa powder, butter, and a pinch of salt. Stir continuously until all the ingredients are melted and well combined.
- Cool the Sauce: Do not allow the fudge to boil to avoid graininess. Once melted, remove from heat and let it cool before using.
Notes
- You can use any brand of chocolate or vanilla ice cream you prefer.
- The fudge sauce can be made ahead and stored in the fridge for up to a week.