Cookies-and-Cream Ice Cream Cake Recipe at Epicurious.com

By YogiRenee

Ingredients

• 1 16oz pound cake, thawed if frozen
• 6 cups ice cream (from 1/2 gallon), slightly softened
• 1 16oz jar purchased hot fudge sauce
• 1 12oz package semisweet chocolate chips
• 1/4 cup water
• 10 Oreo cookies, coarsely chopped
• 1 cup chilled whipping cream
• 3 tablespoons sugar
• Birthday candles

Details

Servings 12
Adapted from epicurious.com

Preparation

Step 1

Makes 12 servings

Cut cake into 1/3-inch-thick slices. Halve each slice diagonally, forming triangles. Cover bottom of 9-inch-diameter springform pan with cake by arranging some triangles, points facing in, around edge of pan. Fill in center with more triangles; then cut additional pieces to fill in any spaces. Spread half of ice cream over cake. Freeze until firm, about 1 hour.

Stir fudge sauce, chocolate chips and 1/4 cup water in heavy medium saucepan over medium-low heat until melted and smooth. Cool to just barely lukewarm. Spread half of fudge sauce over ice cream. Sprinkle with cookies. Top with enough remaining cake slices to cover. Spread remaining ice cream over. Freeze 1 hour.

Stir remaining fudge sauce over medium-low heat until barely lukewarm. Pour sauce over ice cream, spreading to edge. Freeze at least 6 hours or overnight.

Beat cream and sugar in medium bowl to peaks. Run knife around pan sides to loosen cake. Release pan sides. Spread whipped cream around sides (not top) of cake. (Can be made 1 day ahead. Freeze.) Arrange candies and candles atop.