5 Layer Ice Cream Cake

By srumbel

There are 5 layers in this ice cream beauty:

Oreo cookie crust
Chocolate ice cream
Peanut butter cup ice cream
Hot fudge
Whipped cream + sprinkles on top

You can use any flavors of ice cream you want. Chocolate and peanut butter is a must in this household, but I feel like chocolate and cookies ‘n’ cream would be outrageously good. Or even vanilla and strawberry for a neapolitan vibe.
from sallysbakingaddiction.com

Ingredients

• 36 36 36 Oreos (1 standard package)
• 1/2 1/2 1/2 cup (115g) unsalted butter, melted
• 1 1 1 quart chocolate ice cream, softened
• 1 1 1 quart your choice flavor ice cream, softened (I used peanut butter cup)
• 1 1 1/2 and 1/2 cups (420g) hot fudge (store-bought or yummy homemade)
• Whipped Cream
• 1 1 1 cup (240ml) heavy cream
• 2 2 2 Tablespoons (15g) confectioners' sugar
• 1/2 1/2 1/2 teaspoon pure vanilla extract
• sprinkles
• Ice Cream Cake Tips
• to to ice cream and stir it around in a bowl to smooth it out before layering in. Stirring the ice cream to create a smooth uniform texture makes layering so much easier!
• 15 the cake for 15 minutes in between adding each layer. This prevents the blob.
• to sure you have at least an hour to prepare the cake. See #2.
• Use a little less butter in the Oreo crust. More butter made the frozen crust way too firm and cutting was quite difficult.
• Let the cake sit in the freezer for a lifetime. Or at least overnight.
• Run a sharp knife under hot water when slicing; this helps create a clean cut.

Preparation

Step 1

Make the crust: In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into a 9x13 pan. (No need to grease the pan prior.) Make sure it is very tightly packed-- I use the back of a spatula to firmly press it in. Freeze for 15 minutes.

During that time, place the softened chocolate ice cream in a bowl and give it a good stir to rid any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen crust. Freeze for 15 minutes.

During that time, place the 2nd ice cream flavor into a bowl and stir it until it is smooth and very soft. Carefully spread on top of the chocolate ice cream. Freeze for 15 minutes.

Make sure the hot fudge is spreadable consistency. You may have to slightly heat it if using store-bought. Spread it on top of the ice cream as best you can. Because it is not as cold as the ice cream layer, the two will slightly mesh together as you spread. That's ok. Freeze for 15 minutes.

Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes. Spread on top of hot fudge layer, then top with sprinkles. Cover with aluminum foil and freeze for at least 12 hours before serving (and up to a few days!).

Use a very sharp knife to cut, making sure you are cutting into the crust. Keep leftovers in the freezer.

Recipe Notes:

1 quart of ice cream is 2/3 of a standard 1.5 quart container. So you'll use a little more than half of the container for each ice cream layer.

Yield: 12 servings