Description
This Hot Fudge Ice Cream Cake is a decadent and rich dessert featuring layers of crunchy Oreo cookie crust, creamy vanilla ice cream, and warm, gooey hot fudge. Easy to assemble with no baking required, itโs perfect for parties and guaranteed to impress with its perfect balance of cold and warm textures.
Ingredients
Scale
Crust
- 24 Oreo cookies (or chocolate sandwich cookies)
- 4 tbsp melted butter
Layers
- 1.5 quarts vanilla ice cream (slightly softened)
- 1 to 1ยฝ cups hot fudge sauce (store-bought or homemade)
- 1ยฝ cups crushed chocolate cookies or chocolate crunchies
Topping
- Whipped cream or whipped topping
- Chocolate shavings or mini chocolate chips
- Optional: chopped nuts, caramel drizzle, sprinkles
Instructions
- Make the crust: Crush the Oreo cookies finely and mix them with melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Freeze for 10 minutes to set the crust.
- Add first ice cream layer: Spread half of the slightly softened vanilla ice cream evenly over the chilled crust. Place back in the freezer for 15 minutes to firm up this layer.
- Hot fudge layer: Warm the hot fudge sauce until it is pourable but not too hot. Spread the warm fudge evenly over the ice cream layer. Sprinkle crushed chocolate cookies or crunchies on top for extra texture. Freeze again for 10 minutes.
- Final ice cream layer: Evenly spread the remaining softened ice cream over the fudge layer. Smooth the surface evenly. Freeze the cake for at least 4 hours or ideally overnight until completely firm.
- Decorate & serve: Just before serving, top the cake with whipped cream or whipped topping, chocolate shavings, and any optional extras like chopped nuts, caramel drizzle, or sprinkles. Let the cake sit at room temperature for 5 minutes for easier slicing. Slice and enjoy!
Notes
- Flavor swaps: Substitute vanilla ice cream with chocolate, cookies & cream, or peanut butter flavors.
- Add extra crunch by mixing in chopped peanuts or toffee bits with the cookie crumble layer.
- For clean slices, dip your knife in hot water and wipe it between cuts to prevent sticking.
- This cake can be made ahead and frozen up to 1 week if covered tightly to maintain freshness.
