Oreo And Fudge Ice Cream Cake Recipes

OREO ICE CREAM CAKE

Steps:

• Line a 9" Springform pan with parchment paper (pinch it in between the bottom and the outer ring for easy removal).
• Place Oreos and melted butter in a food processor and process until smooth -- it will start to clump together.
• Press into the bottom and about 1/2" up the sides of the Springform pan.
• Stir together Oreo ice cream and chocolate sauce. Spread over crust and freeze for 1-2 hours until set.
• Stir together crushed Oreo cookies and fudge sauce.
• Drop by teaspoonfuls over firm chocolate ice cream layer.
• Spread softened ice cream over top of chocolate crumbles and smooth the top.
• Freeze at least 6 hours or overnight before garnishing and serving.
• Garnish with sweetened whipped cream or whipped topping, chocolate sauce and Oreos as desired.
• Slice and serve.
• Store leftovers in the freezer up to 3 months.

COPYCAT DAIRY QUEEN ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
• 2. Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
• 3. Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
• 4. Line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces.
• 5. About 20 minutes before you need it, set the chocolate ice cream out to soften. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.
• 6. To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
• 7. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, the whisk until smooth.
• 8. Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 minutes.
• 9. Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
• 10. About 20 minutes before you need it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the top of the cake, then freeze until firm, 2-3 hours.
• 11. Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
• 12. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
• 13. Frost the cake with the whipped cream and decorate as desired. I used Ateco tip 844 for piping the borders.
• 14. Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.

MINT OREO FUDGE ICE CREAM CAKE

Steps:

• Crush Oreos in a ziploc bag (including cream center). You don't want the pieces too small, you just want them broken up. Add melted butter and mix well.
• Line a loaf pan with parchment paper.
• Put 1 cup of the Oreo mixture in the pan and press down. Add half of the ice cream and spread over the oreos. Top with ½-¾ cup fudge sauce and ⅔ cup crushed Oreos. Repeat layers again. Top with Cool Whip & remaining crumbs. Freeze 4 hours or overnight.
• To remove from pan quickly dip in hot water for about 5 seconds. The cake will lift out. Slice and serve with extra fudge sauce if desired.

OREO AND FUDGE ICE CREAM CAKE

Steps:

• Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet. Freeze at least 4 hours before serving. Store leftover dessert in freezer.

OREO AND FUDGE ICE CREAM CAKE

Steps:

• 1. In a medium bowl, whisk together 1/2 cup warmed hot fudge and 1 cup of whipped topping. Mix well until blended.
• 2. Add dry pudding mix and stir until blended.
• 3. Stir in 1/4 cup of milk and mix until smooth. The consistency of this needs to be spreadable. If it is still too thick, mix a little more milk.
• 4. Fold in chopped cookies.
• 5. Arrange 4 ice cream sandwiches on a piece of foil measuring approximately 12 x 24.
• 6. Spread half of the pudding mixture on top of the four ice cream sandwiches. Then top with four more ice cream sandwiches.
• 7. Repeat the process by adding the rest of the pudding mixture and top it with the remaining four ice cream sandwiches.
• 8. Frost the top and sides with remaining whipped topping. Bring up the sides of the foil and make a loose pouch. Don't stress if the foil touches the whipped topping. Freeze at least 4-6 hours before serving.
• 9. Optional for Serving: Take the cake out of the freezer and put a thin layer of Cool Whip on the outside. Add crushed cookies on top. Place back in the freezer for 30 minutes before slicing.

COOKIES & CREAM FUDGE ICE CREAM CAKE

Steps:

• Whisk fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in chopped cookies.
• Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of Reynolds Wrap® Aluminum Foil; top with half the COOL WHIP mixture. Repeat layers. Cover with remaining ice cream sandwiches.
• Frost top and sides of dessert with remaining COOL WHIP. Fold foil to make packet.
• Freeze 4 hours or until firm.

OREO AND FUDGE ICE CREAM "CAKE"

Steps:

• Pour the fudge topping into a medium bowl.
• Stir in 1 C of the whipped topping with a wire whisk until it's well blended.
• Add in the dry pudding mix; stir 2 minute or until well blended. (The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 C milk.).
• Chop the Oreo cookies roughly into chunks.
• Stir into the pudding mixture.
• Arrange 4 of the ice cream sandwiches, side by side, on a 24x12-inch piece of foil; top with half of the pudding mixture.
• Repeat layers.
• Top the pudding mixture with the remaining 4 ice cream sandwiches.
• Frost the top and sides with the remaining whipped topping. (It doesn't have to look perfect!).
• Bring up the foil sides. Double fold top and ends to loosely seal the packet.
• Freeze at least 4 hours before serving.
• Store leftover dessert in the freezer.

ICE CREAM COOKIE DESSERT

Steps:

• In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.