Pick Your Flavor Ice Cream Cake Recipes

EASY 5 LAYER ICE CREAM CAKE

Steps:

• 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 9×13 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 15-30 minutes. (Closer to 30 minutes is ideal.)
• 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 15-30 minutes. (Closer to 30 minutes is ideal.)
• 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 mix together as you spread. That's ok. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
• 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.

PICK-YOUR-FLAVOR ICE CREAM CAKE

Steps:

• Prepare a 9-inch springform pan.
• Finely crush only HALF of the small cookies to make the crumbs.
• Place in a bowl with melted butter or margarine and 2 tablespoons sugar; mix to combine.
• Press into the bottom of the springform pan.
• Stand the remaining cookies around the edge of the pan.
• Spread 1 cup hot fudge sauce over the crust.
• Freeze for about 30-40 minutes.
• Spread 1-quart of the slightly softened ice cream over the chocolate sauce; freeze for about 20-30 minutes.
• Using an ice cream scooper scoop the remaining quart of ice cream into balls and arrange over the spreaded ice cream.
• Freeze for about 4 hours or until completely firm.
• To serve, garnish with remainder of fudge topping, whipped cream and cherries.