Ice Cream Cake

 

My baby girl turned 12 years old this weekend!  I just don’t get where time goes.  I was SO excited when I found out that we were going to have her.  She made our family just perfect with two girls and two boys!  Now on this birthday weekend, we had the shrieking laughter of her and a couple of her friends who had a sleep over.  And you know, they had to have some good snacks while they were giggling at all hours of the night!  As soon as I mentioned ice cream cake, they were hovering around with very eager expectation.  This cake didn’t disappoint!  They each had quite a very generous helping!

 

 

Now, if you love ice cream and you love chocolate and you love crunchy Oreo cookies, this is your dessert!  It has it all!  When my niece and nephew were young, they always requested an ice cream cake from Dairy Queen for their birthdays.  This recipe is a copy cat of those expensive cakes.  I love to use the homemade fudge sauce because it is like the best you’ve ever eaten, but of course you can buy sauce at the grocery store, too.  I’m not sure how many jars you would need, but I’d guess a minimum of two to cover the cake.  I bought 2 half gallons of ice cream for this and had some of each left over.  I probably used 3/4 of a half gallon container.

 

 

Ice Cream Cake

Ingredients:

  • 2 1/2 cups crushed Oreos
  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 1/4-1/2 gallon chocolate ice cream, slightly softened
  • 1/4-1/2 gallon vanilla ice cream, slightly softened
  • 8 ounces Cool Whip

Hot Fudge Sauce:

  • 2 cup powdered sugar
  • 2/3 cup semisweet chocolate chips
  • 12 ounce can evaporated milk
  • 1 stick margarine
  • 1 teaspoon vanilla

 

Directions:

Combine 2 cups Oreos with margarine and sugar.

Press into 9×13 pan.

Freeze 15 minutes.

Spread layer of each ice cream on top and freeze for 3 hours.

Combine first 4 hot fudge sauce ingredients in saucepan and bring to a boil for 8 minutes.

Remove from heat and stir in vanilla.

Cool to room temperature.

Spoon sauce on ice cream and freeze until firm.

Spread Cool Whip on top and sprinkle with Oreo crumbs.

Freeze 3 hours.

 

114 comments

  1. June says:

    Wendell almost always got an ice cream cake for his birthday, sadly
    this year I was so rushed I stuck an 8 and a 3 in a pecan pie and I was done. Will try your recipe it looks like aWINNER.

  2. Christina Morley says:

    My daughter just saw this post and said to me, “I’m turning 12 this year.” But, I want to make this so badly that I don’t want to have to wait for her birthday. It’s her dad’s birthday next month. She came up with a solution, “So, let’s have it twice this year.” Sounds like a good idea to me! http://1camera1mom.blogspot.com

  3. June.Agee says:

    Yum, DELICIOUS Wendell finally got his ice cream cake, a belated gift from a friend, THANK YOU.

  4. Pingback: This Weeks Delish!
  5. Karri says:

    For the hot fudge sauce, do bring it to a rolling boil or a simmer? Never made it before but I sure want to!

  6. Lisa says:

    Great recipe- we are an ice cream family so this will work wonderful for us! Have a great 4th!

  7. Amna says:

    I smash up some rice crispies or frosted flakes and mix in with fudge
    It makes this weird crunch that is very similar to DQ middle layer.

  8. Donna says:

    Leave out the choc ice cream and add spanish peanuts on top of the cool whip (instead of the cookie crumbs) and this is what my family calls “Peanut Buster Bar”…named after the Peanut Buster Parfait at Dairy Queen.

  9. Deb says:

    I make this recipe, but my homemade sauce is :
    1 can Hersheys Syrup
    1 can sweetened condensed milk
    1 stick butter or margarine
    Haven’t tried it with chocolate ice cream too, but I will next time.
    This is the recipe almost everyone in my family requests for their birthday dessert.

  10. Deb says:

    You use the butter in the ingredients …then you say margirine . Can I use butter in both parts of the recipe??

  11. Alicia says:

    This was a super easy & fun recipe to make with the kids! In the freezer, I’m sure it will be great! Thanks!

  12. Rosalie says:

    This is a great recipe, absolutely delicious. I’ve been making this cake for 17 years and use Rich’s whip topping to decorate the top. I actually decorate it with flowers (I make roses with this whip cream) and write a birthday greeting as you would get at Dairy Q.
    I’ve also used peanut butter chips to make a peanut butter fudge sauce instead of chocolate chips for the fudge sauce. .Use it with chocolate ice cream.

      • Rosalie says:

        You can purchase the gel icing that comes in a tube that you can find at the grocery store. This works well. You have to be careful because some of the dyes “run” on the whip cream topping on the cake as it becomes room temp. I have also added confectioners sugar to the whip cream that i decorated the cake with, rewhipped it to make it stiff and use this for writing on the cake and also making roses for decorations.

  13. Heidi says:

    So my fudge layer never froze up. It was still a liquid after freezing for a full day. Thoughts on what I did wrong??? Still delicious though!

  14. Rosalie says:

    Hi Heidi. the problem is definetly that you did not cook the fudge long enough. It is usually 7 to 10 minutes exactly. Cook it at a med-hi heat stirring constantly while mixture keeps bubbling as it cooks. Cooking it to long, will make the fudge harder and it will be too sticky to eat when used on the cake.

    • Kim says:

      No, I don’t. If you crush them in the food processor it all blends up together. You don’t even see the white part.

      • Nancy says:

        I crushed my oreos in the food processor. I thought maybe that made them too fine. I just made it for the first time. It was served at a family gathering (buffet style) and the dessert was half gone before I saw that no one was getting their crust. It was absolutely stuck to the bottom of the pan and seemed too thin. Any tips?

    • Kim says:

      It is best to let it soften just a little. It is much easier to cut & serve that way. One package of Oreos should be plenty for your crust.

  15. Terese @ www.thecountrybasket.com says:

    I made it, used a caramel / chocolate swirly vanilla ice cream on the bottom. Was very good! Only problem was that the oreo crust was so firm that nobody could cut through it. Might have been a combination between me packing it too firmly, and freezing overnight in a glass pan. Otherwise it was a very yummy dessert! I did cook the chocolate syrup for 8 minutes and that was perfect. Had to stir a lot, otherwise it would caramelize too much on the bottom of the pot and get lumpy.

  16. Lisa says:

    You could by a jar of fudge. Also, use any ice cream to create any flavor. I recently used mint chocolate chip. Oh so yummy!

    • Kim says:

      Depends on the size pieces you cut. I’d say at least 15 adults can get a good size portion. More if you cut smaller pieces.

  17. Cheryl Anne says:

    Made this cake for our birthdays today… it is wonderfully delicious and the hot fudge sauce that tops it is out of this world! Used GF graham crackers for part of the base (so I didn’t have to run out and get GF cookies). Family is already making plans for when we can have it again. Cheers!

  18. Lisa says:

    This cake is delicious! I tweaked it a bit by adding 1 T of instant coffee crystals to the chocolate sauce, pecan bits over the ice cream layer and mini chocolate chips on top of the Cool Whip instead of cookie crumbs. Thanks for sharing such a great recipe.

  19. Linda says:

    Made this for my 11 year old son’s birthday. Directions were perfect & it came out amazing! Definitely better than the store-bought. Just have to plan ahead of time to make sure there’s time to make. Will make this again! (& again…& again…) Thank you!

    • Kim says:

      I’m really not sure about this. Mine has always turned out smooth & satiny. My wild guess would be that it has something to do with overcooking or temperature. Sorry, I can’t be of more help.

  20. Debbie says:

    My son turned 10 this week and requested this when we saw a post on FB from a friend. He doesn’t like regular cake. He wants all cookie dough ice cream though so that’s what we’re doing! Sure looks tasty!!

  21. Lenoria says:

    The icing may have been gritty if there was any drops of water in the pan when making the icing (just a guess). This sounds so delicious and I am going to make this for father’s day! Thank you. Yum, yum, yum, I can’t wait!!

  22. yonca says:

    Hi Kim! Just saw the pic on Pinterest and repinned it. Great recipe for summer time. My son is the same age. Tomorrow, his birthday. Time really does fly! Happy birthday to your daughter. She is lovely!
    Hope to see you at my place sometimes. Have a great day!

        • Kim says:

          Yes, I’m sure you could. As for size, I don’t know what inch, but I’d say you could make it work in a medium or a large one. THe cake would just be taller or shorter depending on the size.

  23. Lesa says:

    Just finding this recipe, sounds great. How long does it stay fresh if I wanted to make it ahead of time for company coming? Thanks for all the ideas

    • Kim says:

      I’m not sure how long it would last, but I have had it stay just fine for several weeks in the freezer as long as it is wrapped up really well.

      • Lesa says:

        Thank you for the information. I am planning a test cake before our family comes, I can’t wait to try it!

  24. Brandi says:

    Great great copy cat recipe! I ESP loved the fudge deliciousness in the middle! I thought I would mention, I omitted the sugar in the crust, and used half the butter- and didn’t notice any difference. I also used that’ll the powdered sugar in the fudge and (accidentally) forgot the butter- and it turned out perfect. For those of you wishing to cut (a few) calories that’s a start!
    Thanks for a lovely dessert idea!

  25. Linda says:

    Kim, first let me say, thank you for sharing your recipe with all of us. Now that that is out of the way…lol….OOOhhhh Myyyy…the fudge sauce is to die for. I am thinking of omitting that layer and saving it all for myself! No, really I won’t, but dang it is good. I am making this for my daughter in laws birthday tomorrow and I think she is going to be one happy birthday girl. Again…thanks

    • Kim says:

      I never just refrigerate it. I take it out maybe 10-15 minutes or so before serving. Then, place it back in the freezer.

  26. Lauren Hixson says:

    Made this cake and now a regular. My nephew told me to make for his birthday instead of a b-day present. I made one with vanilla&coffee ice cream and it disappeared quickly. The mint & vanilla was also good. I think would be a little too sweet with both layers though of the same flavor. Having a family get together and doubled the recipe. Intending to have some leftovers. Wish me luck!

  27. jirelandwriter says:

    If you mix up the crushed oreo cookies with one container of magic shell, you get an even deeper, fun crunch that’s similar to the crunchie cookie layer those people who are familiar with Carvel Ice Cream Cakes will love.

  28. Carrie says:

    Tried this recipe, tasted great!! Only issue was the cookie crust stuck to the pan, which was very difficult to get out. Fudge was amazing, thanks!

  29. Sandy says:

    I made this 3 times within a month for birthdays & everyone loved it. I used chocolate and chocolate chip cookie dough ice cream. The fudge sauce really does make this special (I even added some cocoa powder to it the 3rd time & it was really fudgey). I lined my 9×13 pan with parchment paper so I could lift it out & it was much easier to cut. I did up the oreo crumbs/decrease the butter and recommend not packing it too tightly so that layer isn’t too hard. It would probably also be good with a brownie layer on the bottom! This is a definite keeper!

  30. kumiarini iIbrahim says:

    I do this with a layer of caramel sauce over the oreos followed by a layer of coffee icecream and then a layer of cookies and cream ice cream on top and finally the whiped ropping and more caramel drizzled on top. Will dedinitely be trying your version soon. Sounds yummy with the chocolate sauce.

  31. VIctoria Hall says:

    Wouldn’t the frosting be better if you mixed equal parts cool whip and vanilla ice cream?

  32. Liz says:

    Simple, yet impressive dessert. At first I thought, why wouldn’t I just buy the DQ cake? Because this is the real deal, it’s all the magic you remember as a kid and then some. If you have the time I suggest freezing between every layer (at least an hour between ice creams). And if you had to pick one, for sure freeze between fudge and cool whip.

  33. Judy says:

    I’ve made this and it is beyond expectations! The cake is wonderful, BUT the FUDGE SAUCE is outstanding! I now keep a container in the fridge all the time. My daughter says it makes great chocolate milk/hot chocolate. Thank you so much for an truly easy, and truly delicious recipe. 🙂

  34. Trisha says:

    I’m upset I used a 1/2 cup of sugar for the crust. I think it was too much and probably didn’t need it at all. Why does the recipe call for it? I’m also seeing many comments about the crust being too hard to cut. Hope I don’t have that problem when I serve this for the Super Bowl tomorrow.

  35. Lisa says:

    I love this recipe! I’ve made it many times. The hot fudge is so good. But like others I always have a hard time getting the crust to come out. It’s just so hard and sticks to the pan. Anyone know what causes this and how to fix it??

  36. Katie Kelly says:

    This looks really good! Question- can I leave out the sugar for the crust? I don’t want to add more sugar in there if I don’t have to.

  37. Brandi says:

    Thank you for this recipe!… I made this for a Mothers Day picnic today and it was a hit!!! I added a layer of caramel sauce between the ice cream and also I used a ziplock bag to put cool whip flowers on it instead of layering it on…. It looked awesome too! Sooooo delicious!

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