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
- 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
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.