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Ice cream cake

Yields1 Serving

Ice cream cake recipe

Fundamental Ingredients Needed
 This no-heat, very straightforward recipe consists of three distinct parts. All similarly significant and heavenly.
 ● The Ice Cream
 I utilized two 1.5 quart compartments of Breyers ice cream; one chocolate and one vanilla. That is 3 entire quarts of ice cream OR 3/4ths of a gallon in case you're checking. See my varieties beneath to change it up.
 ● The Filling
 Falling head over heels in love for dairy sovereign crunch cakes at an early age, I've discovered that wizardry shell and chocolate wafer wafers won't cut it for me! Additionally, I could improve it 😉 So I utilized squashed OREO diminishes and locally acquired hot fudge sauce. Also, it was so cracking acceptable. It was chosen by all that was the most heavenly piece of the cake.
 ● Ingredients
 1.5 quart compartment vanilla ice cream
 1.5 quart compartment chocolate ice cream
 3/4 cup hot fudge sauce
 12 OREO diminishes squashed
 1 1/2 cups substantial whipping cream
 1/4 cup sugar
 1 teaspoon vanilla
 rainbow sprinkles or different embellishments as wanted.

● Eliminate ice cream from the cooler and thaw out around 15 minutes.

● While ice cream is mellowing, line two 8-inch cake skillet well with cling wrap, leaving a few creeps of shade.

● Spoon delicate ice cream into each readied dish, pushing down to eliminate air rises as you go. Cover with saran wrap and press down uniformly to smooth the top. Freeze for 8-12 hours or until solidified.

● 1 hour prior to amassing the cake, place the serving platter into the cooler. (Ensure your platter can hold up!)

● Spot hefty cream, sugar and vanilla into a huge bowl and whip until hardened pinnacles structure. Refrigerate.

● To amass cake: eliminate ice cream layers and serve platter from the cooler. Open up the highest points of the ice cream layers and utilizing the overabundance plastic wrap, eliminate layers from the container. Spot the chocolate layer on the base. Smooth an even layer of hot fudge over the chocolate layer, leaving a 1/2 inch line. Sprinkle crushed OREO diminishes over hot fudge and press down tenderly. Add vanilla layer up and over. Spread whipped cream up and over the whole cake, add sprinkles as wanted and freeze until prepared to serve.


Calories: 742kcal | Carbohydrates: 86g | Protein: 10g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 133mg | Sodium: 316mg | Potassium: 632mg |