Oreo Mocha Java Ice Cream Cake
 
 
This ice cream cake begins with the classic Oreo cookie, layers on coffee ice cream studded with chocolate chips, hot fudge sauce, a light dollop of whipped topping and more Oreos on top. It’s decadent, chocolatey and delicious.
Ingredients
  • 24 Oreo cookies
  • 6 tablespoons unsalted butter, melted
  • 2 quarts coffee or java chip ice cream, softened at room temperature for 15-30 minutes
  • 1 cup hot fudge sauce, like Mrs. Richardson's
  • 1 8-ounce container of whipped topping, like Cool Whip
  • Additional Oreos, for topping
Instructions
  1. Lightly grease a 9-inch springform pan with a bit of the melted butter and set aside
  2. Place 24 Oreos in a food processor and pulse until you reach a sand-like consistency
  3. Pour in the melted butter and pulse 3-4 more times to combine
  4. Empty the Oreo-butter mixture into the springform pan and press it into the bottom and sides of the pan, to form a bit of a dam or crust around the edges
  5. Place the cookie crust in the freezer to set for 30 minutes
  6. Once set, remove the crust from the freezer and smooth the softened ice cream into the pan, using a spatula to evenly distribute the ice cream across the crust
  7. Place the cake back in the freezer to set for another 30-60 minutes
  8. Once the ice cream has set, heat the hot fudge sauce in the microwave for 30-60 seconds until warm but not bubbling
  9. Pour the warm hot fudge on top of the ice cream, spreading it evenly all the way to the edges of the cake
  10. Return the cake to the freezer to set until serving
  11. Before serving, allow the cake to thaw for 5-10 minutes, which will make cutting the cake a bit easier
  12. to slice the cake. Remove the springform container and top each slice with a dollop of whipped topping and additional Oreos.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/oreo-mocha-java-ice-cream-cake/