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
Lightly grease a 9-inch springform pan with a bit of the melted butter and set aside
Place 24 Oreos in a food processor and pulse until you reach a sand-like consistency
Pour in the melted butter and pulse 3-4 more times to combine
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
Place the cookie crust in the freezer to set for 30 minutes
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
Place the cake back in the freezer to set for another 30-60 minutes
Once the ice cream has set, heat the hot fudge sauce in the microwave for 30-60 seconds until warm but not bubbling
Pour the warm hot fudge on top of the ice cream, spreading it evenly all the way to the edges of the cake
Return the cake to the freezer to set until serving
Before serving, allow the cake to thaw for 5-10 minutes, which will make cutting the cake a bit easier
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/