by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time: 45 minutes Cook Time: 55 minutes Freezing time: 2 hours Total Time:3 hours 40 minutes Calories: 839kcal Author: Anne Carter
– Mixing Bowl – Spatula – Cake Pan – Freezer
For the Cake: – 2 quarts 1892.71 ml chocolate ice cream, freshly churned or softened – 1 recipe Hot Fudge Sauce prepared and cooled – 24 Oreo cookies finely chopped – 2 quarts 1892.71 ml vanilla ice cream, freshly churned or softened
For the Whipped Cream Frosting: – 2 cups 476 ml heavy cream – 4 tablespoons granulated sugar – 2 teaspoons vanilla extract
1. Butter a 9-inch springform pan lightly. 2. Layer chocolate ice cream evenly on the pan’s bottom. Freeze for 30 minutes.
3. Spread hot fudge sauce over the chocolate ice cream. Add chopped Oreos and press gently. Freeze for another 30 minutes. 4. Add a layer of vanilla ice cream over the Oreos. Freeze for at least 8 hours or overnight.
5. One hour before serving, unmold the cake. Invert it onto a plate, remove the pan’s bottom, and return it to the freezer for 10 minutes. 6. While the cake is freezing, whip heavy cream, sugar, and vanilla until fluffy. Spread it over the cake quickly. Decorate with sprinkles if desired. Allow the cake to soften for 5 minutes before slicing.