Servings: 6
For the Whipped Cream Frosting:
Butter a 9-inch springform pan lightly.
Layer chocolate ice cream evenly on the pan's bottom. Freeze for 30 minutes.
Spread hot fudge sauce over the chocolate ice cream. Add chopped Oreos and press gently. Freeze for another 30 minutes.
Add a layer of vanilla ice cream over the Oreos. Freeze for at least 8 hours or overnight.
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.
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. Dip a knife in hot water and wipe clean between slices for neat cuts.
Calories: 839kcal | Carbohydrates: 100g | Protein: 11g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 671mg | Potassium: 584mg | Fiber: 3g | Sugar: 67g | Vitamin A: 1295IU | Vitamin C: 1mg | Calcium: 296mg | Iron: 4mg
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