Chocolate Vanilla Ice Cream Cake
This easy Chocolate Vanilla Ice Cream Cake is a quick and an easy no-bake dessert idea. A delicious crumb base with layers of chocolate fudge, crumbled cookies and vanilla and chocolate ice cream.
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/4 cups chocolate wafer cookie crumbs ((112 grams))
- 1/4 cup butter melted ((52 grams))
- 3/4-1 cup fudge sauce (more or less) room temperature* ((221-295 grams))
- 1-2 cups coarsely crushed oreo cookies (chunks not ground but not too big) ((12-24 cookies))
- 3-4 cups chocolate ice cream (let soften for easy spreading) ((450-600 grams))
- 3-4 cups vanilla ice cream (let soften for easy spreading) ((450-600 grams))
- 3 ounces melted milk chocolate (melt with microwave or over a pot of boiling waterlet cool) ((75 grams))
- whipped cream
Instructions
- 1
Line an 8 inch (20cm) round cake pan with plastic wrap or parchment paper.
- 2
Combine melted butter and cookie crumbs, spread on the bottom and about 1/2 inch up the sides of the prepared cake pan (the sides don't have to be even) and press down firmly. Place in the freezer for at least 15 minutes.
- 3
Remove cookie crumb base from freezer and spread with fudge sauce, sprinkle the coarsely chopped oreos on top (gently press down). Top with the softened chocolate ice cream and freeze for 10-15 minutes, top with the softened vanilla ice cream. Place in freezer for at least 1 hour or until very firm.
- 4
Remove from freezer and drizzle with melted cooled milk chocolate before serving.
- 5
Before serving top with whipped cream and sprinkles or flakes of chocolate, if desired. Enjoy!