Ice Cream Cake

Logan’s birthday is next week, and we just celebrated with our families. My friend Natalie made an apple pie ice cream cake last year, and it was fabulous! Another friend, Annie, also sent me an ice cream dessert recipe that was like Dairy Queen’s Peanut Buster Parfait. So, I combined both recipes to make an Oreo Ice Cream Cake with hot fudge sauce and peanuts. Yum!

You can really use any ice cream and toppings you want, but the steps will still be the same.

What you’ll need:
48 oz chocolate ice cream
48 oz death by chocolate ice cream
1 jar hot fudge sauce (keep some aside)
1 package Oreo cookies (broken up and keep some aside)
2 cups peanuts
1 big tub Cool Whip (thawed)

Line a 9×13 pan with plastic wrap or foil. You’re going to be building the cake from the top down and then turn it out onto a tray. Make sure you have plenty of room in the freezer to put your pan. Keep in mind that when you turn the cake out onto a tray, it’s going to need even more clearance with the Cool Whip. Lesson learned…

Soften the chocolate ice cream (I stuck it in the refrigerator for about an hour). Spread it into the pan. Refreeze.

Cover with the hot fudge, Oreos, and peanuts. Freeze. (Your hot fudge topping won’t get super smooth and easy to pour–no matter how long you microwave it. And don’t try to microwave the whole jar for very long or it will gurgle up the sides and leave a lovely, sticky mess for you. Another lesson learned…)

Soften the death by chocolate ice cream and spread it into the pan. Refreeze.

To release from the pan:  Partially submerge the pan in warm water for just a few moments to loosen it up. Put the tray on the top of the pan and flip the whole thing over. If it still sticks, wipe it with a warm washcloth.

You can see the top layer melted a little. I probably should have put the whole thing back in the freezer before putting the Cool Whip on, but it turned out fine.

Cover the top and sides with the Cool Whip and “drizzle” the rest of the hot fudge  and Oreos along the top (see previous note about the hot fudge–it’s more like “drop” the rest of it in various patterns). Refreeze.

Before you’re ready to serve, leave the cake out for a few minutes. That way you’ll actually be able to cut into it! Keep a cup of warm water handy to rinse your knife.

Enjoy! Just as good as Dairy Queen 🙂 

And thanks to Natalie and Annie for their recipes!


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