When it’s over 100 degrees for a solid month, there’s little incentive to turn on the oven and bake. So, what’s a girl to do? Make ice cream cake!
This recipe is a Paxton family favorite and the world needs to know how to make this masterpiece, so I’m sharing it with you. Don’t be fooled, just because I teach yoga and most of my recipes tend to be healthy, there is nothing healthy about this cake. And I’m totally okay with that. It’s the perfect treat for a summer birthday, anniversary, or a lazy Sunday afternoon!
You can use any flavors of ice cream you prefer. I went for a coffee flavored cake, so I used Starbucks Java Chip on the bottom layer and Caramel Macchiato for the top layer. Be creative and have fun!
Here’s what you’ll need for success:
1 package Oreos (regular kind)
6 tablespoons unsalted butter, melted
1/4 cup sugar
2 pints of ice cream, softened
1 package instant vanilla pudding mix (small box)
1/2 cup milk
1 container Cool Whip, softened
chocolate-filled wafer cookies, cut in half (see pictures)
1 springform cake pan
First, take 2 rows of Oreo cookies and place them in food processor and pulse until they form fine crumbs.
Empty the Oreo crumbs into a bowl and add the melted butter and sugar. Combine with a fork.
Press the crumb mixture into the bottom of the springform cake pan. Use a measuring cup the pat the crumbs and create a half inch crust along the sides, no higher. Then put it in the freezer while you work on the fillings.
Let the ice cream & Cool Whip soften quite a bit. Don’t worry, on a hot day, this will take no time at all.
Place the entire container of the softened Cool Whip into a bowl. Add the milk and stir to combine. Fold the entire package of vanilla pudding mix into the Cool Whip mixture.
Then, take half of the Cool Whip mixture and place in another bowl. Add one pint of ice cream (whichever flavor will be the bottom layer) and fold into one half of the Cool Whip mixture.
Then, pour the ice cream/Cool Whip mixutre onto the Oreo crust and smooth it out with a spatula.
Take your wafer cookies and line them up around the side of the pan. This is a little tricky, but I know you can do it! If the ice cream gets too soft and the cookies don’t hold up, you can place the cake in the freezer for a few minutes to help the ice cream thicken. Then, try lining up the cookies again.
Once all the cookies are lined around the side of the pan, place the cake back in the freezer until mostly set, at least 20 – 30 minutes. While the bottom layer is freezing, place the last row of Oreo cookies in the food processor and pulse until you have small piece of cookies. Now is a good time to fold the remaining half of the Cool Whip mixture into your second pint of ice cream. Now is also a good time to take some of the hot fudge and warm it up (I used the microwave) and set it aside.
Once the bottom layer has set, sprinkle the Oreo cookie pieces on top of the bottom layer of ice cream.
Then, pour the second ice cream/Cool Whip mixture on top of the Oreos. Using a spoon, drizzle hot fudge on top of the second ice cream layer.
Then, take a toothpick and make little swirls. Cover the cake with plastic wrap, making sure that the plastic wrap touches the ice cream & hot fudge so that a film doesn’t develop on top of the cake. (Also prevents freezer burn!)
Freeze for several hours or overnight. Patience … it’s worth it in the end!
Once the cake is frozen solid, take it out and let it sit on the counter for a few minutes. Remove the outer ring of the springform pan.
Use a very sharp knife to slice into pieces. The Oreos in the middle are my favorite!
Enjoy your piece of cake!