5-Layer Ice Cream Cake

My mom turned 75 over the weekend! 🥳 She’s one amazing lady so I wanted to make her an amazing cake.

Ice cream cake is always a crowd pleaser so I made this 5 layer ice cream cake – a layer of Oreos, chocolate ice cream, vanilla ice cream, hot fudge, whipped cream and sprinkles!!! This is easier than it sounds since it uses all store bought ingredients and your freezer, but it makes one huge impression! Just make sure you give each layer plenty of time to freeze in between, especially the hot fudge layer! That’s the messiest one!

PS – this would make the BEST kids birthday cake, too!

Hope you enjoy this cake as much as we did!

5-Layer Ice Cream Cake

Servings: 12
Time: 1 hour 15 minutes, + 12 hours/overnight freezing time
Difficulty: medium
Print

Ingredients

36 Oreos
1/2 cup unsalted butter, melted
1 quart chocolate ice cream, softened
1 quart vanilla ice cream, softened
1 and 1/2 cups hot fudge
1 cup heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
Sprinkles

Directions

In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into a 9×13 pan. (No need to grease the pan prior.) Make sure it is very tightly packed. Freeze for 15 minutes.
During that time, place the softened chocolate ice cream in a bowl and give it a good stir to rid any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen crust. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
During that time, place the vanilla ice cream into a bowl and stir it until it is smooth and very soft. Carefully spread on top of the chocolate ice cream. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
Make sure the hot fudge is spreadable consistency. You may have to slightly heat it if using store-bought. Spread it on top of the ice cream as best you can. Because it is not as cold as the ice cream layer, the two will slightly mesh together as you spread. That’s ok. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes. Spread on top of hot fudge layer, then top with sprinkles. Cover with aluminum foil and freeze for at least 12 hours before serving (and up to a few days!).
Use a very sharp knife to cut, making sure you are cutting into the crust. Keep leftovers in the freezer. Enjoy!