I’ve probably mentioned before that Dustin (my husband) has slightly kiddish taste when it comes to dessert. He’ll try any treat I make (unless he spies a raisin), and sometimes often thinks it’s delicious. But he’ll still complain (or at least hint at the fact) that he’d rather it was a chocolate chip cookie or brownie. Frosting better be buttercream. And when it comes to cake, ice cream cake is the superior choice in his opinion.

I make a lot of fruit desserts- especially in the summer- because that’s what I love most. But when Dustin’s birthday rolled around earlier this month I had to make something to please just him, and this ice cream cake was perfect! And it’s super easy. No fancy molding of ice cream into cake layers required. It consists of a crushed oreo + butter bottom crust, two layers of ice cream (flavors your choice!), a thick spread of fudge (I went the homemade route with this recipe… yum!), and a whipped cream + sprinkle topping. It does require dirtying quite a few bowls and some time in the freezer between each step but once the cake is assembled it can be stashed away and ready to serve when it’s party time! My husband and kids were super impressed and I have a feeling they’ll be requesting this one for many birthdays to come!

Easy 5 Layer Ice Cream Cake

INGREDIENTS

36 Oreos (1 standard package)
1/2 cup unsalted butter, melted
1 quart* chocolate ice cream, softened (I used chocolate ice cream on half and vanilla ice cream on the other half)
1 quart* your choice flavor ice cream, softened (I used cookie dough ice cream)
1 1/2 cups hot fudge (store-bought or homemade)

Whipped Cream:
1 cup heavy cream
2 Tbsp. powdered sugar
1/2 tsp. pure vanilla extract
sprinkles

DIRECTIONS

1. Make the crust: 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– I use the back of a spatula to firmly press it in. Freeze for 15 minutes.
2. During that time, place the softened chocolate (and/or vanilla) 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.)
3. During that time, place the 2nd ice cream flavor 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.)
4. Make sure the hot fudge is spreadable consistency. You may have to slightly heat it. 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.)
5. 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!).
6. Use a very sharp knife to cut, making sure you are cutting into the crust. Keep leftovers in the freezer.

*Ice Cream: 1 quart of ice cream is 2/3 of a standard 1.5 quart container. So you’ll use a little more than half of the container for each ice cream layer.

Makes a 9×13 ice cream cake.

Adapted from Sally’s Baking Addiction