Chocolate Vanilla Ice Cream Cake

Name: Chocolate Vanilla Ice Cream Cake
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 ¼ cup Chocolate Wafer (1 1/4 cups chocolate wafer cookie crumbs (112 grams)); ¼ cup Unsalted Butter (1/4 cup butter melted (52 grams)); ¾ cup Fudge Sauce (3/4-1 cup fudge sauce (more or less) room temperature* (221-295 grams) — up to 1); 1 cup Oreo Cookie (1-2 cups coarsely crushed oreo cookies (chunks not ground but not too big) (12-24 cookies) — up to 2); 3 cup Chocolate Ice Cream (3-4 cups chocolate ice cream (let soften for easy spreading) (450-600 grams) — up to 4); 3 cup Vanilla Ice Cream (3-4 cups vanilla ice cream (let soften for easy spreading) (450-600 grams) — up to 4); 3 oz Milk Chocolate (3 ounces melted milk chocolate (melt with microwave or over a pot of boiling waterlet cool) (75 grams)); 0 pieces Whipped Cream (whipped cream)

Chocolate Vanilla Ice Cream Cake - Dessert (American)

30 minAmerican

Servings8

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Vegetarian
Pescatarian
Egg Free

Steps

1Line an 8 inch (20cm) round cake pan with plastic wrap or parchment paper.
2Combine 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.
3Remove 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.
4Remove from freezer and drizzle with melted cooled milk chocolate before serving.
5Before serving top with whipped cream and sprinkles or flakes of chocolate, if desired. Enjoy!