Incredible Icecream Cake

Made  times
Erin 0

"Secret bites of hot fudge and cookie crubles, sandwiched between layers of cake and icecream. Top with whipped cream and cookies, and Baskin Robbins will have nothing on this cake! This is a very versatile recipe, sure to satisfy any sweet tooth. Just addapt to your own taste of icecream and cake and you've got a winning icecream cake for any occasion!"
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0 10 servings yields 10 inch springform pan
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  • Ready In

  1. 1. Grease a 10in Springform pan.
  2. 2. Mix and Bake cake according to package directions. (Mine was Dunkin Hines and it took 30-35 mintues)
  3. 3. Let cake cool.
  4. 4. Put icecream out for 15-20 minutes to soften.
  5. 5. When cake is cool, take outer ring off of pan and slice cake in half, sideways, as to make layers.
  6. 6. Remove top half of cake and rest on a plate. Put outer ring of pan back on so that you have a wall to build your cake up!
  7. 7. Spread Chocolate Icecream on top of chocolate cake, making it as smooth as possible.
  8. 8. Heat fudge according to directions on package and squirt all of the chocolate icecream, reserving a little if you would like to drizzle on top of the cake when you serve. Fudge doesn't have to be spread. Rather it can be sporadic on top of icecream!
  9. 9. Crush 1 1/2 cups of Oreo cookies and sprinkle over the hot fudge.
  10. 10. Top with other half of cake.
  11. 11. Spead mint chocolate chip icecream over cake, spreading as smooth as possible.
  12. 12. Take 1 Oreo cookie and shave 1/2 of it on top so that you have cookie dust all over the top.
  13. 13. Take whipped cream bottle and squirt around the edges, and a circle in the middle.
  14. 14. Put other half of Oreo in the center of the whipped cream circle!
  15. 15. Freeze for 6-8 hours. This can be made ahead of time and frozen over night, but you will need to take it out to thaw before serving.
  16. 16. Serve and drizzle with reserved hot fudge, if desired!
  17. 17. Enjoy, and be creative!