I made this cake for Little Boy #1’s birthday party a couple of weeks ago, and I had to share it with you because it was so very GOOD and EASY to put together. He always requests an ice cream cake, and while the cakes from our favorite ice cream shop are good, they can be a little pricey! Homemade is the way to go here.
I’ve made ice cream cakes before, but what I love about this one is that you make it in a springform pan. This makes it foolproof. Your cake turns out round and even every time. This cake has a layer of fudge and chopped peanut butter cups inside that I didn’t take a picture of. Because I didn’t want to serve an ice cream cake with a piece cut out. You’ll have to just trust me – they’re in there.
I also love the versatility here. You could really use any kind of crushed cookie, any flavor of ice cream, and top it with your favorite kind of chopped up chocolatey candy.
My best tip for making this ice cream cake nice and smooth is to use a metal spatula (offset if you have one) dipped in hot water over the outside of the cake. This will slightly melt that outside layer of ice cream and smooths out any bumps or uneven spots.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 1 package Oreo cookies
- 6 tablespoons butter
- 2 containers (1 pint 1 quart) vanilla ice cream
- 11 ounce jar hot fudge topping
- 14.8 ounce package Reese’s mini peanut butter cups, chopped
- Using a food processor or blender, crush the Oreo cookies. In a large bowl, combine crushed Oreos with 6 tablespoons of melted butter and stir until well combined.
- Spray the bottom of a 10 inch springform pan with nonstick spray and press the Oreo crumbs into the bottom of the pan. Press firmly, and allow the Oreos to go up the side of the pan slightly.
- Place the pan in the freezer to chill the crust, and set one container of ice cream out at room temperature to soften for 10-15 minutes.
- When the crust has chilled, spread the ice cream evenly over the crust. Place in the freezer to chill for 1 hour.
- Warm up the jar of hot fudge topping according to directions in the microwave and spoon over the ice cream, reserving about 1/4 of the jar to drizzle over the ice cream at the end. Sprinkle half of the chopped mini peanut butter cups over the fudge and return to the freezer for 1 hour.
- Soften second container of ice cream at room temperature, and then spread over peanut butter cups. Refreeze until firm.
- To remove the cake from the pan, run a hot knife (dip in hot water) around the edge and then unlatch the sides of the pan.
- Use an offset spatula or knife dipped in hot water to make the ice cream smooth on top.
- Spoon the reserved hot fudge into a plastic bag and snip off the corner. Drizzle over the top of the ice cream cake in a crosshatch pattern, and sprinkle remaining chopped peanut butter cups over the top. Freeze until ready to serve.
- Serving Size: 1 Serving
- Calories: 636
- Sugar: 57g
- Sodium: 466mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 5.1g
- Trans Fat: 0.2g
- Carbohydrates: 80g
- Fiber: 3.1g
- Protein: 9g
- Cholesterol: 47mg