Easy 5 Layer Ice Cream Cake

• Baking & Spices

  • 2 tbsp Confectioners' sugar
  • 1 Sprinkles
  • 1/2 tsp Vanilla extract, pure

• Snacks

  • 36 Oreos

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Heavy cream

• Frozen

  • 1 qt Chocolate ice cream
  • 1 qt Your choice flavor ice cream

• Other

  • 1 and 1/2 cups (420g hot fudge (store-bought or yummy homemade

Found on sallysbakingaddiction.com

Ingredients

• 36 Oreos (1 standard package)
• 1/2 cup (115g) unsalted butter, melted
• 1 quart chocolate ice cream, softened
• 1 quart your choice flavor ice cream, softened (I used peanut butter cup)
• 1 and 1/2 cups (420g) hot fudge (store-bought or yummy homemade)
• 1 cup (240ml) heavy cream
• 2 Tablespoons (15g) confectioners sugar
• 1/2 teaspoon pure vanilla extract
• sprinkles

Directions

• 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 9x13 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.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 minutes.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 minutes.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. Thats ok. Freeze for 15 minutes.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.