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🧾 Ingredients
🟤 For the Crunch Layer:
- 20 chocolate sandwich cookies (e.g. Oreos), crushed
- 1 cup (240ml) hot fudge sauce (room temp, not hot)
🍦 For the Ice Cream Layers:
- 1 quart (about 4 cups) chocolate ice cream
- 1 quart vanilla ice cream
(Let both sit out for 10–15 minutes to soften slightly)
🍰 For the Whipped Topping:
- 2 cups heavy whipping cream (or Cool Whip alternative)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
🌈 For Decoration (Optional):
- Sprinkles, cookie crumbs, fudge drizzle, or maraschino cherries
🧊 Equipment:
- 9×5-inch loaf pan
- Plastic wrap or parchment paper
- Offset spatula or large spoon
👩🍳 Instructions
1. Line the Pan:
- Line your loaf pan with plastic wrap, leaving extra hanging over the sides to help lift the cake out later.
2. First Ice Cream Layer:
- Scoop softened chocolate ice cream into the bottom of the pan. Spread evenly and press down with a spatula.
- Freeze for 30 minutes or until firm.
3. Crunchy Fudge Layer:
- Mix crushed Oreos with room-temperature fudge sauce.
- Spread this mixture on top of the frozen chocolate ice cream layer.
- Freeze again for 15–20 minutes.
4. Second Ice Cream Layer:
- Scoop softened vanilla ice cream on top of the fudge layer. Spread evenly and smooth the top.
- Freeze for 4 hours or until completely solid (overnight is best).
5. Make the Whipped Cream:
- Whip the cream with powdered sugar and vanilla until stiff peaks form.
- Unmold the frozen cake using the plastic wrap, flip onto a plate or tray.
- Frost the top and sides with whipped cream.
6. Decorate:
- Top with sprinkles, cookie crumbs, fudge drizzle, or cherries.
- Return to freezer for 1–2 more hours to set.
🍴 Serving:
- Let sit at room temperature for 5–10 minutes before slicing.
- Use a sharp knife dipped in hot water for clean cuts.
