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Mini Ice Cream Cake

Ice Cream cake made in a 6" spring form pan. A mini copycat of our beloved summer treat.

Course: Dessert, frozentreats
Cuisine: Dessert, summer
Ingredients
  • 1 pint vanilla ice cream (slightly softened) I use lactose-free Natrel
  • 1 pint chocolate ice cream (slightly softened) I use lactose-free Natrel
  • 12 oreo cookies crushed
  • 1 cup chocolate chips
  • 2 cups whipping cream divided
  • 1/4 cup powdered sugar
  • 1 tsp vanilla
Instructions
  1. Line a 6" spring form pan with plastic wrap. Once lined ty out the vanilla ice cream and use a spatula to spread out in an even layer. Chill in freezer for at least an hour.

  2. Meanwhile, heat up 1 cup of cream until simmering and pour over a bowl of chocolate chips. Allow to sit for 2-3 minutes. Stir until smooth.

  3. Take the pan out of the freezer and add the fudge sauce and spread evenly. Sprinkle the crushed cookie pieces on top evenly and return to the freezer for another hour.

  4. Take the pan out and add the chocolate ice cream and spread out just like the vanilla ice-cream, evenly. Return to the freezer.

  5. In the meantime, whip the remaining cup of whipping cream until soft peaks form. Add in the powdered sugar and vanilla and whip until well combined. Taste and adjust vanilla/sugar as per your taste.

  6. After at least and hour and a half, remove the cake from the freezer. Remove from the spring form pan. Ice the cake with the whipping cream however you prefer. Top with sprinkles and swirls of whipping cream.

  7. Return to freezer for 30 minutes. Take out and slice with a hot knife. ENJOY