Fudge Oreo Ice Cream Cake DIY Dessert
If you enjoyed our chocolate chip skillet cookie recipe, or if cookies aren't your thing, give our fudge oreo ice cream cake recipe a try! This treat has been made and perfected by our staff and has the Almost Heaven delicious stamp of approval!
Instead of a regular ice cream cake, top your box mix chocolate cake with a layer of fudge, Oreos, and homemade ice cream to make a delicious treat! Experiment with different cake mixes and over 23 Almost Heaven homemade ice cream flavor combinations to find your favorite.
Prep: 15 min
Cook: 20 min
Freeze: 2 ½ hr
Total: 2 hr 45 min
Yield: Two 6-in cakes
1 box of chocolate fudge cake mix
½ cup butter, melted
1 can (16 oz) hot fudge topping, warmed
2 cups crushed Oreo cookies
2 quarts Almost Heaven homemade Oreo ice cream, softened for 15 to 20 min
Note: Adjust butter as needed; you will need the same amount as the vegetable oil or similar ingredient required for the cake mix. The water is removed entirely to make the batter thicker.
Preheat the oven to 350°F and grease two 6-inch pans.
In a large bowl, mix cake mix, butter, and eggs until blended (batter will be very thick).
Divide and scrape the batter into the two pans and smooth it to the edges.
Bake for 18 to 21 minutes or until the surface appears dry and is no longer shiny. Cool completely in the pans for about 1 hour.
Spread 8 oz of the warmed fudge over the cake and sprinkle with ½ cup of Oreos. Repeat with the second cake.
Spread a quart of Almost Heaven Oreo ice cream in a new 6-inch pan. Repeat with the second quart.
Freeze both of the cake and ice cream pans until firm, about 30 minutes.
Remove cake from the pan and place on a portable plate. Flip ice cream from the pan onto the top of the cake.
Add hot fudge to the edges and decorate with whipped cream or frosting. Sprinkle top with ½ cup of Oreos. Repeat with the second cake.
Cover and freeze until firm, about 2 hours, or serve immediately. Best served after letting cake stand for 15 to 20 minutes.