Ice Cream Cake – Hiland Dairy

Ice Cream Cake

  • Prep Time
    30 Minutes

  • Servings


  • 1 package Oreos (36 cookies)
  • 1/2 cup butter (1 stick), melted
  • 1 quart Hiland Dairy Chocolate Ice Cream
  • 1 quart another flavor ice cream/li>
  • 1 cup hot fudge

Homemade Whipped Cream:

  • 1 cup Hiland Dairy Heavy Cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract


  • Crush up the Oreos (use the whole cookie) using a food processor or put them in a ziploc bag and crush with a ladle or other kitchen utensil. Mix the crushed oreos with the melted butter and stir together.
  • Place the Oreo mixture into the bottom of a 9×13 baking dish. Use a spoon or spatula to press down mixture. Place in the freezer for 15 minutes. While the crust is freezing, place the chocolate ice cream on the counter to soften.
  • Take the baking dish out of the freezer and scoop the softened chocolate ice cream on top of the Oreo crust. Smooth out to make an even layer of the ice cream. Place back in the freezer for another 15 minutes. Take out the second flavor of ice cream and set on the counter to soften.
  • Take the cake out of the freezer and then scoop the next ice cream flavor on top of the chocolate ice cream and spread out into an even layer. Place back in the freezer for 15 minutes.
  • Take the cake out and pour the hot fudge over the ice cream layer and spread out evenly. If needed, you can microwave the hot fudge to make it easier to spread out. Back into the freezer for another 15 minutes.
  • While the cake freezes, make the whipped cream. In a medium bowl, add the heavy cream, powdered sugar and vanilla. Use a handheld mixer to mix together for a few minutes until stiff peaks form.
  • Remove the cake and spread the whipped cream over the hot fudge layer. Add sprinkles over the whipped cream then place back in the freezer until ready to serve.

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