Your guests will melt over this ice cream cake recipe — hello, chocolate cookie crust, ice cream and homemade two-ingredient hot fudge topping! While it’s not a true cake, it’s sure to be a hit at birthday parties. Better yet, this crowd pleaser is easier to put together than a box cake. Yum!
- 24 chocolate sandwich cookies (such as OREO cookies)
- 1/4 cup (half a stick) melted butter
- 1/2 cup heavy cream
- 4-ounce bar semisweet chocolate (or 2/3 cup chocolate chips)
- 1 quart ice cream in the flavor of your choice
Process cookies and melted butter in a food processor fitted with the blade attachment until cookies turn into crumbs. If you don't have a food processor, put cookies in a resealable bag, squeeze the air out of the bag and then seal the bag. Using a rolling pin or the side of a glass, crush the cookies until they turn into crumbs.
Using fingers, press crumbs into the bottom and up the sides of a 9 1/2" or 10" pie plate. Freeze.
Take ice cream out of the freezer to let soften for about 15 minutes.
Heat chocolate and heavy cream in a small saucepan over low heat, stirring frequently. Mix until chocolate is just melted and smooth. Let cool.
Using a large spoon, gently spread ice cream evenly over crust, taking care not to disturb crust. Push ice cream down with the spoon to eliminate air pockets, working quickly and keeping the spoon on the surface of the ice cream to keep it from mixing with the crust. Keep the ice cream layer flat (if it's mounded, the topping may drift to the edges).
Put the pie plate in the freezer for at least two hours to allow ice cream to harden completely. Be sure to keep the pie plate flat.
Pour the chocolate topping over ice cream and spread it with a table knife and/or tilt the pie plate to cover the ice cream layer, taking care not to disturb ice cream. Use knife only on the surface of the topping to avoid mixing it with the ice cream. Freeze at least one hour on a flat surface in the freezer or until you are ready to eat.