Easy 5 Layer Ice Cream Cake #desserts #frozenrecipe

Basic and celestial 5 layer frozen yogurt cake sitting on head of an Oreo hull. Chill and celebrate with this simple formula!

You'll let the hot fudge sauce chill off in the wake of making it, yet it will never be as cold as the frozen yogurt layer underneath it. In light of the distinction in temperature, the two will kind of work together (however not in an appalling mass way) as you spread and that is OK! Ensure you place it all in the cooler for 15 minutes before spreading the whipped cream on top.

As the cake freezes, within layers remain independent, yet move around a considerable amount. I cherished the strips of hot fudge all through and, obviously, the sprinkles on top. ♥

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Ingredients

• 36 Oreos (1 standard package)
• 1/2 cup (115g) unsalted butter, melted
• 1 quart chocolate ice cream, softened
• 1 quart your choice flavor ice cream, softened (I used peanut butter cup)
• 1 and 1/2 cups (420g) hot fudge (store-bought or yummy homemade)

Whipped Cream

• 1 cup (240ml) heavy cream
• 2 Tablespoons (15g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• sprinkles

Instructions

1. Make the crust: In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into a 9×13 pan. (No need to grease the pan prior.) Make sure it is very tightly packed– I use the back of a spatula to firmly press it in. Freeze for 15 minutes.
2. During that time, place the softened chocolate ice cream in a bowl and give it a good stir to rid any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen crust. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
3. During that time, place the 2nd ice cream flavor into a bowl and stir it until it is smooth and very soft. Carefully spread on top of the chocolate ice cream. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
4. Make sure the hot fudge is spreadable consistency. You may have to slightly heat it if using store-bought. Spread it on top of the ice cream as best you can. Because it is not as cold as the ice cream layer, the two will slightly mesh together as you spread. That’s ok. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
5. Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes. Spread on top of hot fudge layer, then top with sprinkles. Cover with aluminum foil and freeze for at least 12 hours before serving (and up to a few days!).
6. Use a very sharp knife to cut, making sure you are cutting into the crust. Keep leftovers in the freezer.

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