Ice-Cream Cake


My sister Meghan and I have summer birthdays about 10 days apart.  Growing up we always had a combined birthday party, we are two years apart and had the same friends, and we always requested Dairy Queen’s Ice Cream Cake.  This Ice Cream cake rivals Dairy Queen’s (I made this tonight for Valentines Day and my husband said it was better than Dairy Queen’s, which is one of the highest compliments because he loves Dairy Queen’s Ice Cream Cake).  This recipe comes from my Grandma Senica (my father’s mom), she makes it every Christmas Day and our entire family looks forward to it!


14.3 oz package of Oreos

1/4 cup melted butter

1.75 quart of good quality vanilla icecream (buy the square block) slightly softened

16 oz jar Hot Fudge

1-8oz cool whip

Heath candy bar topping



Crush the entire package of Oreo cookies.  I put them in a large plastic bag and crush them with a mallet.


In a bowl, combine crushed oreos with the melted butter and stir.


Press Oreo mixture into the bottom of a greased 9×13 pan.


Take your slightly softened ice-cream (this can be achieved by leaving out at room temperature until slightly softened) and remove the cardboard from the block of ice-cream.


Cut the block of ice-cream into 3 pieces, place the pieces on top of the oreo crust and push the ice-cream in place with your fingers.  Cover with aluminum foil and put in the freezer until firm.


Warm the hot fudge topping just enough so it can be stirred, about 15 seconds in the microwave, you can also use a warm water bath.  You do not want it hot!!  Spread the fudge evenly on top of the ice-cream.


Spread the cool whip evenly on top of the fudge.


Sprinkle Heath candy bar topping on top of cool whip to your liking.


Cover with aluminum foil and freeze over night.  Slice and enjoy!  Keep leftovers in the freezer.

Click here for printable recipe.


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