Ice Cream Cake With Hazelnut Oreo Cookie Crust

Ingredients:

  • 1 pound package Oreo Chocolate Hazelnut Flavored Creme Sandwich Cookies

  • 3 tablespoons melted butter, slightly cooled

  • 4-5 cups Chocolate ice cream, buy the 1 1/2 quart container

  • 4-5 cups Vanilla ice cream, buy the 1 1/2 quart container

  • 2/3 cup store bought hot fudge topping 

  • 2/3 cup store bought caramel sauce

  • 1/3 cup roughly chopped salted cocktail peanuts, skins removed 

  • Whipped cream for topping (optional)


Directions:

1. Set out the Chocolate and Vanilla ice cream containers to a counter top so that it can soften up. If it starts to soften up too much, put in refrigerator.

2. Open up a 9 inch round springform pan and line the bottom inside plate of the pan with parchment paper. Assemble the springform pan back together again and cut any excess parchment paper that is hanging out the sides of the bottom plate. Wrap the outside bottom of the pan and up the sides with foil (this will help catch any melted ice cream from a leaky springform pan).

3. Using a food processor pulse 22 of the Oreo cookies (all of the cookie, including the creme filling) until you have crumbs. In a medium bowl combine the Oreo cookie crumbs and melted butter. Press the crumbs into the bottom of the prepared springform pan. Put the springform pan in the freezer for at least 15 minutes or longer so that the crust can set up. Pulse the remaining Oreo cookies until you have crumbs and set aside for later.

4. Remove the springform pan from freezer. Using a large bowl add about 4-5 cups of  Chocolate ice cream and stir until softened. Using a rubber spatula, gently spread the ice cream over the top of the crumbs in the springform pan. Just eyeball how much ice cream until about half way up the pan. Sprinkle the Oreo cookie crumbs evenly over the top of the Chocolate ice cream, but set aside about 3 tablespoons of the crumbs for the topping of the cake for later. 

5. Microwave the hot fudge sauce for about 30-45 seconds so that it is soft. Drizzle the hot fudge sauce evenly over the top of the cookie crumbs. Using a large bowl add 4 cups of Vanilla ice cream and stir until softened. Using a rubber spatula gentle spread ice cream over the top of the hot fudge sauce. If the cake is not all the way near the top, add another cup of Vanilla ice cream, but leaving room for the last ingredients. 

6. Sprinkle the remaining Oreo cookie crumbs evenly over the top of the Vanilla ice cream. Microwave the caramel sauce for about 30 seconds so that it is soft. Drizzle caramel sauce over the top of the Vanilla Ice cream. Add the peanuts evenly over the top of the caramel sauce. Cover the top of the cake with plastic wrap and set in freezer for at least 8 hours or more.

7. Remove cake from freezer to a cutting board. Let cake soften for 5-10 minutes. Remove the outer ring of the springform pan. Cut the cake with a serrated knife dipped in a warm glass of water. Serve each serving with whipped cream (optional). 

Notes: So why does this recipe call for 4-5 cups each of Chocolate and Vanilla ice cream? I’m giving a little leeway if you only have a springform pan that are sizes from 8 to 10 inch and varying heights. Buy the Chocolate and Vanilla ice cream in 1 1/2 quart containers each. 1 1/2 quarts equals 6 cups.