Tools

• 846 tip

• 1 (8‑inch) cake pan

Ingredients

• 1½ quarts ice cream, slightly softened

• 1 (8‑inch) chocolate cake layer

• 14 Oreo cookies, roughly chopped

• 1 cup hot fudge sauce, room temperature

• 2 cups heavy whipping cream

• 3 tablespoons powdered sugar

• 2 teaspoons vanilla extract

• Optional decorations: ½ cup hot fudge to drip, 1 cup crushed cookies, sprinkles, cherries, etc.

Direction

1. Make the Ice Cream Layer Line an 8‑inch cake pan with plastic wrap and freeze for 15 minutes. Let the ice cream soften on the counter for 15 minutes. Scoop the ice cream into the chilled pan, cover with plastic, and press into an even layer. Freeze until very firm, at least 2 hours (or up to several days).

2. Assemble the Layers Place the chocolate cake layer on a serving plate. Spread the fudge sauce over the top and sprinkle the chopped cookies. Remove the ice cream layer from the pan using the plastic wrap and place it top‑side down onto the cake. Press the plastic around the sides and freeze for at least 1 hour (or up to several days, wrapped tightly).

3. Make the Whipped Cream Beat the cold heavy cream, powdered sugar, and vanilla on low, then high, until soft peaks form (about 3 minutes). Finish whisking by hand until the peaks firm up—do not over‑whip. Reserve 1 cup in a piping bag fitted with an Ateco 846 tip and refrigerate.

4. Decorate the Cake Cover the cake with the remaining whipped cream, smoothing the top and sides. Press crushed cookies around the bottom edge. For a fudge drip, freeze the cake for 1 hour. Warm fudge, place in a piping bag, and pipe around the top edge, letting it drip down the sides. Pipe the reserved whipped cream around the top edge. Add sprinkles, cherries, or extra cookies if desired.

5. Serve or Store Serve immediately or freeze until ready to slice. If freezing for several hours or longer, freeze 1 hour to set decorations, then wrap in plastic. Before slicing, let the cake sit at room temperature for 15 minutes. Warm the knife under hot water and wipe between cuts for clean slices. Return leftovers to the freezer—whipped cream does not thaw well once frozen.

Nutrition -

(Per Serving)

Calories: 839 kcal Carbohydrates: 100 g Protein: 11 g Fat: 46 g Saturated Fat: 24 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 15 g Trans Fat: 1 g Cholesterol: 128 mg Sodium: 671 mg Potassium: 584 mg Fiber: 3 g Sugar: 67 g Vitamin A: 1295 IU Vitamin C: 1 mg Calcium: 296 mg Iron: 4 mg