Easy Ice Cream Cake (Print Version)

# Ingredients:

→ Ice Cream Layer

01 - 1½ quarts of your favorite ice cream, softened just enough to work with

→ Chocolate Cake Base

02 - ¼ cup sour cream
03 - ½ cup buttermilk
04 - 1 large egg
05 - ½ cup hot water or freshly brewed coffee
06 - ⅓ cup vegetable oil
07 - 2 teaspoons vanilla extract
08 - 1¼ cups all-purpose flour
09 - 1 cup granulated sugar
10 - ¼ cup unsweetened cocoa powder
11 - ½ teaspoon baking powder
12 - 1 teaspoon baking soda
13 - ½ teaspoon kosher salt

→ Toppings & Assembly

14 - 14 Oreo cookies, roughly chopped
15 - 1 cup hot fudge sauce, cooled to room temperature
16 - 1 pint heavy whipping cream, chilled
17 - 3 tablespoons powdered sugar
18 - 2 teaspoons vanilla extract

# Instructions:

01 - Line an 8-inch cake pan with plastic wrap, leaving extra hanging over the sides for easy removal later. Scoop the slightly softened ice cream into the pan, pressing it down evenly to eliminate air pockets. Cover tightly with plastic wrap and freeze until completely solid.
02 - Bake an 8-inch chocolate cake layer using your preferred recipe or a quality box mix. Allow it to cool completely before assembly. If making homemade, combine wet ingredients in one bowl and dry ingredients in another, then mix together until just combined.
03 - Place the cooled cake layer on your serving plate. Spread the room temperature fudge sauce evenly over the top, then sprinkle the chopped Oreo cookies over the fudge. Carefully remove the ice cream layer from the freezer and place it on top of the cake. Return to freezer while preparing whipped cream.
04 - In a large mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla. Using an electric mixer, start on low speed and gradually increase to high. Whip until soft peaks form, then finish by hand to achieve firm peaks. Be careful not to overwhip or the cream will curdle.
05 - Remove the cake from the freezer and cover completely with the whipped cream, smoothing the top and sides. Transfer remaining cream to a piping bag with a large star tip. Create chocolate drips around the edge using warm fudge, then pipe decorative swirls along the top border. Press crumbled cookies around the bottom edge for a finished look.
06 - The cake can be stored in the freezer until ready to serve. For best slicing results, remove from freezer and let sit at room temperature for about 15 minutes before cutting. Run your knife under warm water between cuts for cleaner slices.

# Notes:

01 - For best results, slightly soften the ice cream before layering to create a smooth, even surface that's easier to work with.
02 - Keep your kitchen as cool as possible during assembly, and don't hesitate to return the cake to the freezer between steps if needed.
03 - When lining the cake pan with plastic wrap, leave plenty of overhang on the sides to make removing the ice cream layer much easier.
04 - Running your knife under hot water before each cut will help you achieve clean, professional-looking slices.

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