Ice Cream Cake


Ice Cream Cake

Ice Cream Cake

Vanilla ice cream
Chocolate ice cream
235g hot caramel sauce
12 OREO thins crushed
357g heavy whipping cream
55g sugar
1 teaspoon vanilla
Rainbow sprinkles or other decorations as desired.


Remove ice cream from the freezer and defrost about 15 minutes.

While ice cream is softening, line two 8-inch cake pans with cling film and leave a few inches of overhang.

Spoon soft ice cream into each prepared pan, pressing down to remove air bubbles as you go.

Cover with plastic wrap and press down evenly to smooth the top.

Freeze for 8-12 hours or until hardened.

1 hour before assembling cake, place serving stand into the freezer.

Place heavy cream, sugar and vanilla into a large bowl and whip until smooth and fluffy.

Now the fun part...

Remove ice cream layers and serving Stands from freezer.

Unwrap the tops of the ice cream layers and using the excess Cling Film and remove layers from pans.

Place chocolate layer on the bottom. Smooth an even layer of hot Caramel over the chocolate layer, leaving a 1/2 inch border.

Sprinkle crushed OREO thins over hot caramel and press down gently.

Add vanilla layer overtop. Spread whipped cream overtop of the entire cake, add sprinkles as desired and freeze until ready to serve.