Cool off with a slice of this lactose intolerant-friendly ice cream cake. This cake needs to freeze for at least 12 hours prior to serving. It’s a great make-ahead dessert option for birthday parties and BBQs.
- Make the crust: In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into a 9×13 pan. (No need to grease the pan prior.) Make sure it is very tightly packed. We recommend using the back of a spatula to firmly press it in. Freeze for 15 minutes.
- During that time, place the softened chocolate ice cream in a bowl and give it a good stir to rid any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen crust. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal)
- During that time, place the 2nd ice cream flavor into a bowl and stir it until it is smooth and very soft. Carefully spread on top of the chocolate ice cream. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal)
- Make sure the hot fudge is spreadable consistency. You may have to slightly heat it if using store-bought. Spread it on top of the ice cream as best you can. Because it is not as cold as the ice cream layer, the two will slightly mesh together as you spread. That’s ok. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal)
- Spread the whipped topping on top of hot fudge layer, then top with sprinkles. Cover with aluminum foil and freeze for at least 12 hours before serving (can freeze up to a few days).
- Use a very sharp knife to cut, making sure you are cutting into the crust. Keep leftovers in the freezer.
- 1 quart of ice cream is 2/3 of a standard 1.5 quart container. So you’ll use a little more than half of the container for each ice cream layer.
- Recipe adapted from sallysbakingaddiction.com