Carvel Oreo Ice Cream Cake
This layered Oreo ice cream cake combines crunchy cookies, creamy textures, and sweet decadence into a dessert masterpiece.
Ingredients
- 1 quart vanilla ice cream
- 1 quart chocolate ice cream
- 1 1/2 cups crushed Oreos plus extra for garnish
- 1/4 cup chocolate fudge sauce
- 1 cup whipped topping
Instructions
- Soften the vanilla ice cream and spread it evenly into the springform pan. Freeze for 1 hour.
- Sprinkle a layer of crushed Oreos over the vanilla ice cream. Drizzle with chocolate fudge sauce. Freeze for 30 minutes.
- Soften the chocolate ice cream and spread it over the Oreo layer. Freeze for 2 hours or until firm.
- Remove from the pan, frost the cake with whipped topping, and decorate with extra crushed Oreos.
- Freeze for another hour before serving.
Notes
Nutritional values (per serving):
- Calories: 420
- Total Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 6g
Vitamins and minerals present (per serving):
- Calcium: 12%
- Iron: 5%
- Vitamin D: 6%
- Potassium: 8%
- Vitamin A: 7%
Any additional notes/tips to enhance the flavor for the recipe
- Use mint Oreos for a refreshing twist.
- Add a drizzle of caramel sauce for extra indulgence.
- Serve with fresh berries for a hint of tartness.