Minty layered Oreo Ice Cream Sundae Cake
A mint Oreo crust is filled with vanilla ice cream swirled with fresh mint, hot fudge, and whipped cream, and topped with chopped peppermint patties and chocolate chips
Ingredients
- 1 gallon Vanilla ice cream
- 25 Mint Oreo Cookies
- 4 Chopped Peppermint patties
- 1 tbsp Fresh mint - chopped into small pieces
- 11.5 oz jar hot fudge sauce
- 1 pint Heavy Whipping cream
- 1 tsp Vanilla extract
- 3 Tbsp melted butter
- ¼ cup sugar
- ½ cup Mini dark chocolate chips
- ¼ cup chocolate sprinkles
Instructions
- Place Cookies in a food processor with the cream in the middle and grind until forming fine crumbs. You can reserve some of the mixture for later if you'd like to sprinkle over the top
- Add melted butter and cookie crumbs to a bowl and mix together than press into a greased or parchment paper lied spring-form pan, and bake at 350 for 10-15 minutes. Remove from oven and allow to cool
- Scoop ice cream into a medium bowl and add the fresh mint and stir to combine, and spread over top of the crust
- Put in the freezer for 30 minutes or until the ice cream starts to harden up
- Heat fudge in a small saucepan over low heat until it warms enough to pour. You don't want it too hot or it will melt the ice cream. Pour the jar of fudge over the creamy layer of ice cream
- Add heavy cream, sugar, and vanilla to a stand mixer and whip for about 4-5 minutes or until light and fluffy
- Spread whipped cream over top of the fudge
- Sprinkle peppermint patty pieces, chocolate chips, and chocolate sprinkles over the top
- Freeze for 2 hours or until ice cream is completely solid, then using a large knife, cut into slices and enjoy!
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