Cookies-and-Cream Ice Cream Cake

american cake chocolate dairy dessert picnic summer bon appétit vegetarian pescatarian peanut free tree nut free soy free kosher

N/A

Makes 12 servings

Source

Ingredients

1 16-ounce pound cake, thawed if frozen

6 cups cookies-and-cream ice cream (from 1/2 gallon), slightly softened

1 16-ounce jar purchased hot fudge sauce

1 12-ounce package semisweet chocolate chips

1/4 cup water

10 Oreo cookies, coarsely chopped

1 cup chilled whipping cream

3 tablespoons sugar

Assorted candies (such as M&M’s, gumdrops and candy sprinkles)

Birthday candles

Method

Cut cake into 1/3-inch-thick slices. Halve each slice diagonally, forming triangles. Cover bottom of 9-inch-diameter springform pan with cake by arranging some triangles, points facing in, around edge of pan. Fill in center with more triangles; then cut additional pieces to fill in any spaces. Spread half of ice cream over cake. Freeze until firm, about 1 hour.

Stir fudge sauce, chocolate chips and 1/4 cup water in heavy medium saucepan over medium-low heat until melted and smooth. Cool to just barely lukewarm. Spread half of fudge sauce over ice cream. Sprinkle with cookies. Top with enough remaining cake slices to cover. Spread remaining ice cream over. Freeze 1 hour.

Stir remaining fudge sauce over medium-low heat until barely lukewarm. Pour sauce over ice cream, spreading to edge. Freeze at least 6 hours or overnight.

Beat cream and sugar in medium bowl to peaks. Run knife around pan sides to loosen cake. Release pan sides. Spread whipped cream around sides (not top) of cake. (Can be made 1 day ahead. Freeze.) Arrange candies and candles atop.