From the Chef: Ice Cream Cake


Written by Mark Marques

As Spring approaches, and along with it warm weather, I offer a fun recipe for making homemade Ice Cream Cake. 

(Please read recipe completely before making the cake. This recipe is easy, but takes a couple of hours to make due to the required freezing time between steps.)


  • 1 Package Oreo Cookies
  • 1/2 Cup Butter, Melted
  • ½ Gallon Peanut Butter Cup Ice Cream (Or your favorite flavor)
  • 1 Jar of Hot Fudge Sauce
  • Whipped Cream
    • 1 Pint of Heavy Whipping Cream
    • 1 Tablespoon Vanilla
    • ¼ Cup Sugar
  • Or 1 large tub of Cool Whip
  • 1 Bottle of Magic Shell
  • Chopped Nuts (Optional)


In a Food Processor or by hand, crush the Oreo Cookies to a smaller chunks or crumbs to your liking. Smaller crumbs make a denser crust. Also, you may need to do this step in batches.

Dump into a medium mixing bowl and pour melted Butter onto cookies crumbs and mix thoroughly to coat all crumbs with butter. Pour into a 13×9 Baking dish for a square cake or into a Spring Form Pan for a round cake. Press crumbs down firmly to pack the down. (I like using the bottom of a measuring cup.)

Freeze crust for 1/2 hour.

While the Crust is freezing, take out the Ice Cream from the freezer and let sit for the last 15-20 minutes of the crust freezing time to soften. Mix Ice Cream with a wooden or metal spoon to smooth out any hard chunks in the ice cream and pour onto the crust and smooth out evenly. A bowl scraper or a spatula works great.

Freeze for 1/2 hour.

Heat the Hot Fudge Sauce for ease of pouring. Pour the fudge over the top of the ice cream and evenly spread the sauce over the Ice Cream. Return to freezer for one hour.

While the hot fudge is freezing on the ice cream, using a Kitchen Aid with the whisk attachment or a Hand Mixer in a medium metal bowl, pour in the Heavy Cream and start whipping cream. Slowly add the Sugar until fully dissolved and add Vanilla. Whip until stiff peaks or a thick consistency is achieved. (Do not over mix or you will make butter.)

Top hot fudge with Whipped cream using a piping bag or pour it to the top of the pan and place in the Freezer for at least one hour.  If using a Spring Form Pan, you can remove the sides and pour on the magic shell in a crisscross pattern or in multiple circles, be sure some runs down the sides. Do the same for the top of the square cake. You can also add chopped pistachios, walnuts or pecans if you would like to add a bit of additional crunch. Return to freezer until ready to serve.

To serve:

Take a large cup or plastic pitcher and fill with hot water and place the cutting knife in it to help cut cake. Wipe off the excess water with some paper toweling and cut into slices. Place the knife back in the hot water between cuts to make it easier to cut and serve.


Please make this cake your own. If you do not like Oreos, use your favorite cookie, Pecan Sandies or Lorna Doone’s Short Bread Cookies would be great, so would Vanilla Oreos or even actual cake. The flavor of Ice Cream is dependent on what you like. Mix it up, be creative. You can also use Caramel Sauce instead of Hot Fudge. Instead of Vanilla in the Whipped Cream, use Almond Extract or add Some Instant Coffee. This is your cake, make it your own!

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square,  the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas.  Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.

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