- 48oz chocolate ice cream
- 48oz cookies and cream ice cream
- 20 oreo cookies
- 1/2 stick butter, melted
- 12 oz bag chocolate chips
- 1 can coconut milk
- 1 tub cool whip
- Allow ice cream to rest for two hours until softened.
- Line 8 inch cake pans with parchment paper, I did three strips per pan so it would be easy to pull out in once piece. Repeat for 2nd pan.
- Pour chocolate ice cream into one pan and cookies and cream ice cream into the other.
- Freeze for at least 4 hours.
- While freezing, making oreo crumble by pulsing oreos and melted butter in food processor. Scrap down sides as needed or until oreos are crumbly but able to stick together. Set aside.
- In a sauce pan, heat coconut milk until bubbling, about 4-5 minutes. Turn off heat and add chocolate chips. Stir until all melted. Set aside and let cool.
- Once cakes are frozen, take out bottom later (I did chocolate). Pour about 1/3 of cooled fudge on top, leaving about 1/2 inch from the edge so it doesn’t spill over.
- Add as much crumbled oreo on top of fudge as you can, about half or more, pack it down with hand.
- Put back in freezer for at least 2 hours. Take cool whip out to defrost.
- After 2 hours, take out both cakes and remove them from pan. I lined a baking sheet with parchment paper and layed down the chocolate/fudge/oreo layer as the base. Flip the cookies and cream layer upside down on top of the chocolate layer to make a stacked cake. You want to work quickly because it melts fast.
- Ice the entire cake with the tub of cool whip and then back into the freezer for at least 4 hours. I did overnight.
- Decorate the cake with more fudge, whipped cream, sprinkles. You will have leftover fudge, but can pour all over the cake if you wish.
Category: dessert, ice cream, cakeMethod: FreezerCuisine: American