Ingredients
Equipment
Method
Build the Oreo crust
- Mix the crushed Oreo cookies with the melted butter until evenly moistened, then press the mixture firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes until set, and the crust should look compact and solid.
Layer vanilla ice cream and firm it
- Spread the vanilla ice cream in an even layer over the Oreo crust, smoothing the top with a flat edge. Freeze for 1 hour until firm, so the layer holds its shape when you move the pan.
Add the fudge ribbon
- Drizzle the hot fudge sauce over the vanilla layer in a thin, even ribbon. Freeze for 15 minutes until the fudge is slightly set and no longer runny.
Layer strawberry ice cream and freeze fully
- Spread the strawberry ice cream over the fudge layer, smoothing the top for an even finish. Cover with plastic wrap and freeze for at least 4 hours or overnight, until the cake is completely firm.
Unmold and top
- Run a warm knife around the edge, release the springform, and transfer the cake to a serving plate. Work quickly so the sides stay clean and the edges don’t melt.
- Pipe whipped cream swirls around the top edge, then scatter sprinkles across the center. Slice with a hot knife and serve immediately, using quick, straight cuts for clean layers.
Notes
For the cleanest slices, freeze the cake overnight and use a hot knife for each cut—wipe and reheat the blade between slices. Store covered in the freezer for up to 2 weeks; whipped topping may soften slightly but the layers hold. Freezing is recommended; do not thaw at room temperature. For a lighter option, use sugar-free vanilla and strawberry ice cream and a reduced-sugar hot fudge sauce to cut added sugars while keeping the same layered texture.