Oreo Layered Ice Cream Cake – Vanilla ice cream is layered with Heath bar pieces, Oreo crumbs, caramel sauce, and hot fudge to make the most decadent ice cream cake you’ve ever had.
In the final week of National Ice Cream Month, it only seems right to make one of my favorite ice cream desserts of all time. This dessert is one that we would order regularly at a restaurant because of the incredible flavors and textures that had the ability to please everyone.
This dessert was called Captain Jack’s Buried Treasure. While it sounds extravagant, it’s really just a layered ice cream cake made with vanilla ice cream, caramel, hot fudge, Oreo crumbs, and Heath Bar pieces. Each bite was sweet yet rich, creamy yet crunchy, and oh so addictive. I loved it so much.
I have recreated this iconic dessert here today and it’s much easier to make than you’d imagine. With only 5 ingredients, this ice cream cake is made in just a couple steps. But before we get to the recipe, let’s gawk at the beauty of this Oreo Layered Ice Cream Cake!
The layers of this cake
This cake is made with 4 different layers:
- Vanilla ice cream
- Heath bar pieces
- Caramel sauce and fudge sauce
- Oreo pieces
These layers are repeated to give the dessert a cake look.
How to layer the cake
To ensure this cake releases easy from the pan, I used a springform pan. However, that pan isn’t water tight. As such, we need to line the inside with foil to make sure any melted ice cream doesn’t seep out.
Next, the layers begin with ice cream, then Heath bar pieces. The caramel sauce is added, along with the fudge sauce. It’s okay for the sauces to mix together in this layer. You may need to warm them up slightly to make them easy to spread. But be careful not to make them too hot, or they will melt the ice cream too much.
Finally, the first layer is finished with a thick layer of Oreo pieces. Before the layers are repeated, the cake must be frozen solid. This ensures the layers stay straight and the ice cream doesn’t melt too much.
After the cake is frozen solid, remove from the freezer and repeat the layers one more time. Freeze until solid again.
Tips & Tricks
- Line the pan. To ensure the ice cream stays in the pay without seeping out, you must line the inside of the pan with aluminum foil.
- Freeze between layers. Make sure to freeze the cake before repeating the layers. This ensures the layers stay straight and the ice cream doesn’t melt too much.
- Don’t turn Oreos into crumbs. Try to keep the Oreo pieces in bigger pieces rather than grinding down to crumbs. It will give the cake a more rugged look and be more pleasant to eat.
- Don’t use sauces that are too hot. You may need to warm the caramel and hot fudge to make them spreadable. However, do not make them too hot or they will melt the ice cream in the cake.
Oreo Layered Ice Cream Cake
- 2 cups crushed Oreos
- 4 ounces Heath bar pieces
- 1 half gallon vanilla ice cream
- ⅔ cup caramel sauce
- ⅔ cup fudge sauce
- Line the inside of a 8-inch springform pan with aluminum foil. Layer the bottom of the pan with half of the ice cream. Top with half of the Heath bar pieces. Top with half of the caramel sauce and half of the fudge sauce (you may need to heat slightly to make them easy to spread but don't make them too hot or it will melt the ice cream). Finsih with half of the Oreo crumbs. Freeze until solid, about 6 hours.
- Repeat another layer of ice cream, Heath bar pieces, caramel, fudge sauce, and Oreo crumbles. Freeze until solid, about 6 hours.
- Remove from freezer once solid. Release springform outer shell. Flatten out the aluminum foil lining. Slice and serve ice cream cake immediately. No need to thaw out because it will start to melt once on a plate. Freeze any remaining cake.