Ingredients
Equipment
Method
Build the Oreo crust
- Mix the crushed Oreo cookies with melted butter until the crumbs look evenly coated, then press firmly into the bottom of a 9-inch springform pan with the back of a spoon. Freeze for 15 minutes until set.
Layer and freeze the ice cream
- Spread the slightly softened vanilla ice cream in an even layer over the Oreo crust and smooth the top with a spatula, then return to the freezer. Freeze for 1 hour until firm.
- Drizzle the slightly cooled hot fudge sauce over the vanilla layer in a thin ribbon, letting some streaks form for visible layers. Freeze for 15 minutes to set.
- Spread the slightly softened strawberry ice cream over the fudge layer and smooth the top, then cover with plastic wrap so it doesn’t touch the surface. Freeze for at least 4 hours or overnight until completely firm.
Finish and serve
- Run a warm knife around the inside edge, release the springform, and transfer the cake to a serving plate for clean, intact layers.
- Pipe whipped topping swirls around the top edge and scatter rainbow or patriotic sprinkles across the center so they catch the light. Slice with a hot knife and serve immediately.
Notes
For the cleanest slice, keep the cake in the freezer until right before serving and use a hot knife for each cut, wiping between slices. Store covered in the freezer up to 1 week; once topped with whipped cream, keep it covered and use within 1–2 days for best texture. Freezing without whipped cream is yes—wrap tightly and freeze up to 1 month. For a lighter option, use low-fat vanilla and strawberry ice cream and a stabilized whipped topping to help it hold its shape.