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Moose Tracks Ice Cream Cake

Moose Tracks ice cream cake layers a crunchy Oreo crust with vanilla ice cream swirled with fudge ribbons and stuffed with peanut butter cup pieces. This easy frozen cake freezes to a firm slice-ready texture with a glossy fudge finish.
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Prep Time 25 minutes
freeze 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookie crust
  • 24 Oreo cookies Crushed into fine crumbs.
  • 6 tbsp unsalted butter Melted to help the crumbs hold together.
Frozen ice cream layer
  • 0.5 gallon vanilla ice cream Soften until scoopable, then fold in fudge and peanut butter cups.
  • 1 cup Moose Tracks fudge sauce or hot fudge Use half for the ice cream mixture and reserve the rest for drizzling and swirls.
  • 1.5 cup miniature peanut butter cups Halve the cups so they distribute through the cake.
Topping
  • 2 cup whipped topping Spread over the cake just before the final freeze.
  • 1 Extra fudge For drizzle after topping.
  • 1 Extra peanut butter cups For decorating on top.

Equipment

  • 1 springform pan

Method
 

Make the Oreo crust
  1. Combine crushed Oreo cookies with melted unsalted butter until evenly coated, then press firmly into a 9-inch springform pan to form a flat crust.
  2. Freeze the crust for 15 minutes until set.
Assemble the frozen cake
  1. Spoon the softened vanilla ice cream into a large bowl, then fold in halved miniature peanut butter cups and half the Moose Tracks fudge sauce until evenly distributed.
  2. Spread the ice cream mixture over the frozen Oreo crust, smoothing the top with an offset spatula or spoon.
  3. Drizzle the remaining fudge sauce over the top and swirl gently with a knife to create dark ribbon-like swirls.
  4. Freeze for 4 hours until completely firm.
Top and finish
  1. Spread whipped topping evenly over the firm cake layer.
  2. Decorate with extra peanut butter cups and drizzle with extra fudge for a finished look.
  3. Freeze for 2 more hours before serving so the top stays set and slices cleanly.

Notes

For the cleanest slices, thaw the cake in the refrigerator for 10–15 minutes before cutting. Store leftovers covered in the freezer for up to 2 weeks (freeze up to 2 months). If you want a lighter option, swap whipped topping for light whipped topping while keeping the freezing steps the same.