Go Back

Moose Tracks Ice Cream Cake

Moose Tracks ice cream cake is an easy no-bake frozen cake made with a crushed Oreo crust, vanilla ice cream, fudge ribbons, and peanut butter cup chunks. You’ll swirl hot-fudge sauce through the top, freeze until firm, then finish with whipped topping for clean slices.
Print Recipe Pin Recipe
Prep Time 25 minutes
freezing 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookies
  • 24 Oreo cookies crushed
unsalted butter
  • 6 tbsp unsalted butter melted
vanilla ice cream
  • 0.5 gallon vanilla ice cream softened
Moose Tracks fudge sauce or hot fudge
  • 1 cup Moose Tracks fudge sauce or hot fudge divided
miniature peanut butter cups
  • 1.5 cups miniature peanut butter cups halved
whipped topping
  • 2 cups whipped topping
Extra fudge and peanut butter cups
  • 1 extra fudge and peanut butter cups for topping

Equipment

  • 1 springform pan

Method
 

Make the Oreo crust
  1. Combine crushed Oreo cookies and melted unsalted butter, then press the mixture firmly into a 9-inch springform pan until evenly packed and level. Chill in the freezer for 15 minutes to set the crust.
Build the ice cream layer
  1. Fold halved miniature peanut butter cup halves and half of the Moose Tracks fudge sauce into softened vanilla ice cream until the cups are distributed. Spread the ice cream over the frozen Oreo crust in an even layer, leaving the surface smooth.
  2. Drizzle the remaining Moose Tracks fudge sauce over the ice cream, then swirl it through the top with a knife for visible fudge ribbons. The surface should show dark swirls streaking across the vanilla.
Freeze and finish
  1. Freeze the cake for 4 hours until completely firm. The center should feel solid when lightly pressed through the pan.
  2. Top with whipped topping and decorate with extra peanut butter cups plus additional fudge drizzle for a layered look. Use a gentle hand so the whipped layer stays intact.
  3. Freeze for 2 more hours before serving to fully set the whipped topping. Slice with a sharp knife for clean, visible layers of vanilla, fudge, and peanut butter cups.

Notes

Pro tip: soften the ice cream just until spreadable—if it’s too warm it can become soupy and smear the fudge swirls. Store leftovers covered in the freezer for up to 3 months; thaw in the fridge 10–15 minutes for easier slicing. Freezer-friendly: yes. Dietary swap: use dairy-free vanilla ice cream and a dairy-free hot fudge (and check whipped topping ingredients) to make a dairy-free version.