Love Dairy Queen ice cream cakes? Me too. That’s why I wanted to find a way to make my own chocolate crust for ice cream cake. Using Magic Shell creates a more crunchy crust if that’s what you’re looking for. In my household I have to avoid coconut oil, so I instead use straight fudge topping. Not as crunchy, but just as chocolatey good.
What you need:
- 10-15 chocolate sandwich cookies (homemade or 1 sleeve store-bought)
- 11.5 oz fudge topping or 7.25 oz Magic Shell chocolate sauce
- food processor or rolling pin and ziploc bag
- mixing bowl
Time: 5 minutes
Serves: Makes enough for one 9-inch pie plate or springform pan
Multiplying the recipe: Yes, the recipe can be doubled, but be careful dividing the crust to keep them even.
Oreo Fudge Crust:
Pulse cookies in a food processor or crush them with a rolling pin. In a mixing bowl, mix crushed cookies and the fudge (or Magic Shell).
Press into pie pan. Fill with your favorite filling! Try this ice cream cake.