Ice Cream Cake with Oreo Crust and a Nutella Swirl
1 Family Size Pack of Oreos
1 Stick Butter – Melted
1.5 Quart of Vanilla Bean Ice Cream
1- 11 oz. Store Bought Pound Cake- cut into ½ inch slices then cut each piece in small cubes
24 oz. Cool Whip Topping
¾ Cups Nutella
½ Cup Heavy Cream
1 tbsp. Corn Syrup
9 or 10 inch Springform Pan
Bring the ice cream to room temperature for at least an hour and a half. You almost want it to be soupy.
Place the springform pan in the freezer for a half hour. Next make your crust. In a food processor blend your Oreos into crumbs. Put the crumbs in a mixing bowl and add in your melted butter. Mix well. Remove the springform pan from the freezer and place the crumbs in the bottom of the pan. Using your fingers really press the crust in an even layer over the bottom of the pan. Place the pan back in the freezer for another half hour.
Next make your Nutella swirl. In a small pan combine your heavy cream with corn syrup. Bring to a slight simmer. Put the Nutella in a large measuring cup and then pour the heavy cream mixture over it. Let it sit for about 3 to 4 minutes to warm the Nutella, and then mix well.
Remove the pan from the freezer and place the pound cake evenly in a layer over the Oreo crust. Pour half of the ice cream container over that layer. Next pour the Nutella swirl all around the ice cream layer. You can freeze in between layers to give a more defined layer. Next pour the rest of the ice cream over the Nutella layer. Put the pan in the freezer for at least 4 to 6 hours. When frozen, remove the pan from the freezer. Run a knife around the outer perimeter of the springform pan. Unlock and remove the outer ring of the springform pan. Ice the cake with your Cool Whip on all sides and top. At this point you can decorate the cake with sprinkles. Put it back in the freezer for another hour. And serve.