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Moose Tracks Ice Cream Cake

Moose Tracks ice cream cake is a no-bake frozen cake with a buttery Oreo crust, fudge ribbon swirls, and peanut butter cup chunks. Layers of softened vanilla ice cream, fudge sauce, and whipped topping freeze into a sliceable dessert with a rich chocolate-peanut finish.
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Prep Time 25 minutes
freezing 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookie crust
  • 24 Oreo cookies Crushed into fine crumbs.
  • 6 tbsp unsalted butter Melted.
Moose Tracks ice cream layer
  • 0.5 gallon vanilla ice cream Softened until spreadable.
  • 1 cup Moose Tracks fudge sauce or hot fudge Use for folding and drizzling.
  • 1.5 cup miniature peanut butter cups Halved; plus extra for topping.
Topping
  • 2 cup whipped topping For the top layer.
  • fudge Extra, for drizzle (optional to taste).
  • peanut butter cups Extra, for decorating (optional to taste).

Equipment

  • 1 springform pan

Method
 

Make and chill the Oreo crust
  1. Press the crushed Oreo cookies and melted butter into a 9-inch springform pan to form an even crust, then pack it firmly with the back of a spoon. Freeze for 15 minutes until set.
Assemble the frozen ice cream layers
  1. Fold the peanut butter cup halves and half of the fudge sauce into the softened vanilla ice cream until evenly speckled with peanut butter pieces. Spread the mixture over the chilled Oreo crust in a smooth, level layer.
  2. Drizzle the remaining fudge sauce over the ice cream and swirl it lightly with a knife to create dark ribbon streaks. Leave visible swirls so each slice shows the pattern.
Freeze until firm
  1. Freeze for 4 hours until completely firm to prevent the ice cream from tearing when topped. The surface should feel solid all the way through.
Top and finish
  1. Spread the whipped topping over the frozen cake in an even layer. Decorate with extra peanut butter cups and a fudge drizzle for a finished look.
  2. Freeze for 2 more hours before serving so the topping sets and the cake cuts cleanly. Let it sit at room temperature for 5 minutes for easier slicing if needed.

Notes

For the cleanest slices, freeze the cake fully firm and slice with a warm knife, wiping between cuts. Store covered in the freezer for up to 2 weeks; freeze yes (best within 2 weeks). If you want a lighter option, swap whipped topping for light whipped topping while keeping the rest the same.