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Moose Tracks Ice Cream Cake

Moose Tracks ice cream cake is a layered frozen cake with a crunchy Oreo-butter crust, vanilla ice cream swirled with dark fudge ribbons, and peanut butter cup pieces. After freezing until fully firm, it’s finished with whipped topping and extra fudge drizzle for a show-stopping slice.
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Prep Time 25 minutes
freezing 6 minutes
Total Time 31 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies
  • 6 tbsp unsalted butter melted
Moose Tracks filling
  • 0.5 gallon vanilla ice cream softened (1/2 gallon)
  • 1 cup Moose Tracks fudge sauce or hot fudge
  • 1.5 cup miniature peanut butter cups halved
Topping
  • 2 cup whipped topping
  • Extra fudge and peanut butter cups for topping as needed

Equipment

  • 1 springform pan

Method
 

Make the crust
  1. Combine the crushed Oreo cookies with the melted unsalted butter until evenly moistened, then press firmly into a 9-inch springform pan. Freeze for 15 minutes with the crust tightly packed and level.
Assemble the ice cream layer
  1. Fold the halved miniature peanut butter cups and half the Moose Tracks fudge sauce into the softened vanilla ice cream until streaky. Spread the mixture over the frozen Oreo crust in an even layer.
  2. Drizzle the remaining Moose Tracks fudge sauce over the top and swirl with a knife to create dark ribboning. Freeze for 4 hours until completely firm.
Finish and freeze
  1. Top the cake with the whipped topping and spread it to cover the surface. Decorate with extra peanut butter cups and drizzle more fudge over the top.
  2. Freeze for 2 more hours before serving so the layers slice cleanly.

Notes

For clean slices, thaw the cake in the fridge for 5–10 minutes before cutting. Store covered in the freezer for up to 2 weeks; it does not need refrigeration between slices. If you want a lighter option, use sugar-free or reduced-sugar fudge and peanut butter cups for a reduced-sugar version.