Oreo Ice Cream Cake Recipe
Oreo ice cream cake is a delicious dessert that combines two favorite treats oreo cookies and creamy ice cream. This cake has layers of Oreo crumbles and ice cream, creating a perfect balance of texture and flavor.
Equipment
- Springform Pan (9-inch)
- Mixing Bowl
- Spoon or Spatula
- Plastic Wrap or Parchment Paper
- Ice Cream Scooper
- Knife or Cake Server
Ingredients
- 1 package of Oreo cookies (around 18-20 cookies)
- 1 ½ quarts (6 cups) of vanilla ice cream
- ½ cup of heavy whipping cream
- ½ cup of powdered sugar
- 1 tbsp of vanilla extract
- ¼ cup of chocolate syrup
- 1 tbsp of cocoa powder
- 1 tbsp of melted butter
Instructions
- Prepare the Oreo Crust: Start by crushing the Oreos in a food processor or by placing them in a plastic bag and smashing them with a rolling pin. Mix the crushed Oreos with melted butter until fully combined. Press the mixture into the bottom of a 9-inch springform pan to create a crust. Freeze the crust for about 10 minutes to set.
- Layer the Ice Cream: Take the vanilla ice cream out of the freezer to soften slightly. Once it’s soft enough to scoop, layer the ice cream evenly over the Oreo crust in the pan. You can use a spoon or spatula to smooth it out. Freeze for another 20-30 minutes.
- Make Whipped Cream Topping: While the cake is freezing, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once the ice cream layer is set, spread the whipped cream over the ice cream layer.
- Final Touches: Crumble a few remaining Oreos and sprinkle them on top of the whipped cream. Drizzle with chocolate syrup if desired for extra flavor.
- Freeze the Cake: Cover the cake with plastic wrap or parchment paper and freeze for at least 4 hours or overnight until firm.
- Serve: Once the cake has set, remove it from the springform pan, slice, and serve. Enjoy your Oreo ice cream cake!
Notes
- Soften the Ice Cream: Don’t forget to soften the ice cream before you spread it over the crust. This will help to achieve a smoother, even layer.
- Crust Consistency: Ensure that your Oreo crust is tightly packed into the pan. If it's too loose, it may not hold together properly when you cut into the cake.
- Freezing Time: The longer you let the cake freeze, the better it will hold its shape. Overnight freezing gives the best results.
Nutrition
Serving: 8peopleCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: -1mg
Tried this recipe?Let us know how it was!