Monday, November 4, 2013

Cookies and Cream Ice Cream Cake


My best friend of all time just turned 24 and she LOVES ice cream cake so I decided to make an ice cream cake for her birthday instead of a traditional cake or cupcakes. She likes the Dairy Queen version of the ice cream cake, not the Baskin Robbins version… i.e. there's not actually any cake. I was really happy with how it turned out, it's delicious! 

 First, freeze your springform pan and then grease it with butter. 

Spread a thin layer of vanilla ice cream on the bottom and up the sides, then put it back in the freezer for 20-30 minutes to get it frozen. 

Then add a layer of Oreos on bottom.

Cover the layer of Oreos with the remainder of the ice cream. (I used 2 1.5 quart things of vanilla, so I did the bottom and sides as well as the first layer with 1 of the 1.5 quart and the second layer and frosting with the second) Then, put it back into the freezer.

Next, make the filling. Throw cookies, butter, heavy cream, and 1 cup of pre made icing into a food processor and pulse until spreadable. Spread it over the first vanilla layer and then put it back into the freezer to freeze it.

Add another layer of Oreos, breaking some if needed to fit. 

Cover and fill the rest of the pan with the second 1.5 quart of ice cream. You won't use the whole 1.5 quart, save the rest for the frosting. Freeze the cake for at least 3 hours, overnight is preferable. The longer, the better.

I don't have any pictures of making the frosting and I'm not really sure why… but you toss the rest of the ice cream and one tub of cool whip into your stand mixer and whip until smooth. Take the cake out of the freezer and wrap a heated towel around the pan to melt it just slightly so that the pan can be removed from the cake. Next, frost the cake like you would a traditional cake using a frosting spatula. Once it's smooth put it back in the freezer for as long as possible.

Once frozen, remove from the freezer and decorate with cool whip by placing cool whip in a pastry bag  with the tip of your choice.

Freeze often as the cake will melt quickly.

Crush Oreos and garnish the top of the cake.

After decorating freeze over night if possible, at least 3 hours if not to ensure cake is fully frozen.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 
Cookies and Cream Ice Cream Cake


2 tubs of Cool Whip
2 1.5 quarts of vanilla ice cream
1-2 packages of Oreos

3 cups Oreos
2 tbsp. butter
2 tbsp. heavy cream
1 cup premade frosting, either homemade or store bought


1.     Freeze spring form pan for at least 15 minutes prior to starting. Grease pan with butter. Take vanilla ice cream out to defrost while pan is freezing.
2.     Spread a thin layer of vanilla ice cream along the bottom and sides of the pan. Freeze until frozen.
3.     Add layer of Oreos on the bottom and cover with the rest of the vanilla ice cream from the first 1.5-quart. Freeze until frozen.
4.     Make the filling as described below and spread on top of the ice cream. Freeze again.
5.     While the cake is freezing again for 15-20 minutes take the second 1.5-quart of ice cream out and let it soften.
6.     Add another layer of Oreos. Cover with vanilla and fill pan to the top. Freeze overnight or at least 3 hours.
7.     Place the rest of the vanilla ice cream and 1 tub of Cool Whip in your stand mixer and whisk until smooth and thick.
8.     Take cake out and wrap pan with hot towel, unlatch and remove sides of the pan.
9.     Frost cake and then freeze.
10.  Once frosting is frozen decorate cake with Cool Whip and garnish with crushed cookies.
11.  Freeze overnight or at least 3 hours before serving.

1.     Place Oreos, butter, cream and frosting into food processor and blend until it’s spreadable.

Try it out and let me know how you like it!
Thanks for coming, stay awhile, and return often! xoxo

No comments:

Post a Comment