Can You Use A Different Flavor Ice Cream To Create This Cookies And Cream Ice Cream Cake Recipe
You can easily change the flavor of ice cream to create a new and unique cake for your family.
For my Oreo lovers, I would recommend using Oreo ice cream to create a delicious dessert packed with tons of Oreo cakes.
For my chocolate lovers, you can use chocolate ice cream to create an easy and delicious ice cream chocolate cake!
Cookies & Cream Ice Cream Cake
- 1 pint vanilla ice cream
- 1 pint chocolate ice cream
- 14 Oreos, smashed
Let vanilla and chocolate ice cream soften at room temperature for about 15 minutes. You want the ice cream to be spreadable. Layer a sheet of parchment paper on a 9 x 5 inch loaf pan and top parchment with cling wrap. Layer vanilla ice cream on the bottom of loaf pan. Spread ice cream into the pan with a spatula making sure to push ice cream to the edges. Layer ice cream with a thick layer of crumbled Oreo cookies and press cookie crumbs gently into the vanilla ice cream. Freeze mixture for 15 minutes and then spread chocolate ice cream on top of cookie crumbles, making sure to cover all edges. Wrap loaf pan with cling wrap and give loaf pan a few taps to settle the ice cream into the pan. Freeze for at least 4 hours to make sure the ice cream has hardened. To serve, pull the ice cream cake out of the pan and slice into thin pieces with a sharp knife.
How To Make A Coffee Cookies And Cream Ice Cream Cake:
Crush your cookies into crumbs and mix it with melted butter. Press this mixture firmly into the bottom of the pan and refrigerate it.
Set out the cookies and cream ice cream for about 10-20 minutes. You want the ice cream to soften but not melt, so just keep an eye on it. If you house is cooler, it will take a little longer to soften up. Stir it and then spread it out on the prepared crust. Place the pan in the freezer for about 30 minutes.
Stir together a jar of hot fudge and some Oreo cookie chunks. You may need to heat the hot fudge for a few seconds. Just dont heat it up too much because we dont want it to melt our ice cream layers. Spread this cookie mixture on top of the ice cream in the pan and then place it back in the freezer.
Set out the coffee ice cream to soften and then spread it on top of the fudge layer. Cover the top with plastic wrap and freeze for 4-6 hours or overnight.
To get the sides of the springform pan to open easily, you will need to run a hot knife around the sides. Place your knife under hot water and then dry it off before doing this. You will need to clean it off multiple times.
Open the pan and gently lift the cake out.
Right before serving, swirl some homemade whipped cream around the edges of the Coffee Cookies and Cream Ice Cream Cake and fill the center with the extra Oreo cookie chunks.
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Homemade Ice Cream Cake
This is our go-to cake when we need something easy for birthdays. It’s so simple and tasty, and it’s always a big hit. Have you tried a Dairy Queen ice cream cake? A Baskin Robbins ice cream cake? How about a Carvel ice cream cake, a Coldstone ice cream cake or a Friendly’s ice cream cake? We think this easy ice cream cake recipe can beat them all!
Make Ahead And Storing:
How long does Oreo ice cream cake last?
The great thing about ice cream cakes is that you can easily make them 4-6 days ahead of time and store them in the freezer.
In order to keep its flavor and texture, simply wrap the ice cream cake in plastic wrap and store in an airtight container, a cake box or a cake caddy.
Speaking of cake caddies, they are perfect if you need to transport this ice cream cake to a party. There are lots of different variations you can get but we like this Wilton Cake Caddy whenever were making ice cream cakes to transport to our friends and families houses.
More ice cream recipes:
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How Do You Make Ice Cream Layers
Make sure to use the exact same cake pan you use to make the cake. Often times even if the cake pan is the same size different brands have different little nooks and crannies so you may find you have a bit of a curve or a straight edge.
Take the ice cream container out of the freezer and let it sit on the counter for 10 minutes before you make the ice cream cake layers, this makes it easier to spread the ice cream into an even layer.
Get the cake pan and place a layer of plastic wrap across one side and then another layer of plastic wrap so the whole inside of the cake pan is covered with plastic wrap and there is plastic wrap overhanging on the edges. Then place half of the cookies and cream ice cream inside the plastic in the cake pan and use an offset spatula to spread it out to an even layer then fold the overhang of the plastic wrap on top of the ice cream cake layer so it is fully covered. Then place in their fridge and the freezer for at least four hours if not overnight. Repeat the same steps for the second layer of ice cream.
Cookies And Cream Sheet Cake
This cookies & cream sheet cake combines a soft and buttery white cake with plenty of sweet Oreo cookies. The recipe begins as my white cake, but with a few updates to the batter to make room for the cream-filled cookie pieces. Top the cake with sturdy yet light whipped cream frosting, which is a combination of heavy cream, cream cheese, vanilla, and a bit of confectioners sugar. The frosting is lightly sweetened, so theres plenty of room for more Oreos. This is a fun, simple, and manageable cake for a crowd of Oreo lovers!
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How To Make Oreo Ice Cream Cake Recipe:
STEP ONE: First, soften the ice cream enough so you can spread it. Then scoop all of the ice cream into a 9×13 dish, spreading it evenly in the pan.
STEP TWO: Next, put 3/4 of Oreo cookie crumbs over the ice cream layer. After spreading the cookie crumbs, pour hot fudge over the cookies.
STEP THREE: Then spread the next container of ice cream over the cookie layer. Spread it carefully.
STEP FOUR: Spread the cool whip over the ice cream.
STEP FIVE: Top with remaining Oreo cookie crumbs. Cover the dish with plastic wrap and foil and freeze for at least four hours.
STEP SIX: Finally, slice and serve. Serve with more hot fudge and maraschino cherries.
Cookies & Cream Cake: What Works & What Doesnt
This vanilla cake batter and this reverse-creamed vanilla cake batter proved to be too heavy and thick for the Oreo cookie pieces both cakes tasted pretty dense. My versatile white cake is my chameleon cake, proving successful when flavored, altered, or doctored up. Its the starting point for burnt sugar cake, coconut cake, fresh berry cream cake, pineapple coconut cake, pistachio cake, and strawberry cake.
It is, without a doubt, my favorite base cake recipe.
For this cookies and cream cake, I reduced the sugar since were adding Oreo cookies. The sweetness was perfect, but the cake tasted greasy and wet as a result of the slightly melted cream filling in the cookies. I removed 1 egg white and reduced the milk, then added a little sour cream since I removed milk. Removing some liquid made the batter thicker, which held onto and soaked in the cookie pieces a bit better.
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Recipe Notes And Tips
- using a 10 inch cheesecake springform pan will make this Oreo ice cream cake turn out perfectly round like a cake. A 10 inch round cake pan also works.
- next an angled icing spatula is helpful with this recipe. Youll use it for several layers of this cake. I also use this spatula with several other recipes. It is a lifesaver.
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Helpful Cake Making Tools
- cake plate using a cake plate really helps make cutting and enjoying this cake easier.
- angled icing spatula using one of these helps to easily spread and smooth each layer. Its any cake makers game changer.
- spring form pan using this helps get the cake out easier.
- saran wrapor Glap Wrap Press N Seal really helps make this easy to pop out of the springform pan.
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How To Soften Ice Cream
You need to have softened ice cream to be able to spread it easily. However you dont want it to be too melted.
For the best most consistent results, place the ice cream in the refrigerator for twenty to thirty minutes. It will make it spreadable but not too soft.
You can also soften it on the counter. Just place it out for ten to fifteen minutes.
The line between soft and melty goes a lot more quickly on the counter. So just be careful and keep am eye on it.
How Do You Make An Ice Cream Cake At Home
This is going to be a long post because there are multiple steps in making this Cookies and Cream Chocolate Ice Cream Cake. It is not hard, you just need patience and make sure to work quickly, you are working with ice cream after all!
The benefit of this cake is that you can make it ahead of time. I am all about making desserts ahead of time. There are usually so many other things going on when you want a cake. Cleaning the house, curling your hair, making the other recipes for the party. So having the start of the show made ahead of time makes me so happy!
Start off with baking your cake, you could make it a week or two in advance and just let it chill in the freezer. To see a detailed post of how I make chocolate cake check out this post. Then at least 4 hours before you want to put the cake together make the ice cream cake layers.
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Hello We’re The Ice Cream & Cookie Co
Since our first farmers’ market stall in 2012, we’ve been Singapore’s go-to stop for wholesome, all-natural premium ice cream cookie sandwiches, pints, cups, ice cream cakes & bakes! We do the classics like vanilla & chocolate, but we’re also known for locally inspired flavors like Onde Onde, Chendol, Calamansi as well as a growing vegan, dairy-free range. We are 100% family-owned & run. We believe in serving you only what we would serve our children & families. Thanks for dropping by, and we hope to bring joy to you through our ice cream.
Ingredients You Need To Make Oreo Ice Cream Cake
- chocolate ice cream softened (use my homemade Chocolate Banana Nice Cream or or store bought
- vanilla ice cream softened (use my homemade Vanilla Ice Cream recipe or store-bought
- homemade or store bought)
- crushed Oreo cookies, you can use this Paleo Oreo Cookies recipe for guests that have dietary concerns
- Tim Tam Chocolate Biscuits, optional
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Oreo Ice Cream Cake Tips
- Dont add hot butter to the crushed Oreos: let the butter slightly cool before mixing the two together to avoid greasy bars.
- Throughly crush the Oreos: if there are big pieces of Oreos in the crust, it will still taste great, but the bars wont cut out as nicely. I recommend a blender or food processor for crushing the Oreos.
- Switch things up: swap flavor profiles: try mint Oreos and mint ice cream OR chocolate Oreos and chocolate ice cream. The sky is the limit mix and match different Oreo flavors with complementary ice cream flavors.
- Line the pan with parchment paper and leave an overhang for easy cake removal. These Oreo ice cream bars will stick to the pan/sides and be nearly impossible to pull out neatly without the parchment paper.
- Let bars stand for 5 minutes at room temperature before cutting and serving. Use a hot, sharp knife to make cuts into the bars. Serve and return any leftovers to the freezer.
Chocolate Cookies And Cream Ice Cream Cake
June 29, 2015 by
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Ice cream is a no-brainer dessert during the hot summer months, but when I want to make it really special, I pull out the stops with my homemade Ice Cream Cake.
Its really the best way to eat cake! Guaranteed to bring you HUGE smiles and maybe a giddy squeal or two. No need to get out all the extras to serve ice cream on the side, its already there. Just slice and youre good.
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Making The Ice Cream Custard
Place the milk, heavy cream, and tapioca flour into a medium saucepan over medium heat. Bring the mixture to a boil while stirring occasionally with a whisk. Once the mixture boils, remove from the heat and let it cool for a minute.
While the mixture is cooling, whisk the egg yolks with sugar until they lighten in color in a large bowl. Temper the eggs by pouring a small amount of the cream mixture into the egg bowl while whisking constantly. This will allow the eggs to warm up slowly without scrambling them.
Pour the remainder of the cream mixture into the egg bowl while whisking constantly and then return the entire mixture to the saucepan.
Cook the mixture on low heat while stirring frequently until the mixture thickens slightly. Continue cooking until the custard reaches 170-175°F/77-80°C on an instant-read thermometer.
Strain the custard through a fine mesh strainer into another container. Straining ensures the removal of any cooked eggs from the final custard.
Allow the custard to sit at room temperature for a few minutes to cool slightly, then add the vanilla extract and vodka2.
After stirring to combine, cover with a piece of plastic wrap that touches the surface. This will keep the custard from developing a skin while cooling. Leave the custard in the fridge for 4 to 8 hours, or until the ice cream has cooled completely .