Oreo Ice Cream Cake
This homemade Oreo ice cream cake is a mouthwatering combination of creamy Oreo and vanilla ice cream with chocolate sauce and Oreo pieces, yum!
Equipment
- 9-inch rouns spring form pan
- 10 inch round spring form pan
- parchment paper or food safe acetae
- piping bag with an piping tip
- Cake scraper with a wave/semi circle pattern
Ingredients
- butter to grease the tins
- 2 & ½ packets (133 gms each, 332 gms total) regular Oreos, divided
- 1 & ½ tablespoons unsalted butter
- 2 quarts (2 liters) vanilla ice cream
- ¼ cup chocolate fudge sauce
- 1 quart (1 litre) Oreo ice cream
- 1 cup Thickened cream
Instructions
Make sure you return the ice cream cake to the freezer to firm up frequently as you work, or you will end up with an ice cream cake puddle!
- Make sure you have enough room in your freezer for your cake tin before you start assembling the cake.
- Grease and line the bottom of the 9-inch spring form tin. Grease and line the 10 inch spring form tin. Put the 10 inch spring form tin into the freeer to chill.
- Blit two packs of the Oreos into breadcrumbs. Melt the butter in the microwave or small pot on the stove. Add the melted butter to the Oreo cookie crumbs and mix well. Press the Oreos into the tin and put them into the freezer to set.
- Place several scoops of vanilla ice cream into the 10-inch tin and press down onto the bottom and sides to form the bottom and sides of the cake with a spoon or cup. You may need to work at the ice cream a bit to get into to smooth out. Put into the freezer to harden.
- Remove the Oreo circle from the 9-inch tin. Place the Oreo cirle ontop of the vanilla ice cream base. Add the chocolate fudge sauce onto the Oreo circle and spread out. Put into the freezer to harden.
- Add the Oreo ice cream and smooth down. If you are using homemade Oreo ice cream you can add the churned ice cream directly to the cake. Return to the freezer to harden.
- Add the top layer of vanilla ice cream and smooth down. Use and offset spatula to smooth the top of the cake. Return to the freezer to harden.
- Put the serving board into the freezer to chill. Whip the cream and add to a piping bag with a piping tip. I used a start nozzle to get this shape. Finely chop the remaining ½ a packet of Oreos and put into the freezer to chill.
- Remove the cake from the spring form tin. Carefully peel back the parchment paper or acetage. The vanilla ice cream shell will be tricky to handle, try not to put to many finger dents into it.
- Place the cake onto the chilled board. Pipe the whipped cream around the base and top of the cake. To get the bumpy wave look squeese the piping bag, move the nozle along slightly, then squeenes and pull again. Sprinkle the chopped Oreos over the middle of the cake and you're done!
Notes
- You can use store-bought or homemade Oreo and vanilla ice cream in this recipe. If anything homemade Oreo ice cream is easier as you can put the churned ice cream directly into the cake tin, but you do need to work fast! The vanilla ice cream needs to be firmer to work with, so it doesn't matter if you use store brought or two batches of homemade.
- This recipe makes a large, heavy 10-inch cake. Make sure you have plenty of room in your freezer Before starting, or you will end up with a cake puddle!
- The method here will give you a cake that most resembles an Oreo Blizzard cake. However it can be tricky to create the vanilla ice cream shell with the layers inside.
- To make a simpler, but equally tasty version you can put the Oreo cookie base directly into the larger cake tin. Layer with Oreo ice cream, then vanilla ice cream. Top with chocolate fudge sauce and finally cream and Oreo pieces.
Nutrition
Calories: 462kcalCarbohydrates: 53gProtein: 7gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 84mgSodium: 192mgPotassium: 332mgFiber: 1gSugar: 38gVitamin A: 897IUVitamin C: 1mgCalcium: 211mgIron: 0.3mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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