Oreo Cake!
Sunday, November 14, 2010 | 5:08 PM | 0 comments
Easy Oreo Cookies and Cream Ice Cream Cake
serves 6
prep time: 15 minutes
freeze time: 6 hours or overnight
total time: 7½ hours
serves 6
prep time: 15 minutes
freeze time: 6 hours or overnight
total time: 7½ hours
Ingredients:
- 3 quarts vanilla ice cream, softened in the refrigerator
- 26 Oreo (or similar) cookies
- 25 mini Oreo (or similar) cookies
1. Place 15 Oreo cookies into a ziplock bag. Remove the air and seal the bag. Use a rolling pin or a meat mallet to crush the cookies into small chunks. Set the bag aside
2. Place softened ice cream into a stand mixer fitted with a paddle attachment. Mix on medium speed for about 30 seconds or just until the ice cream is soft but not runny
3. Pour half of the softened ice cream into a 9-inch spring-form pan. Spread the ice cream out with a small offset spatula into a nice even layer. Working quickly, evenly distribute crushed Oreos on top of the ice cream
4. Quickly pour the remaining softened ice cream over the crushed Oreos and spread gently until evenly distributed
5. Immediately cover entire pan with plastic wrap or aluminum foil and freeze for about an hour
6. After an hour, remove the pan from the freezer and use the remaining Oreos to decorate the top. Place 25 mini Oreos around the top edge of the cake to form a border. Use 9 large Oreo’s to make an inner border and fill the middle area with the remaining 2 large Oreo’s, crushed (see photos for decorating guidance)
7. Cover the cake with plastic wrap or aluminum foil and freeze for 6 additional hours or overnight
