Oreo Ice Cream Cake (Printable Version)
Decadent frozen dessert with chocolate cookie crust, two ice cream layers, and decorative whipped cream topping.
# Ingredients:
→ Base Layer
01 -
24 chocolate sandwich cookies (Oreo-style), finely crushed
02 -
1/4 cup melted unsalted butter
→ Ice Cream Layers
03 -
1.5 liters vanilla ice cream, slightly softened
04 -
12 chocolate sandwich cookies, chopped into chunks
05 -
1/2 cup chocolate syrup (optional)
06 -
1.5 liters cookies & cream ice cream, slightly softened
→ Whipped Cream Topping
07 -
1.5 cups heavy whipping cream
08 -
1/4 cup powdered sugar
09 -
1 teaspoon pure vanilla extract
→ Garnish
10 -
8 whole chocolate sandwich cookies, halved
11 -
1-2 tablespoons crushed chocolate cookies
12 -
1 whole chocolate sandwich cookie
# Steps:
01 -
Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides with butter or neutral oil for easy release.
02 -
In a mixing bowl, combine crushed cookies and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan to form a uniform crust.
03 -
Freeze the crust for 20 minutes to set completely.
04 -
In a large bowl, stir the softened vanilla ice cream until creamy but not melted. Fold in the chopped cookies evenly.
05 -
Spread the vanilla cookie mixture over the frozen crust. Smooth the top with a spatula.
06 -
Drizzle chocolate syrup across the top and lightly swirl with a toothpick for marbling effect.
07 -
Freeze for 30 minutes until the first layer is firm enough to support the next layer.
08 -
Stir the softened cookies & cream ice cream until smooth. Gently spread over the vanilla layer, creating an even surface.
09 -
Freeze for at least 4 hours or overnight until completely set.
10 -
In a chilled mixing bowl, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
11 -
Remove the cake from the freezer and carefully release it from the springform pan.
12 -
Transfer whipped cream to a piping bag fitted with a star tip. Pipe 8 evenly spaced swirls around the top edge. Insert half a cookie into each swirl, standing vertically. Sprinkle crushed cookies in the center and place one whole cookie in the exact center.
13 -
For clean slices, dip a sharp knife in hot water and wipe between cuts. Let the cake sit at room temperature for 5-8 minutes before slicing for optimal texture.
14 -
Store any leftovers in the freezer, covered well, for up to 1 week.
# Notes:
01 -
For best results, allow ice cream to soften just enough to be spreadable without melting completely
02 -
Chocolate sandwich cookies can be crushed in a food processor or by placing in a sealed bag and rolling with a rolling pin