A few weeks ago, I told you about Mr. Handsome’s birthday celebration and promised that I would share the recipe for the ice cream cake that I made him. Now I know it’s the dead of winter for many of us, but my personal opinion is that ice cream can be enjoyed at any time of year–especially if it’s in cake form.
Ice Cream Cake with Oreo Crust
Ingredients
- 15 Oreo cookies I use chocolate-stuffed
- 4 Tbsp butter, melted
- 2 cartons ice cream (1½ quarts each) 2 different flavors
- ¼ cup mini chocolate chips
- chocolate syrup and extra cookie crumbles for top of cake
Instructions
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Place Oreo cookies in a Ziploc bag, and crush with a rolling pin. In a bowl, combine cookie crumbles and melted butter. Stir, and then press into the bottom of a pie plate using a spatula.
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Place pie plate in freezer for 1 hour. Then, press one flavor of ice cream into the pan. Be sure to leave room for the second flavor. Sprinkle 1/4 cup mini chocolate chips over the top, and press them into the ice cream with a spatula. Freeze for 30 minutes.
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Press second flavor of ice cream into the pan, and freeze for 30 minutes.
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Drizzle chocolate syrup over the top of the cake, and sprinkle with extra cookie crumbles.
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Freeze 30 minutes (or longer), and serve. Enjoy!
Recipe Notes
If you use a pie plate as I do (as opposed to a regular circular pan), you will likely have some ice cream left over.