Cookies and Cream Ice Cream Cake
Servings: 12
Calories: 330kcal
Ingredients
- 2 ¼ cups crushed Oreo or other chocolate-cream cookie
- ½ cup butter melted
- 1.5 liter vanilla ice cream slightly softened
OPTIONAL INGREDIENTS
- canned whipped cream or use whipped cream (See Notes)
- chocolate syrup - for drizzling
- 12 pieces mini Oreo cookies
Instructions
- In a bowl, mix together 2 cups crushed Oreo and melted butter. Transfer it to an 8-inch cake ring placed on a cake board or flat plate and spread and press evenly at the bottom.
- Add ¼ cup of crushed Oreo to the ice cream and mix until well distributed.
- Pour ice cream mixture to the cake ring and tap the side several times to release air bubbles.
- Place the ice cream cake in the freezer for several hours or overnight to set.
- Remove the cake ring. You can dip a knife in hot water and slide it along the edge to separate the cake from the ring if needed.
- If you like, drizzle the edges with some chocolate syrup for a drip effect. Then pipe some rosettes on the top using whipped cream. Lastly, place mini Oreos in between the rosettes to complete this look.
Video
Notes
NOTE 1: Canned whipped cream are very convenient to use but tend to melt faster than whipping cream, in my experience.
I highly recommend Emborg's (this is not a paid promotion) whipping cream as they stay stiff for a really long time and does not melt easily. I used ½ cup of it for this recipe.
Nutrition
Calories: 330kcal | Carbohydrates: 30g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 171mg | Potassium: 251mg | Fiber: 1g | Sugar: 27g | Vitamin A: 776IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 1mg