Oreo Ice Cream Cake

Last week my oldest turned 12.
He was having a birthday party but really isn’t a cake guy.
He much prefers to have me make him an ice cream cake of some kind.
This year’s version features Oreo cookies.
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It’s a simple recipe that can be used with countless combinations of ice cream flavors, cookies, nuts, toppings, or whatever you prefer.  For this cake, Oreo cookies were the request.

Start with almost 1/3 of a package of regular oreo cookies and chop them up.
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I should note here that I am using a 10 inch springform pan.  You could also use a cake pan or whatever dish you’d like.
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Don’t chop them too finely.  Sprinkle them over the bottom of the pan unti it’s well covered.  Having the cookies on the bottom will make it a lot easier to get the pieces out of the pan when you serve it.
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Now cover the cookies with a thick layer of ice cream.  I used chocolate chip.
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Then I chopped another layer of Oreo cookies (again, about 1/3 of the package) and drizzled with hot fudge sauce.
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Keep adding chocolate sauce until it looks like this:
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Now add another layer of ice cream and a sprinkling of cookie crumbs.
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Drizzle with a little bit more chocolate for decoration.
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I added some caramel topping for fun.
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Now freeze for at least 2 hours before serving.
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Yum!  So good, especially for a summertime birthday celebration.
Enjoy every bite, because this is what will happen before you realize it:
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This is one of those treats that can be thrown together so easily, and is a great make-ahead treat.
I also love that I can take the basic idea and change flavors for a different cake every time.
Start thinking about your favorite combinations of ice cream flavors and toppings and you’ve got a recipe.
For example, this is the birthday cake I made in March for another son.
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For this cake, I used Oreo cookies on the bottom, and chocolate ice cream for the first layer.
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Then I put on a thicker layer of hot fudge sauce and added a layer of Oreos on top of the sauce.
I then put on a layer of oreo cookie ice cream and finished with a layer of cool whip.  A sprinkling of Reese’s pieces topped it all off.
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And let me tell you, it was just as yummy!
Try making one of these today!  You’ll love it.


Sandwich Cookie Cake

I picked up this cute new pan at Williams-Sonoma last week, and this morning when I was getting ready for a luncheon I decided to try it out.


It is actually a set of two pans, and it comes with a recipe on the box, but I didn’t have time for melting chocolate and so forth.  So, I decided to just opt for the good old-fashioned Devil’s Food Cake Mix, straight from the box.


Here, apparently, is the big key:  You have to grease the pans well and sprinkle generously with cocoa powder instead of flour (so you won’t introduce any white to the dark brown color of the cookie cake).


I used a pastry brush to get Crisco in all the little spots.



Then dusted with cocoa powder.


Then poured the cake mix into the pans.  I tapped them a few times on the counter to try to work out any air bubbles (but you’ll see later in the post that I wasn’t as successful as I hoped).


Then I baked the two cakes according to the directions on the box, for 30 minutes at 350.


When they were done, I placed them on cooling racks for 15 minutes before inverting the pans to release the cakes.  Gratefully, they came out easily and I didn’t lose any cake, but I did feel like there were lots more air bubbles in the tops of the cakes than I wanted.  Oh well.  I’ll try a different recipe next time.

When the cakes were entirely cooled, I placed one cake, right side down, on a 10 inch round cake circle.  I then spread vanilla ice cream over the cake and placed it in the freezer for 15 minutes to set.  I used about 1/4 gallon of vanilla ice cream, which I mixed by hand with a spoon for a few minutes until it had the consistency of soft serve ice cream.


Then I put the other half of the “sandwich” on top, and popped it back into the freezer.  After I put the top on, I realized I should have leveled the cake so it would sit better on the ice cream, but that’s what happens when you’re in a hurry and you’re experimenting with something when guests are on the way over to your house!  I then put the cake back in the freezer until it was time to enjoy.



I’ll work on the presentation next time, but everyone loved the cute idea of having an “oreo cookie” ice cream cake, and it actually tasted really good.  It turned out to be just the right amount of ice cream and chocolate.  This pan set is definitely a keeper!  Think what a simple, great dessert this would be to pull out at a summer party.  My oldest son has already requested it for his birthday cake this summer.



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