Ingrédients pour Layered Ice Cream Cake
- Oreo Cookies
- 2 tablespoons milk
- Ice Cream Sandwiches
- Mint Chocolate Chip Ice Cream
- Vanilla Frozen Yogurt
- Strawberry Ice Cream
- Frozen Whipped Topping
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Comment préparer Layered Ice Cream Cake
- Coat the bottom and sides of a 9-inch round springform pan with nonstick cooking spray.
- Line the sides with wax paper, using cooking spray to help it adhere to the pan. Trim the paper to the height of the pan.
- Finely crush 12 Oreo cookies (about 1 1/2 cups) in a food processor.
- Add 2 tablespoons of milk to the crushed Oreos and pulse until the mixture just holds together. Set aside.
- Unwrap 4 ice cream sandwiches (approximately 8 ounces). Quickly cut each sandwich into quarters.
- Stack the ice cream sandwich quarters on end, packing them snugly together, around the wax-paper-lined pan to create a stand-up edge. Repeat with remaining sandwiches.
- Spoon the Oreo cookie crumbs into the center of the pan, pressing firmly over the bottom to create a crust.
- Freeze for 1 hour.
- Remove all three flavors of ice cream (or frozen yogurt) from the freezer and let them soften at room temperature for 15 minutes. You'll need approximately 2 cups of each flavor.
- Transfer each ice cream flavor to a separate small bowl and stir until it reaches a spreadable consistency.
- Remove the pan from the freezer.
- Spread the first ice cream flavor (e.g., mint) evenly over the Oreo crust. Top with the second flavor (e.g., vanilla) and then the third (e.g., strawberry), spreading each layer evenly.
- Top with 1 cup of thawed whipped topping, swirling it decoratively.
- Crush the remaining 3 Oreo cookies (about 1/4 cup) and sprinkle over the cake.
- Return to the freezer.
- Freeze overnight (or for at least 6 hours).
- To serve, remove the sides of the springform pan and then carefully peel off the wax paper.
- Cut into wedges and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
96g
Fat
52g
Carbs
13g
