Ingredients for Ice Cream Cake
- Ice Cream
- Oreo Cookies
- Ice Cream Topping
- Butter
- Icing (amount needed for decorating)
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How to Make Ice Cream Cake
- Line a 12-inch diameter baking pan with aluminum foil, leaving an overhang for easy removal.
- Crush 1 package (36 cookies) of Oreo cookies in a ziploc bag until you have fine crumbs.
- Melt 2 tablespoons of butter in a microwave-safe bowl.
- Combine the Oreo crumbs and melted butter, mixing until evenly moistened. Add more butter if needed to reach desired consistency.
- Add 2 tablespoons of turtle shell ice cream topping and mix into the Oreo crumb mixture.
- Press the Oreo crust mixture into the bottom of the prepared pan, ensuring an even layer.
- Drizzle 1 tablespoon of turtle shell ice cream topping over the crust in a circular motion.
- Freeze for 8 minutes.
- Pour 1 (1.5 quart) container of softened ice cream over the crust and spread evenly.
- Freeze for 1 hour and 30 minutes.
- Crush the middle row of Oreos (approximately 12 cookies) and 1/3 of the remaining row (approximately 4 cookies) into crumbs.
- Sprinkle the crushed Oreos over the first ice cream layer, pressing gently.
- Drizzle 1 tablespoon of turtle shell ice cream topping over the second layer in a circular motion.
- Freeze for 30 minutes.
- If the bottom half of the cake seems solid, add a second (1.5 quart) container of softened ice cream layer. Spread evenly.
- Freeze overnight, or until completely solid.
- Carefully invert the pan and gently pull on the foil overhang to release the cake.
- Remove the foil from the cake.
- Crush the remaining Oreos (approximately 12 cookies) and sprinkle them over the top of the cake.
- Drizzle the remaining turtle shell ice cream topping in a zig-zag pattern over the top and along the edges of the cake.
- Decorate with icing scallops around the top and bottom edges of the cake.
- Freeze for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
206g
Fat
73g
Carbs
22g
