Time to Party - Cookies and Cream Ice Cream Cake
Wow time flies when your having babies and raising a family. I can't believe its been over 10 years since I've posted on my blog and in that time I've managed to raise 2 beautiful children who fill my life with joy.
This coming Friday my baby girl Katrine turns 7, and in her honour I'm making a cookies and cream ice cream cake. I can't even explain her addiction to ice cream, she literally asks for it every night as her treat. She comes by this love honestly both her late grandmother and great grandmother loved this icy treat.
My husband shared a funny story about his grandmother with me recently. His mom helped her grandmother by purchasing groceries for her. During one of her routine visits on a particularly hot summer day she asked for a bowl of ice cream knowing she had just purchased a large tub for her recently. Her mom said it was all gone already. Her reason was she was thirsty, so instead of drinking water or lemonade she gobbled up a bucket of ice cream. This will totally be my daughter when she gets older!
And now lets get on to the good stuff. I want to premise this recipe first by saying there are many versions of this recipe on the web and I will give my credit to the following link which is where I began with my creation Oreo Ice Cream Cake - Just 5 Ingredients! | Lil' Luna . I have however made several adaptations to the recipe.
1. The first is very important for me I prefer to make ice cream cake in a springform cake pan. Since once you are ready to serve your cake you can easily remove it from the pan to make for a better presentation at a special occasion.
2. The next thing I did differently was I used double stuffed Oreos because who doesn't love the extra filling, and as a bonus it will allow the crushed cookies to stick together better.
3. Instead of reserving some of the crushed oreos for the topping I decided to decorate the cake with Chocolate Fudge covered oreos and sprinkles.
I'm disappointed to say I don't have the step by step pictures but I actual began making the cake before I decided to revive my blog. But I promise not to disappoint from now on.
Ingredients
- 1 pkg Double Stuffed Oreos, crushed
- 1/4 cup Butter, melted
- 1 tub Nestle cookies and cream ice cream softened
- 1 jar hot fudge, warmed
- 1 container Cool whip, thawed
- 1 pkg Fudge covered Oreros
- Sprinkles
Instructions
- Add crushed cookie crumbs to a bowl reserving ½ cup for the top. Add butter and mix well. Press into a greased 9 inch spring form cake pan.
- Spread softened ice cream over crust and freeze for 2 hours.
- Heat hot fudge in the microwave, if it is to hot when it comes out let it sit for a minute before adding it to the cake. Drizzle warm fudge over ice cream and freeze for 1 hour.
- Add whipped topping and place Fudge covered Oreos and sprinkles in an interesting design on your cake freeze for 2 hours.
- Remove from freezer and let it set out for 15 minutes before serving. ENJOY! It is best to cut ice cream cake with a hot knife. A handy trick is to have a glass of hot water.
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