Feature Recipe | Homemade Oreo Ice Cream Cake
Thursday Jul 28th, 2022
As temperatures climb over the summer months, this Homemade Oreo Ice Cream Cake is the perfect dessert to celebrate a birthday or enjoy with family and friends after a BBQ. Even better, the dessert is not just incredibly tasty, but also quick and easy to make, coming together in less than 15 minutes, and can be made well in advance, as it needs at least 6 hours in the freezer to set in advance of enjoying. The only risk, once tasted, you may be asked to make it again and again – it is that good! :)
- 28 original Oreos - crushed (both the wafer cookie and creme filling)
- 6.5 tablespoons of salted butter - melted
- Place Oreos in blender / food processor and pulse to crush finely
- Melt butter
- Mix Oreo crumbs into melted butter and stir thoroughly to combine.
- Press firmly into a springform pan lined on bottom with parchment paper
Homemade No-Churn Ice Cream:
- 1 1/4 cup very cold heavy cream
- 2/3 cup sweetened condensed milk
- 1 tablespoon pure vanilla extract
- Pinch salt
- 18 Oreo cookies
- With a whisk attachment in a stand mixer, whip the heavy cream, sweetened condensed milk, vanilla, and salt to medium-soft peaks, about 5 minutes on medium-high.
- PRO TIP #1: Chill the mixing bowl and whisk, placing in the freezer for 10 min before using. Cream whips better when kept as cold as possible.
- PRO TIP #2: Medium-soft peaks are when the peaks flop over immediately and don't hold their shape, and then spread ever so slightly. This creates the right amount of aeration, so the finished ice cream will be neither too airy nor too dense.
- While whipping the cream and other ingredients together, pulse the cookies in a food processor or blender until you have small to medium-sized crumbles. Or, place the cookies in a large bag and crush them with a rolling pin or the bottom of a pot.
- Use a spatula to gently fold the cookie crumbles into the whipped cream base.
Assembling the cake:
- Pour the mixture onto the previously made oreo crust in the Springform pan and use the spatula to even out the top.
- Cover and freeze for at least 6 hours, or overnight.
- Garnish the top of the ice cream cake with a few extra Oreo cookies, crumbled.
Recipe adapted from Lisa Kolb Ruland’s Unpeeled Journal - No-Churn Cookies and Cream Ice Cream
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