This yummy oreo cookie ice cream cake recipe is perfect for those busy days where you have little time. Creating a cake for an upcoming birthday can be a bit time consuming but this 3 ingredient ice cream cake can be put together in no time. It requires absolutely no baking and tastes divine!
Ingredients for Oreo Cookie Ice Cream Cake:
3 quarts vanilla ice cream, softened in the refrigerator
26 Oreo sandwich cookies
25 mini Oreo sandwich cookies
To Create Oreo Cookie Ice Cream Cake:
Place 15 Oreo cookies into a Ziploc bag. Remove the air and seal the bag. Use a rolling pin or a meat mallet to crush the cookies into small chunks. Set the bag aside. Place softened ice cream into a stand mixer fitted with a paddle attachment. Mix on medium speed for about 30 seconds or just until the ice cream is soft but not runny.
Pour half of the softened ice cream into a 9-inch spring-form pan. Spread the ice cream out with a small offset spatula into a nice even layer. Workings quickly, evenly distribute crushed Oreo’s on top of the ice cream. Quickly pour the remaining softened ice cream over the crushed Oreo cookies and spread gently until evenly distributed. Immediately cover entire pan with plastic wrap or aluminum foil and freeze for about an hour.
After an hour, remove the pan from the freezer and use the remaining Oreo’s to decorate the top. Place 25 mini Oreo’s around the top edge of the cake to form a border. Use 9 large Oreos to make an inner border and fill the middle area with the remaining 2 large Oreos, crushed.
Cover the ice cream cake with plastic wrap or aluminum foil and freeze for 6 additional hours or overnight.
For easy removal, wet a small sharp knife with hot water. Release the spring-form pan and run knife around entire perimeter of cake. Prevent your pan from leaking by lining the base of a 8 or 9-inch spring form pan with parchment or aluminum foil.