I scream, you scream

Hey ladies!

Do you have any tips or advice on how to make an homemade ice cream cake? That is other than telling me I’m stark raving mad and just head on over to my local DQ?

Thanks y’all!

~Wild as a mink but sweet as soda pop, Malia is.

Heather says:

Well here we go blowing our chance for another sponsor, but I vote to make it yourself! The last cake I had from DQ was nothing to write home about. In fact, I gave the leftovers to my neighbor who had five kids who would eat anything.

As I always try to test my recipes before passing them along, I now have approximately 8 bazillion calories chilling in my deep freeze, just for you. Thankfully I have a mothers’ group to pawn them off on tomorrow morning. The cake was surprisingly easy to assemble. You will need a 9″ springform pan. A set of three should cost about 10 dollars and they do come in handy for other recipes, like cheese cake.

Oreo Mint Chocolate Chip Ice Cream Cake

  • ~42 oreos (this saves a couple for moochers)
  • 1/4 cup butter
  • ~ 1 qt vanilla ice cream
  • ~ 1 qt mint chocolate chip ice cream (or cookies and cream)
  • 1 pint fudge topping
  • 1 8oz container whipped topping

Allow the ice cream to sit at room temperature while preparing the crust. It helps to place it in a large bowl and cut it into chunks.

In a food processor or blender crush the cookies and mix with the butter. Press 1/2 the cookie mixture into the bottom of the assembled 9″ springform pan. Press firmly with a rubber spatula.

Stir the vanilla ice cream until it is soft enough to spread easily. You want it very soft or you’ll destroy the cookie crust. Spread gently and place in the freezer for at least 10 minutes.

Press most of the cookie mixture into the vanilla ice cream layer, reserving a couple tablespoons for garnish. Stir the mint ice cream until it is soft enough to spread. Then add and smooth over the second cookie layer. Return the pan to the freezer for an additional 10 minutes.

Stir the fudge topping vigorously and dollop onto the ice cream. Spread quickly with a rubber spatula. The fudge thickens rapidly when cooled so you must work quickly and not stop to take a picture. Ask me how I learned this.

Return the cake to the freezer.

Add whipped topping, smooth, and sprinkle with remaining cookie crumbs. Return your cake to the freezer for at least 4 hours, preferably overnight.

*Tip* If you would like to frost the cake for a young child, omit the crumb garnish and allow the cake to set overnight in the freezer. Be sure to use a soft, easily spreadable frosting or consider replacing the whipped topping layer with a second layer of vanilla ice cream. Frost quickly or your cake will lose its shape.



5 Comments

  1. Ice Cream Cake « live. laugh. love. on May 26, 2007 at 10:11 pm

    […] Recipe here. […]



  2. Kathy T. on May 11, 2007 at 9:08 pm

    We learned how to make homemade ice cream at Girl Scout camp last weekend… but you’re asking about IC Cake, so nevermind.



  3. malia on May 11, 2007 at 9:21 am

    THANK YOU SO MUCH HEATHER!!!! This sounds divine and I’m looking forward to trying it!



  4. Meredith on May 11, 2007 at 8:16 am

    Here’s how you can do it if you only have one pan, even in a foil lasagna pan:

    I freeze a layer of softened ice cream in my rectangular cake pan overnight (lining the pan with wax paper first). The next day, I lift out the ice cream layer and bake a thick chocolate sheet cake in the same pan.

    When the cake has cooled, slice it into two layers using a serrated knife. Make a giant sandwich using the frozen ice cream layer from the night before. They should fit perfectly! Frost if desired.



  5. margalit on May 10, 2007 at 11:28 pm

    My mom was famous for her ice cream cakes and pies. Two that I have carried on are the Coffee Fudge Cake and the Ice Cream Bombe. Both are easy to make but take a lot of time.

    For the Coffee Fudge Cake you need 2 boxes of Famous Chocolate Cookies, 1 half gallon of GOOD (starbucks) Ice Cream, hot fudge sauce from an ice cream store, whipped cream, and heath bar crunchies.

    Make a crust with melted butter and the crushed chocolate cookies.

    Put in 1/2 of the ice cream, slightly melted, and then freeze.

    Pour on a layer of the hot fudge sauce and top with some heath bar crunches, about 1/4 of the bag.

    Freeeze until hard.

    Put the second layer of coffee ice cream over the top and freeze solid.

    Top with whipped cream, and then add more of the heath bar crunchies on top, about another 1/4 of the bag.

    Freeze until you serve.

    The Bombe is made with your choice of many different ice cream flavors. Go to Baskin Robbins and pick up a dozen or so complementary flavors AND colors. Color is important.

    In a stainless mixing bowl, make a cone of the first flavor of ice cream, and freeze. When solid, add the second layer following the cone shape. Repeat until the entire bowl is filled with layers of ice cream, freezing solid into each layer.

    Right before serving, drop mixing bowl into sink full of warm water, then unmold. Cover with whipped cream, and serve. Slices will show all the different layers.