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