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Easy Oreo Ice Cream Cake
"Easy Oreo Ice Cream Cake only takes minutes to assemble, yet it tastes and looks incredible with its layers of ice cream, chocolate graham crackers, whipped cream, Oreos, and chocolate ganache. I’ve made this many times and I personally think it’s better after sitting in the freezer for a couple of days. The graham crackers and cookies soften so they taste like cake- wrapped up in ice cream, rich chocolate ganache and whipped cream. Does it get any better than that? Nope."
Preparation Time5 min
- 1 carton Cookies & Cream ice cream, a block, not a tub
- 17 OREO cookies
- 3 cups whipped cream or 2/3 of an 8oz container of Cool Whip
- 6 chocolate graham crackers
- 1 cup chocolate ganache
- 16 ounces chocolate (2 2/3 cup)
- 1 cup heavy whipping cream
- 1 cup butter
Line a bread pan with parchment or foil. (This just makes it super simple to lift the cake out once frozen.)
Place 3 graham crackers into the bottom of the pan. Top with two 1" slices of ice cream. Spread 1 cup of whipped cream over the top of the ice cream and press whole Oreo cookies into the whipped cream. Top with another small layer of whipped cream and drizzle with about 1/2 cup of chocolate ganache. Top with 2 more 1" slices of ice cream and then the remaining 3 graham crackers. Spread the remaining 1 cup of whipped cream over the crackers.
Cover and freeze for at least a couple hours, but preferably overnight.
Remove cake from bread pan and place on a tray/ serving plate. Pour about 1 cup of chocolate ganache over frozen cake, letting it drip a bit down the sides. Crush remaining Oreo cookies and sprinkle on top of ganache. Return to freezer until ready to serve. (I'd at least let the ganache-covered-cake be in the freezer for 10-15 minutes prior to serving to make sure ganache is sufficiently cooled. It will be easier to cut and serve this way.)
Slice cake to serve. (If the cookies are still a bit solid, I find it helps to first pierce a knife straight down into the cake where the cookies are, then slice and serve. However if you have the cake in the freezer for 2-3 days prior to serving, you won't have any issues- the cookies will be soft.)
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