Oreo Ice Cream Cake
Cold Stone Creamery inspired Oreo Ice Cream Cake, a easy to make no bake - kids friendly cake recipe. This cake is a semi homemade cake, made with Oreo cookie crumb base, then layered with ice cream, chocolate fudge, cream, and finally decorated with Oreo cookies. Less preparations is required to make this delicious cake. A very different cake to make for the kids birthday, or it can be served as a dessert for any occasion. Recipe includes detailed instructions with stepwise pictures.
Making the ice cream cake at home with kids is so much fun, and also budget friendly. Last year I got the same ice cream cake from cold stone, and it was pricey for a small size cake, but tasted so good. This year AJ wanted the same ice cream cake for his birthday, and his birthday falls on the hot summer days, so I couldn't say no to him. Unfortunately with this year pandemic situation the shops were closed, and he was also upset that he could not spend his birthday with his friends. So I decided to make the cake at home to surprise him.
Luckily, I had all the ingredients at home, and the cake layers and the taste turned out so good. It was instantly a big hit with him. AJ said, he could not find out the difference, if it was homemade, or store brought, a big compliment from my kiddo. As I mentioned earlier cake involves very less work, only requires setting time in the freezer. So I recommend making the cake a day before the event.
Other Cake recipes, perfect for any celebrations or for a birthday cake, I've listed few below.
Now take the cookie (without cream) in the mixer / food processor and grind coarsely (make sure there is no big pieces or chunks). Reserve 3 tablespoon of crumbs for the top of the cake decoration. Take 4 tablespoon unsalted butter, and microwave for few seconds, until melted. Add the melted butter to the grounded cookies in the food processor, and only whip the mixer until the mixture is combined. 
Layer 1 - Use a 2 piece cake pan ( as shown in the picture, so its easy to remove the cake apart after the cake is fully set ).
Now place a round base board ( cut to the size of the cake pan) in the bottom of the cake pan and lock the pan tightly.
Add the grounded cookie crumb mixture into the cake pan and spread it evenly. Use a tablespoon, and press the cookie crumb base firmly without any cracks (make sure you press the edges firmly).
Layer 2 -Now take the cookie and cream ice cream and spread evenly on top of the crumb base layer. Press and spread the ice cream for a even layer. Place the cake pan into the FREEZER for minimum 2 hours to SET ( or sooner until the ice cream has set / hardened , so it doesn't mix with the next layer) .
Layer 3 - Microwave the fudge topping for 45 seconds ( or until warm / spreadable consistency). Take the cake from the freezer, pour this fudge on the ice cream layer, and spread evenly ( slight melting of the ice cream layer is normal). Put the cake pan back into the FREEZER for 2 hour to set ( or sooner until the layers has set / hardened , so it doesn't mix with the next layer) .
Layer 4 - Remove the cake pan from the freezer, and spread the whipping cream evenly on top of the fudge layer.
Layer 5 - final decoration layer - Take the remaining Oreo cookies, and decorate it on the whipped cream as you wish. Sprinkle the reserved cookie crumbs on the top of the cream. Put the cake pan back in to the freezer for 2 hours to set completely ( or sooner until the cake has completely set).
Remove the cake from the freezer 15 minutes before cutting it. Use a blunt knife or straight edge spatula, and run the knife around the cake pan rim to loosen the cake, and then lift the cake with the base board ( cake pan base) slowly upward on one hand and remove the side rim separately. To cut the cake, use a long serrated knife dipped in warm / hot water before slicing the cake, and then slice it ( so the cake easily cuts till the base layer).
Recommend to make the cake a day before the event.
Make the cake the previous day of the event, so the layers have enough time to set. Take the cake from the freezer, 15 to 20 minutes before cutting it, so it is not to hard while cutting.How to make it a tall cake?
To make it a tall cake, increase the layer of fudge, and ice cream and alternate layers to your preferred height. Or I recommend to add a thick ice cream layer ( simply increase the quantity of the ice cream and add), or double the quantity of all the ingredients, and add double the amount in each layer which will increase the height of the cake.
Alternatives to the ingredients used in the recipe
Instead of using Oreo Cookies for the crumb base, use any type of cookies to make base layer, and make sure to grind it coarsely without leaving any big pieces / chunks of the cookies. Some cookie suggestions are, graham cracker , chocolate cookie , mint chocolate chip , cream biscuit ( found in the Indian market - crème filled cookies). Instead of Cookie and Cream ice cream flavor, use your preferred choice of ice cream flavors.How to easily cut a cake slice?
Make sure to take the cake from the freezer 15 to 20 minutes before cutting it. Use a Long Serrated knife, dipped in warm / hot water before cutting the cake, so the cake slices easily till the base layer.
Storing instructions
Store the cake in the freezer for up to a 6 to 7 days. Make sure it is stored in a covered air tight box /cake box. If you want to transport the cake, use a ice box, or a cooler filled with ice cubes ( fill ice to half to 3/4 th level of the cake box). Place the cake box in the center, covered with ice on the sides , and make sure the cake does not slide .Serving suggestions
This Recipe yields One - 8 Inch Cake, Serves 6 - 8 Persons.
Other Cake recipes, perfect for any celebrations or for a birthday cake, I've listed few below.
- Eggless Black Forest Cake
- Eggless Chocolate Cake With Chocolate Buttercream Frosting
- Easy Tiramisu Recipe – No Bake Dessert
- No Churn – Eggless Pistachio Gelato
- French Macarons With Mango Buttercream
- Easy Pumpkin Crinkle Cookies Recipe
- Cantaloupe Fruit Kesari | Semolina Sweet
- Microwave Milk Peda | Sweet In 5 Minutes
Step by step pictures of how to make the Oreo Ice Cream Cake
Take 25 oz of cookie and cream ice cream from the freezer, and keep it outside when you start doing the preparation ( So the ice cream will be ready for a spreadable consistency ). Then take 25 Oreo cookies and open the sandwiched cookie and scrape out the cream and cookie separately (we will not use the cream in this recipe).
Now take the cookie (without cream) in the mixer / food processor and grind coarsely (make sure there is no big pieces or chunks). Reserve 3 tablespoon of crumbs for the top of the cake decoration. Take 4 tablespoon unsalted butter, and microwave for few seconds, until melted. Add the melted butter to the grounded cookies in the food processor, and only whip the mixer until the mixture is combined.
Layer 1 - Use a 2 piece cake pan ( as shown in the picture, so its easy to remove the cake apart after the cake is fully set ).
Now place a round base board ( cut to the size of the cake pan) in the bottom of the cake pan and lock the pan tightly.
Add the grounded cookie crumb mixture into the cake pan and spread it evenly. Use a tablespoon, and press the cookie crumb base firmly without any cracks (make sure you press the edges firmly).
Layer 2 -Now take the cookie and cream ice cream and spread evenly on top of the crumb base layer. Press and spread the ice cream for a even layer. Place the cake pan into the FREEZER for minimum 2 hours to SET ( or sooner until the ice cream has set / hardened , so it doesn't mix with the next layer) .
Layer 3 - Microwave the fudge topping for 45 seconds ( or until warm / spreadable consistency). Take the cake from the freezer, pour this fudge on the ice cream layer, and spread evenly ( slight melting of the ice cream layer is normal). Put the cake pan back into the FREEZER for 2 hour to set ( or sooner until the layers has set / hardened , so it doesn't mix with the next layer) .
Layer 4 - Remove the cake pan from the freezer, and spread the whipping cream evenly on top of the fudge layer.
Layer 5 - final decoration layer - Take the remaining Oreo cookies, and decorate it on the whipped cream as you wish. Sprinkle the reserved cookie crumbs on the top of the cream. Put the cake pan back in to the freezer for 2 hours to set completely ( or sooner until the cake has completely set).
Remove the cake from the freezer 15 minutes before cutting it. Use a blunt knife or straight edge spatula, and run the knife around the cake pan rim to loosen the cake, and then lift the cake with the base board ( cake pan base) slowly upward on one hand and remove the side rim separately. To cut the cake, use a long serrated knife dipped in warm / hot water before slicing the cake, and then slice it ( so the cake easily cuts till the base layer).
Servings:
8
yield(s)
Prep Time:
30
mins
Ingredients
- 36 Oreo Cookies (25 for cookie crumb base and the rest is for decoration top layer.)
- 25 oz Cookie And Cream Ice Cream Flavor (Or 0.75 liters)
- 13 oz Hot Fudge Topping Sauce (362 grams, used ready made store brought hot fudge topping)
- 4 tbsp Unsalted / Salted Butter
- 4 oz Whipped Cream (Or 115 grams, I used store brought cool whip)
- 1 Round Cake Base Boards (I used 8 Inch round cardboard base )
- 1 2 - Piece Cake Pan (Used 8 Inch cake pan)
Instructions
- Take 25 oz of cookie and cream ice cream from the freezer, and keep it outside when you start doing the preparation ( So the ice cream will be ready for a spreadable consistency ). Then take 25 Oreo cookies and open the sandwiched cookie and scrape out the cream and cookie separately (we will not use the cream in this recipe).
- Now take the cookie (without cream) in the mixer / food processor and grind coarsely (make sure there is no big pieces or chunks). Reserve 3 tablespoon of crumbs for the top of the cake decoration. Take 4 tablespoon unsalted butter, and microwave for few seconds, until melted. Add the melted butter to the grounded cookies in the food processor, and only whip the mixer until the mixture is combined.
- Layer 1 - Use a 2 piece cake pan ( as shown in the picture, so its easy to remove the cake apart after the cake is fully set ). Now place a round base board ( cut to the size of the cake pan) in the bottom of the cake pan and lock the pan tightly. Add the grounded cookie crumb mixture into the cake pan and spread it evenly. Use a tablespoon, and press the cookie crumb base firmly without any cracks (make sure you press the edges firmly).
- Layer 2 -Now take the cookie and cream ice cream and spread evenly on top of the crumb base layer. Press and spread the ice cream for a even layer. Place the cake pan into the FREEZER for minimum 2 hours to SET ( or sooner until the ice cream has set / hardened , so it doesn't mix with the next layer) .
- Layer 3 - Microwave the fudge topping for 45 seconds ( or until warm / spreadable consistency). Take the cake from the freezer, pour this fudge on the ice cream layer, and spread evenly ( slight melting of the ice cream layer is normal). Put the cake pan back into the FREEZER for 2 hour to set ( or sooner until the layers has set / hardened , so it doesn't mix with the next layer) .
- Layer 4 - Remove the cake pan from the freezer, and spread the whipping cream evenly on top of the fudge layer.
- Layer 5 - final decoration layer - Take the remaining Oreo cookies, and decorate it on the whipped cream as you wish. Sprinkle the reserved cookie crumbs on the top of the cream. Put the cake pan back in to the freezer for 2 hours to set completely ( or sooner until the cake has completely set).
- Remove the cake from the freezer 15 minutes before cutting it. Use a blunt knife or straight edge spatula, and run the knife around the cake pan rim to loosen the cake, and then lift the cake with the base board ( cake pan base) slowly upward on one hand and remove the side rim separately. To cut the cake, use a long serrated knife dipped in warm / hot water before slicing the cake, and then slice it ( so the cake easily cuts till the base layer).
Recipe Notes
- I used Hershey's Hot Fudge Ice Cream Topping , but any brand hot fudge topping / sauce will work for this cake.
- If you're planning to do the top layer decoration, then don't forget to reserve 3 to 4 tblsp of grounded cookies before mixing it with butter.
- I highly recommend to use two piece ( with removable base) cake pan as shown in the picture , only then you will be able to remove the whole ice cream cake separately from the cake pan.
- If you do not have two piece cake pan, then use any container / glass box / cake pans and set the cake, cut the cake using the knife, then use a cake knife to remove the cake slice, and serve.
- Easy Pumpkin Crinkle Cookies Recipe
- Cantaloupe Fruit Kesari | Semolina Sweet
- French Macarons With Mango Buttercream
- Eggless Black Forest Cake
- No Churn – Eggless Pistachio Gelato