Ice cream cakes are the ultimate way to feel cool at your kids next summer birthday party! This couldn’t just be any ice cream cake, but an Oreo ice cream cake. And not just ANY Oreo ice cream cake, but a 2 TIER OREO ICE CREAM CAKE! This takes ice cream cakes to another level! If you love ice cream, check out my Layered Popsicle Ice Cream Cake!
For this recipe, you’re going to need my Oreo cookie dough recipe. You can find that recipe here. You’re also going to want to use high quality vanilla ice cream. Not only does it taste better, but it refreezes better than cheaper ice creams. Cheaper ice creams tend to get ice-y when you you add the Oreos and refreeze.
- Preheat a moderate oven (175°C/350°F)
- Sprinkle flour onto your bench and roll out your Oreo cookie dough so that it’s 3-4 mm thick.
- Place your larger cake tin right on top of your dough. Use a knife to cut the dough around the tin to make a large circle.
- Slide a piece of parchment paper under the cookie dough and place it on a baking sheet.
- Repeat this with the smaller cake tin.
- Place each cookie in a moderate oven. The small cookie should take 10-12 minutes to bake, and the larger cookie should take 15-17 minutes.
- Fill a snap seal bag with Oreos. Use a rolling pin to crush the Oreos so that they’re still chunky.
- Place softened ice cream into a large bowl. Place one packet of crushed Oreos per 1 liter of ice cream. Stir Oreos through well.
- Pour ice cream mixture into 6’’ and 9’’ cake tins. Freeze for 12 hours.
- Pour whipping cream over your chocolate pieces. Microwave for 30 second intervals, stirring in between. Once completely melted, set aside for 30 minutes to cool.
- Once frozen, take your large cake piece out of the freezer. Dunk the tins in warm water for 3 seconds (I just had warm water in the sink). Use a knife to go around the outside of the ice cream.
- Place your large cookie over the 9’’ cake tin. Then, place your cake board on top, and flip the whole piece over. Use your fingers to press the cake tin to release the ice cream.
- Pour ganache over the top of the ice cream cake, and use a spatula to spread it out over the top. Let the ganache drip over the sides.
- Stick mini Oreo cookies around the entire outside rim of your cake.
- Transfer to the freezer for an hour.
- Take both cake pieces out of the freezer. Place your small cookie on the 6’’ tin. Then, spread ganache over the top of the cookie.
- Flip the tin directly onto the bottom tier of the cake. Then, press your fingers onto the base of the tin to release the ice cream from the tin.
- Spread ganache over the top of the cake and let it drip down the sides.
- Place mini Oreos around the top of the top tier rim, as you did with the tier below.
- Cut and serve!
This cake is 2 tiers of Oreo love!!
-For the printable recipe click here: http://bit.ly/2hkD2kA
What You’ll Need:
- Plain flour
- Mini Oreos – LOTS!
- 4-5 packets of Oreo cookies
- Home made Oreo Cookie dough (recipe here)
- 400g dark (or milk) chocolate
- 200g whipping cream (approx 35% milk fat)
- 4-5 litres of good quality vanilla ice cream
- 12 inch presentation board
- 9’’ and 6’’ cake tin
- Sharp knife
- Rolling pin
- Baking sheet
- Parchment paper
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