I know that summer ended a couple of weeks ago and that I should really be turning my focus towards pumpkin and apples but I just can’t seem to get into the autumn mindset quite yet. Our temperatures have been above average this last month so I thought I’d throw in one more warm weather dessert before I accept summer’s end.
This is an ice cream cake that I have been making every summer for several years. It is one of my favorite ice cream cakes and, if you are an ice cream lover like me, I think it will be one of your favorites too. I found the recipe for this cake in a magazine many years ago. Unfortunately, I have no idea what magazine I clipped it out of so I can’t give proper credit.
My favorite part of this cake is that the outside layer is made from ice cream sandwiches. The sandwiches give a neat look as well as adding a fun texture and taste.
And once you cut into the cake, you get this beautiful layering of different ice cream colors and flavors.
And the best part is that it is really simple to make. No baking is necessary.
Here are the instructions. Click here for a printable version of the recipe.
Step 1: Gather your supplies
You will need 18 Oreo cookies, 1 Tbsp. of milk, 8-9 ice cream sandwiches, 1 pint of vanilla ice cream, 1 pint of strawberry ice cream, 1 pint of mint chocolate chip ice cream, 1 (8 oz or larger) container of non-dairy whipped cream and a 9-inch springform pan
You will notice that although the recipe calls for pints of ice cream the picture shows half gallon sizes. That is because my grocery store was having a sale on their half gallons and they were actually cheaper than the pints. I bought the larger size and then just scooped out 2 cups of ice cream from each container.
Also, the recipe calls for an 8 ounce container of non-dairy whipped topping but if you want to do something a little more decorative like I did you are better off to get the larger container. I used the 8 ounce and ended up running out (which is why there aren’t any pictures of the cake as a whole. I had to cut out a slice since I didn’t have enough whipped topping to cover it. (And you thought I was just trying to show the inside of the cake all along.)
Step 2: Prepare pan
Coat a 9-inch springform pan
with cooking spray on the bottom and sides, then line the sides with waxed paper. You will need about 3 strips of waxed paper to go all the way around the pan. The wax paper adheres to the sides because of the cooking spray. Once you have it wrapped around the entire pan, use scissors to trim it even with the top of the pan.
Step 3: Make bottom crust
Place 12 of the Oreo cookies in a food processor and run until finely crushed. Add the milk and pulse just until the mixture holds together. Set it aside.
Step 4: Layer ice cream sandwiches
Working with just 4 ice cream sandwiches at a time, to prevent them from melting, unwrap the sandwiches and cut each into quarters.
Stack the sandwiches on end and pack them snuggly together around the waxed paper lined pan. Continue with more sandwiches until you fill in the entire side of the pan.
Step 5: Form bottom crust
Spoon the cookie mixture into the center of the pan and press firmly onto the bottom. I used a drinking glass to press the mixture evenly. Then, freeze for one hour.
Step 6: Layer ice cream
Remove all three ice creams from the freezer and allow to soften for 15 minutes. If you bought larger sizes of ice cream like I did, be sure to scoop out only 2 cups of each flavor. Transfer ice creams to separate bowls and stir until they are a good spreading consistency.
Remove the pan from the freezer and spread the mint chocolate chip ice cream on top of the cookie crust. I used a spatula to help spread it.
Continue by spreading the vanilla layer on top of the mint and ending with the strawberry layer.
Step 7: Top with whipped topping and cookies
You can either just spread the whipped topping over the top of the cake or you can do like I did and place it in a decorating bag, fitted with an Ateco #846 star tip, and pipe decorative mounds all over the top of the cake.
I then piped smaller mounds on the very edges, cut the final 6 Oreo cookies into quarters and placed them around the edges.
Return the cake to the freezer and freeze overnight.
When it is time to serve, remove the side of the pan and the waxed paper. Cut into 12 wedges.
Here is your beautiful cake.
Until next time, God bless and Sweet Dreams.