Oreo Cookie Ice Cream Cake

OREO COOKIE ICE CREAM CAKE RECIPE

INGREDIENTS

• Package of Oreo Cookies
• Cookies n’ Cream Ice Cream
• 2 Thin Layers of 8″ Chocolate Cake
• 3 1/3 Cup Heavy Whipping Cream
• 1/2 Cup Milk Chocolate Chips
• 1 Cup Powdered Sugar
• 1 Teaspoon Vanilla Extract

DIRECTIONS

In an 8″ Spring Form pan add your first layer of chocolate cake. Once placed, add a layer of softened Cookies n’ Cream Ice Cream. Next add a layer of whole Oreos to completely cover the ice cream layer (make sure Oreos are flush with the ice cream layer.) Once even, add your second layer of chocolate cake. Cover top of cake with saran wrap and freeze overnight.

In a mixing bowl using your whisk attachment add 3 cups of Heavy Whipping Cream, 1 Cup of Powdered Sugar and 1 Teaspoon of Vanilla Extract and mix until combined and you have a nice thick consistency of whip cream. In a ziploc bag take about 8 Oreos and using a rolling pin crush the Oreos into small pieces (a food processor works best for this step.) Once the Oreos are crushed add to your Whip Cream mix and stir in.

Remove your cake from pan and add to a cake board or plate. Once removed from pan cover entire cake with your Whip Cream Icing (make sure it is completely even and smooth.) Return to freezer while working on the next step.

In a small microwave bowl heat up 1/3 Cup of Heavy Whipping Cream for about 20-30 seconds so it comes to a slight boil (Do not overheat the cream.) Once hot add in a 1/2 Cup of Chocolate Chips and let sit for about 1 minute (Make sure all chocolate chips are covered by the cream.) After sitting, stir/whisk together until the ganache is nice and smooth. Let sit for about another minute and add to a piping or ziploc bag. Cut a small tip off your piping bag and do a test drip on the edge of a bowl. You want to make sure your drip is nice and thick and not too hot. Once ganache is ready remove cake from freezer and add your drip around the edges of your cake. When drip is complete add the remaining ganache to the top of the cake and smooth out using a spatula. When top of cake is completely covered return cake to freezer to allow the ganache to set for about 5 minutes.

After ganache is set, use a 1M tip and add the remainder of the Whip Cream to a piping bag. To the top of your cake add swirls of Whip Cream evenly around the edge of the cake. Finish off the cake by adding an Oreo on the top of each swirl!