My stepson wanted a Cookies and Cream ice cream cake for his Birthday this year (Which is on the 4th of July). He does not like chocolate cake and every place I called had pre-made Cookies and Cream cakes with either NO cake in them, or Chocolate cake. Plus they were $25 or more! I figured I'd make my own using the cake he liked for a fraction of the cost!
I spent less than $8 on the ingredients.
(1) Gallon of Cookies & Cream Ice cream (Softened)
(1) Pint of Cookies & Cream Ice Cream *
(1) Container of Oreo Cookies
(1) Large container of Whipped Cream
(1) Box of Cake Mix (Baked two cakes but only used 1 in this recipe...just iced the other for a basic cake)
(1) Spring Form Pan
Bake cake as directed on box.
Place cookies in a bag and crumble with your hands or a rolling pin. Reserve 12 or so to use for decorating your cake later.
Place crumbled cookies in a bowl and add about 1/4 cup of melted butter and mix with your hands.
Press cookie mixture into the bottom of a spring form pan.
Freeze for 15 minutes to let set.
Smooth 1/2 of the softened ice cream evenly on top of cookie crumbs.
Slice top of cake off to allow a flattened layer for the next step.
Place bottom half of cake on top of ice cream layer.
Smooth remaining softened ice cream on top of cake layer.
Press it down between the pan and cake sides to fill it in.
* NOTE: I did go get another 1/2 pint of ice cream to smooth it all out nicely.
Press it down between the pan and cake sides to fill it in.
* NOTE: I did go get another 1/2 pint of ice cream to smooth it all out nicely.
Cover pan with foil and freeze overnight.
Run a knife or spatula around sides of the cake to help release it from the pan.
Then open the spring form pan and remove.
Leave bottom of pan in place.
Open refrigerated Whipped Cream and begin to "ice" the cake.
I had to return it in the freezer for a few minutes because it was getting too soft, then began icing it again.
Decorate remaining cake with icing and return to freezer until ready to serve.
Let me tell you it was a HUGE hit at the 4th of July/Birthday party!
Imagine the ice cream and cake combinations you can do!
Run a knife or spatula around sides of the cake to help release it from the pan.
Then open the spring form pan and remove.
Leave bottom of pan in place.
Open refrigerated Whipped Cream and begin to "ice" the cake.
I had to return it in the freezer for a few minutes because it was getting too soft, then began icing it again.
Decorate remaining cake with icing and return to freezer until ready to serve.
Let me tell you it was a HUGE hit at the 4th of July/Birthday party!
Imagine the ice cream and cake combinations you can do!
Enjoy being a Mom All Day!
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