Finding an easy ice cream cake recipe can be a challenge, but here’s the answer! This semi-homemade Oreo Ice Cream Cake is something anyone can make!
Easy Oreo Ice Cream Cake
Making a homemade ice cream cake can be daunting, but that’s where this Semi-Homemade Oreo Ice Cream Cake comes in! A simple recipe using a springform mold, this is truly a cake that anyone can make.
When I was a kid, I remember going to the ice cream shops and peering into the cases of ice cream cakes. I had NO idea how they were made and couldn’t imagine that real people could create such a feat.
As I’ve gotten older, I’ve figured out a few tricks. I am positive that I still can’t create what they did in those cases, but it is possible to make an ice cream cake at home. Even better, with a trip to the ice cream section at the grocery store, you don’t have to churn Oreo ice cream yourself!
Using a few simple ingredients and your favorite ice cream, this is a great recipe for a summer birthday, family gatherings, or any other summer time occasion. Even people who aren’t Oreo lovers will offer rave reviews!
You can choose to use regular Oreos for this ice cream dessert or choose your favorite variety of Oreo cookies. The ice cream layer will contain classic Oreos, but that doesn’t mean you can’t use something different for the top of the Oreo cake.
This Oreo Ice Cream Cake takes a little bit of time to make, but it’s incredibly easy. It is way less expensive than a Dairy Queen ice cream cake and, as a bonus, you can save yourself the trouble of having to scoop ice cream onto each plate at a party. It’s a super cool dessert!
Oreo Cookie Ice Cream Cake Recipe
How To Make:
White cake mix (eggs, oil, and/or water typically called for)
1.5 quart Oreo ice cream
1 cup crushed Oreo cookies
Preheat your oven to 350 degrees and grease a 9″ springform pan with nonstick cooking spray. Make sure that you spray well so that the cake doesn’t stick to the sides of the pan.
Put your Oreo cookies in a resealable plastic bag and crush them with a rolling pin so that you have a bag of crushed Oreos. It’s fine if you have some larger pieces and some Oreo crumbs. If you prefer to use a food processor, pulse them a few times, but you do want some larger pieces, so be careful.
In a large mixing bowl, stir together your cake mix, eggs, oil and/or water until well mixed. The exact ingredients that you will need for this step will be on your cake mix box, so please follow those instructions.
Pour half of your cake batter into the bottom of the springform pan and bake for 15 minutes or until golden brown.
Carefully remove your cake from the pan, place it on a plate, and transfer the plate to the freezer to cool for 10 minutes.
Now, grease your baking pan again, pour your remaining batter into the pan, and bake the second cake for 15 minutes or until golden brown.
Once done, carefully remove your second cake from the pan, place it on a plate, and transfer to the freezer to cool for 10 minutes.
*If you have two Springform cake pans, feel free to bake them both at the same time.*
Wash the pan with cool water so that you can handle it with your hands. Place your room temperature cake back into the bottom of the pan.
Microwave your ice cream container for one minute or until it is soft (not melted). Scoop your softened ice cream onto the cake in the spring form pan.
*Note – This is the best way to spread your ice cream layer, but if you’d prefer not to use the microwave, you can run the tub under hot water until you feel it soften.
Place your now-cooled second cake on top of your ice cream layer in the springform cake pan and transfer the entire thing to the freezer for a few hours. This will allow for the ice cream to harden up and for everything to meld.
Once your ice cream has hardened, carefully open your springform pan.
Your ice cream may have dripped down inside the pan and may now be covering the bottom cake. This is to be expected.
Transfer your layer cake to a serving platter or cake board.
Frost the top of the cake with vanilla icing and top it with crushed Oreo cookies, allowing the fine crumbs as well as the larger cookie crumbs to scatter around the top.
Serve immediately for best results. Add a dollop of Cool Whip or homemade whipped cream and maraschino cherries on the side for fun. Enjoy!
*Note – if you are making this as a birthday cake and need to make it ahead of time, put the springform pan with both baked cakes and the ice cream in the middle in the freezer, covered with plastic wrap. When you are ready to serve, frost the cake and add the crumbled cookies at the last minute.
Put any leftovers in an airtight container in the freezer for up to 3 months.
What Do I Do If My Grocery Store Doesn’t Have Oreo Ice Cream?
Many grocery stores will have the Oreo ice cream flavor, but if you find that your store doesn’t, there is a way to make this work! Take 2 quarts vanilla ice cream and 1 1/2 cups crushed Oreos. Soften the ice cream to the point where you can create a cookie crumb mixture, even if the ice cream is melting. Put the soft vanilla ice cream back into the ice cream tub (or a large bowl) and place it in the freezer to harden again. When you’re ready to make your cake, you’ll have this Oreo ice cream!
Are You Looking For More Tasty Frozen Treat Ideas? Here Are Some Of My Favorites:
- Blueberry Peach Popsicles
- Root Beer Float Popsicles
- Rice Krispie Treats Ice Cream Bowls
- Frozen Cupcakes
- Hot Chocolate On A Stick
- Frozen Chocolate Covered Banana Bites
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
Serving Size: 1
Amount Per Serving: Calories: 442Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 25mgSodium: 254mgCarbohydrates: 65gFiber: 1gSugar: 51gProtein: 4g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.