Oreo Ice Cream Cake

Oreo Ice Cream Cake 005Who posts a potential Memorial Day dessert the day of Memorial Day? This girl! This recipe is for all my spirit animals who are procrastinators and never plan, but still want to bring something to a party. But even though you’re using all store bought items and simply freezing things, the results are still pretty impressive.

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There’s something about saying ‘I brought ice cream cake’ that makes people notice–probably because who makes ice cream cake besides Carvel? You could make this more labor intensive by making your own ice cream, but seriously why? I would put my effort into figuring out which flavors you want to use.

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Besides the ease of making, there is also the ease of serving. You can slice it, plate it, and pass it out. No more scooping out too hard ice cream slowly and painfully while everyone is watching you and trying to make you go faster.

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I opted for coffee and vanilla with traditional Oreos in the middle. I think the sky is the limit for combinations. I would love to do a salted caramel with vanilla or even a fruity version. You could crush up different flavors of ores {a version involving the mint ones would be delicious} or even other types of cookies such as Nutter Butters. So roll out of bed, rush to the store and start putting together your masterpiece! {I recommend finishing it off with hot fudge or caramel and whipped cream.}

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Oreo Ice Cream Cake
from Shutterbean

2 pints of ice cream {they can be the same or different flavors–I opted for coffee and vanilla}
14 Oreo cookies

Keep the ice cream pints on your counter so they soften a bit.

Place cookies in a plastic bag and smash using a heavy item such as a rolling pin.

Line the bottom of a 9 x 5 loaf pan with parchment paper, letting it hang over the sides. The place plastic wrap on top of that, also letting that hang over the sides.

Spread the first pint of ice cream {in my case, vanilla} over the bottom of the loaf pan. Make sure you get it into the corners and that it’s even.

Sprinkle your Oreo cookie pieces on top of the vanilla ice cream. Then place the loaf pan into the freezer for 15 minutes.

Spread the coffee ice cream on top of the cookie layer, again making sure it’s even. Cover the top with plastic wrap. Freeze for at least 4 hours to ensure that it hardens.

Once you’re ready to serve, you can pull the whole loaf out of the pan and slice it all up. Serve with toppings such as chocolate/caramel sauce and whipped cream.

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