Cookies and Cream Ice Cream Cake

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July is one of my favorite months. Why, you ask? I'm sure you're dying to know……it's National Ice Cream Month!

Oh my how I love my ice cream, and when it's paired with a chocolate cake and mounds of frosting, the flavors are absolutely divine. The first time I had this Cookies and Cream Ice Cream Cake (or if you like, you can call it an Oreo Ice Cream Cake), I was still working as a bank teller and the manager brought it in for my birthday.

Gooey vanilla frosting on the inside, crunchy chocolate cake on the inside, with just the right amount of ice cream sandwiched between the two. I just had to have the recipe, and I am ever so thankful she gave it to me!

Since then, I've made this Oreo ice cream cake multiple times for birthdays and desserts for guests who stop by for dinner and it always tastes amazing. But ice cream cakes can be a bit tricky when you're working against the heat, so I've made sure to include some tips and trips that will make this cake look just as beautiful on the outside as it tastes on the inside!

How to Make an Oreo Ice Cream Cake

Step 1: Make cake mix using the ingredients in the recipe as a substitute for what's labeled on the box. This makes it taste like a from-scratch cake.

Step 2: Add in crushed Oreos {about 2 cups} to the batter and mix well.

Step 3: Divide cake batter equally between two greased 9″ round baking pans, and bake for 30 minutes at 350 degrees F.

Step 4: Cool on wire racks for 5 minutes, then remove cakes from pan and let cool completely.

Step 5: Wash out one of the 9″ pans and line with two layers of aluminum foil.

Step 6: Spread 1 quart of ice cream inside the pan, making sure the top of the ice cream is as even as possible. Freeze for 2-3 hours. You want the ice cream to be really firm before assembling the cake. I use cookies and cream ice cream so I have Oreos in the cake, Oreos in the ice cream, and in the end, the inside of the cake looks like a giant Oreo! You can't get anymore of an Oreo ice cream cake than that!

Step 7: Flip one of the cakes upside down on a platter, then layer the ice cream, and put the final cake right side up on top. This is so the flat edges are the ones touching the ice cream so there are not any hollow areas to fill. {It makes the cake that much harder to frost.}

It might be tempting to frost the cake right then and there, but freeze for at least one hour before doing so. The ice cream layer is more prone to melt since you've handled it {along with a room temp cake}, which will then mix in the with the frosting and result in a sloppy mess. Don't ask me how I know this!

Step 8: Pull cake out of the freezer and frost quickly, but evenly, starting with the top, and spreading over the sides. The original recipe called for canned frosting, but honestly, it's too goopey to make a nice cake. I like to use this Buttercream recipe from Wilton for almost all of my cakes, and it holds up really well.

Don't be afraid to lay it on thick, and if you start to get ice cream in with your frosting, wipe your spatula or knife on a paper towel before dipping back into the bowl.

Step 9: Sprinkle a few more crushed Oreos {It's an Oreo Ice Cream Cake after all} on top and sides as a garnish, then freeze until it's time to serve!

Cookies and Cream Ice Cream Cake

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• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 16 1x

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Ingredients

• 1 pkg devils food cake mix
• 1 1/2 cup buttermilk
• 3 eggs
• 1/2 cup oil
• 2 cups crushed oreos
• 1 quart cookies and cream ice cream
• 1 double batch of Wilton vanilla frosting

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Instructions

1. Preheat oven to 350 degrees. Grease 2 9″ round cake pans.
2. At low speed beat mix, milk, eggs, and oil for 30 seconds or until blended. Increase speed to medium-high and beat for 2 minutes or until fluffy.
3. Stir in crushed cookies.
4. Divide batter evenly between pans. Bake 30 to 33 minutes. Cool on rack for 5 minutes and then remove from pans.
5. Line 9″ round cake pan with 2 pieces of foil. Spread ice cream in pan, cover, and freeze until solid – at least 3 hours.
6. Place 1 cake layer on serving plate then remove ice cream from pan and foil and place on top of the cake. Top with remaining cake layer. Place entire cake in freezer for 1 hour.
7. Spread a thick layer of frosting over the top and sides of cake. Garnish with crushed oreos and freeze for at least 2 hours.

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Total Cost: $11.82 or $0.74/serving

As much as I love Friendly's and Dairy Queen ice cream cakes, they are getting way more expensive year after year…..we just bought one a month ago and it cost us $26!

This cake isn't hard to whip up and just takes a little bit of time to assemble, but the flavors are so much better than what you can find in the store. Plus, it's much cheaper if you can score a boxed cake mix and ice cream on sale!

Do you have a favorite ice cream cake?

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