This is a chocolate cake with cookies and cream ice cream. I’ve made an ice cream cake before, but what I like about this one is that you frost the cake and with softened vanilla ice cream mixed with a little milk. So much easier than real frosting.
Oreo Ice Cream Cake
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
Scale
Ingredients
- 1 box chocolate cake mix
- 1.5 quart cookies and cream ice cream
- 1.5 quart vanilla ice cream
- Milk to thin (1/2 cup to 1 cup)
- Oreos to garnish
Instructions
- Line a 9 inch cake pan with plastic wrap, and fill with softened cookies and cream ice cream. Freeze until solid.
- Remove the plastic wrapped ice cream from the cake pan and keep in freezer until ready to assemble the cake.
- Bake cake mix according to directions on box in two 9 inch cake pans. Allow the cakes to cool completely.
- To assemble the cake, place one layer upside down on a cake plate. Place frozen disk of cookies and cream on the bottom layer of cake. Place second cake on top, right side up. Freeze until ready to frost.
- To prepare “frosting”, soften vanilla ice cream and mix in a little milk. Spread the softened ice cream on the cake, starting with the top, and then down the sides. An off-set spatula works well for this.
- Garnish with crushed Oreos and halved Oreos.
Holly says
I’m going to make this for my sons birthday. How long before can I make it and then serve it? I was going to make it Tonight and serve it Saturday.
Julie says
Holly, if you make it tonight it will be good on Saturday. Nice to be able to have it ready to go!
Liz says
did you refreeze after frosting and decorating with oreos? i guess you can freeze or serve
Julie says
Yes – refreeze if you can. Enjoy!