Cookies and Cream Ice Cream Cake Recipe

Ingredients with Measurements:
- 1 package of Oreo cookies (14.3 oz)
- 1/2 cup unsalted butter, melted
- 1/2 gallon of vanilla ice cream
- 1/2 gallon of cookies and cream ice cream
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract

Special equipment needed:
- 9-inch springform pan
- Food processor
- Hand mixer
- Parchment paper

Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Crush the Oreo cookies in a food processor until they become fine crumbs.
3. Add the melted butter to the cookie crumbs and mix until well combined.
4. Line the bottom of the springform pan with parchment paper and press the cookie mixture into the bottom of the pan.
5. Bake the crust for 10 minutes, then let it cool completely.
6. Take the vanilla ice cream out of the freezer and let it soften for 10-15 minutes.
7. Spread the softened vanilla ice cream over the cooled cookie crust and smooth it out.
8. Put the cake in the freezer for 30 minutes to set.
9. Take the cookies and cream ice cream out of the freezer and let it soften for 10-15 minutes.
10. Spread the softened cookies and cream ice cream over the vanilla ice cream layer and smooth it out.
11. Put the cake back in the freezer for at least 2 hours or until it is completely frozen.
12. To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract together with a hand mixer until stiff peaks form.
13. Take the cake out of the freezer and remove it from the springform pan.
14. Spread the whipped cream over the top of the cake and decorate with additional crushed Oreo cookies if desired.
15. Put the cake back in the freezer for at least 30 minutes to set the whipped cream.
16. Serve and enjoy!


Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Freezing time: at least 2 hours
5. Temperature:
Oven temperature: 350°F
Serving size:
12 servings

Nutritional information:
Calories per serving: 550
Total fat: 35g
Saturated fat: 20g
Cholesterol: 105mg
Sodium: 250mg
Total carbohydrates: 55g
Dietary fiber: 1g
Sugars: 45g
Protein: 6g

Substitutions for ingredients:
- You can use any brand of chocolate sandwich cookies instead of Oreo cookies.
- You can use whipped topping instead of making your own whipped cream.

Variations:
- You can add chopped nuts or chocolate chips to the cookie crust for extra texture.
- You can use different flavors of ice cream to create your own unique ice cream cake.

Tips and tricks:
- Make sure the ice cream is softened before spreading it over the crust to make it easier to work with.
- Use a hot knife to cut the cake for clean slices.
- Let the cake sit at room temperature for a few minutes before serving to make it easier to slice.

Storage instructions:
Store the cake in the freezer, covered with plastic wrap, for up to 1 week.

Reheating instructions:
The cake does not need to be reheated.

Presentation ideas:
Serve the cake on a cake stand or platter and decorate with additional whipped cream and crushed Oreo cookies.

Garnishes:
Crushed Oreo cookies, whipped cream, chocolate sauce, and fresh berries.

Pairings:
Serve the cake with a glass of cold milk or a scoop of vanilla ice cream.

Suggested side dishes:
Fresh fruit salad or a green salad.

Troubleshooting advice:
- If the ice cream is too hard to spread, let it sit at room temperature for a few more minutes.
- If the crust is too crumbly, add more melted butter to the mixture.

Food safety advice:
Make sure to keep the ice cream cake frozen until ready to serve to prevent it from melting.

Food history:
Ice cream cakes have been around since the 19th century, and were popularized in the United States in the 1950s.

Flavor profiles:
Sweet, creamy, and chocolaty.

Serving suggestions:
Serve the cake as a dessert for a summer barbecue or birthday party.

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Taste: Sweet, Creamy, Chocolaty, Cookie