Chocolate Ice Cream Cake
Layers of chocolate ice cream, OREO® cookies, and whipped cream make this the ultimate frozen dessert.
Ingredients
- 2 1.4-1.5 liter containers of chocolate ice cream, slightly softened
- 1 14.3 ounce package of OREO® cookies, chopped
- 1 8 ounce tub of whipped cream,thawed
Instructions
- Line the bottom and sides of your springform pan with parchment paper or wax paper. This will make the cake easier to remove.
- Spread half of the softened chocolate ice cream in the prepared pan.
- Sprinkle 3/4 cup of the chopped OREO® cookie crumbs over the ice cream layer.
- Spread the remaining softened ice cream over the cookie crumbs.
- Sprinkle the top of the cake with the remaining OREO® crumbs.
- Freeze the ice cream cake for at least 4 hours, or preferably overnight.
- When ready to serve, remove the sides of the springform pan and frost the cake with whipped cream.
Notes
- To soften the ice cream, place it on the counter for about 15 minutes before layering it into the cake.
- For even layers, use an offset spatula to spread the ice cream.
- Store your leftover ice cream cake in an airtight container in the freezer.