Oreo Ice Cream Cake
Everything you need to know to make your own Oreo ice cream cake (or any kind of ice cream cake!!)
Time in Freezer:
prepared batter from boxed chocolate cake mix
1.5 quart tubs
cookies and cream ice cream
Pastry Pride non-dairy frosting
or 16 oz. tub of Cool Whip
Prepare cake according to the instructions on the box. Fill 9" round cake pan 2/3 of the way full. Bake until toothpick inserted in center of cake comes out clean.
Remove cake from pan. Cool completely. Wrap in plastic wrap and freeze for several hours.
Set out cartons of ice cream to soften.
Wash and dry pan that cake was baked in. Line with plastic wrap.
Mound ice cream into lined cake pan and spread until the pan is full, forming a layer of ice cream about the same thickness as the cake.
Place pan of ice cream into the freezer for several hours.
Prepare Pastry Pride (defrost in advance) by whipping until it holds its shape - it will be the consistency of whipped cream.
Remove cake and pan of ice cream from freezer. Cut the domed top off of the cake layer so that it is flat.
Place ice cream layer over the top of the cake layer. Use an icing spatula to smooth the ice cream down and over the sides of the cake layer, sealing up the crack between the layers.
Return cake to freezer for at least one hour.
Frost with whipped Pastry Pride. Use tip #1M to pipe a top and bottom border around cake. Make swirls on the top of the cake and place an oreo in the center of each swirl.
Alternately, spread Cool Whip over the frozen cake to frost. Work quickly and return to freezer to keep Cool Whip stable. Decorate with Oreo cookies and chocolate sprinkles.
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Oreo Ice Cream Cake https://thegirlinspired.com/ice-cream-cake/ June 15, 2020