Description
A delicious and easy-to-make Oreo Ice Cream Sandwich Cake featuring a crunchy Oreo cookie crust, creamy vanilla ice cream filling, and a luscious chocolate ganache topping, perfect for a refreshing dessert that serves 12.
Ingredients
Scale
Crust
- 24 Oreo cookies
- 2 tbsp melted butter
Ice Cream Layer
- 2 cups vanilla ice cream, softened
Ganache
- 1 cup heavy cream
- 1 cup chopped chocolate
Topping
- Whipped cream, for topping
- Chocolate shavings or sprinkles, for garnish
Instructions
- Prepare Oreo Crust: Crush the Oreo cookies into fine crumbs and mix with melted butter until well combined to form a crust mixture.
- Form Crust Base: Press the Oreo and butter mixture evenly into the bottom of a 9×13-inch baking dish to create a firm base.
- Layer Ice Cream: Spread the softened vanilla ice cream evenly over the Oreo crust, smoothing the surface with a spatula for an even layer.
- Freeze Cake: Place the dish in the freezer and chill for at least 4 hours, or until the ice cream layer is fully set and firm.
- Make Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over chopped chocolate. Let sit for a few minutes, then stir gently until smooth and glossy.
- Assemble Topping: Pour the chocolate ganache evenly over the frozen ice cream layer. Top with whipped cream and sprinkle chocolate shavings or sprinkles as desired.
- Serve: Slice the cake into squares and serve chilled for the best texture and flavor.
Notes
- You can substitute chocolate ice cream or add mix-ins like crushed nuts for variety.
- Make sure the ice cream is softened to spread easily and avoid breaking the crust.
- The cake can be stored in the freezer for up to 3 days; let it sit for 5-10 minutes at room temperature before slicing for easier cutting.
- For a firmer crust, bake the pressed Oreo crust for 5 minutes at 350°F before adding ice cream (optional).
