Mint Oreo Ice Cream Cake Food

MINT-CHOCOLATE ICE CREAM CAKE

Steps:

• Line a 9x5-in. loaf pan with plastic wrap. Place 6 chocolate cakes in pan, completely covering the bottom. Spread ice cream over cakes; sprinkle with half of the cookie crumbs. Press remaining cakes on top. Cover and freeze for at least 3 hours., Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap. , If desired, combine whipped topping and extract. Frost top and sides of cake with whipped topping. Sprinkle with remaining cookie crumbs.

MINT OREO FUDGE ICE CREAM CAKE

Steps:

• Crush Oreos in a ziploc bag (including cream center). You don't want the pieces too small, you just want them broken up. Add melted butter and mix well.
• Line a loaf pan with parchment paper.
• Put 1 cup of the Oreo mixture in the pan and press down. Add half of the ice cream and spread over the oreos. Top with ½-¾ cup fudge sauce and ⅔ cup crushed Oreos. Repeat layers again. Top with Cool Whip & remaining crumbs. Freeze 4 hours or overnight.
• To remove from pan quickly dip in hot water for about 5 seconds. The cake will lift out. Slice and serve with extra fudge sauce if desired.

MINT OREO ICE CREAM CAKE

Steps:

• 1. in food processor roughly break apart half package of mint oreos. pulse until they turn into fine crumbs.
• 2. add half stick melted butter.
• 3. press crust into 9 or 12 inch springform pan (could also use a cake pan).
• 4. soften ice cream in microwave NOTE: what works best is to place frozen ice cream in large bowl and melt it in 30 second intervals until it is soft enough to spread, but not completly melted.
• 5. spread half of ice cream onto crust.
• 6. in food processor roughly break the rest of the oreo cookies and pulse until crumbs form.
• 7. add warm hot fudge to cookie crumbs and spread over ice cream layer (makes a wonderful sweet crunch coat).
• 8. spread rest of softened ice cream over crunch coat.
• 9. cover with with cling wrap and place in freezer for several hours of overnight.
• 10. 15 minutes before serving remove from freezer and top with cool whip (I always use decorators tip to make a fancy topping and garnish with more oreo cookies).
• NOTE: The best way to serve is to dip knife in warm water than run it along sides of cake to loosen sides of pan then remove the sides and slice.

EASY OREO ICE CREAM CAKE

Steps:

• Allow the ice cream to melt in a large bowl till it is just a thick, soupy mixture.
• Crush the entire package of Oreos in a food processor.
• Mix the melted ice cream and the cool whip together.
• Take a 9 by 13 pan and layer the Oreos and the ice cream mixture.
• Start with the ice cream and then add Oreos then the ice cream and so on.
• Put it in the freezer over night or at least 8 hours covered in plastic wrap and then serve with dribbled chocolate sauce on top.

OREO ICE CREAM CAKE

Steps:

• Line a 9" Springform pan with parchment paper (pinch it in between the bottom and the outer ring for easy removal).
• Place Oreos and melted butter in a food processor and process until smooth -- it will start to clump together.
• Press into the bottom and about 1/2" up the sides of the Springform pan.
• Stir together Oreo ice cream and chocolate sauce. Spread over crust and freeze for 1-2 hours until set.
• Stir together crushed Oreo cookies and fudge sauce.
• Drop by teaspoonfuls over firm chocolate ice cream layer.
• Spread softened ice cream over top of chocolate crumbles and smooth the top.
• Freeze at least 6 hours or overnight before garnishing and serving.
• Garnish with sweetened whipped cream or whipped topping, chocolate sauce and Oreos as desired.
• Slice and serve.
• Store leftovers in the freezer up to 3 months.

OREO ICE CREAM CAKE

Steps:

• Take the ice cream out to soften on the counter so that it's soft enough to spread but not melted to a liquid.
• Use a 9x13 dish and scoop the entire contents of one of the ½ gallon containers in the dish. Try to spread ice cream so that it is spread somewhat evenly in the pan.
• Put ¾ of OREO cookie crumbs over ice cream.
• Pour entire contents of warm Hot fudge over the cookie layer.
• Spread the next container of ice cream over the cookie layer. Try to spread this layer somewhat smoothly, too.
• Spread the cool whip over the ice cream.
• Top with remaining OREO cookie crumbs.
• Cover the dish with plastic wrap and aluminum foil and freeze for 4 hours or up to overnight.
• Garnish with more hot fudge, Maraschino cherries, and sprinkles (all optional). Slice and serve.

OREO ICE CREAM CAKE

Steps:

• Grease a 9x13" pan.
• Crush the cookies, either in a food processor or put them in a plastic bag and beat the heck out of them. Layer half of the crumbs in the pan.
• Spread the softened ice cream over the cookies.
• Warm the fudge until pourable in the microwave and pour over the ice cream.
• Spread the Cool Whip over the fudge. Then cover with the rest of the oreos.
• Put it in the freezer for probably at least two hours or until it gets firm.
• Take it out of the freezer about 20 minutes before you want to serve it.

OREO MINT ICE CREAM

Steps:

• Place cookies in a bowl, cover and refrigerate.
• Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes; whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 more minute.
• Pour in the cream and milk and whisk to blend.
• Add the peppermint extract and blend again.
• Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
• While the ice cream is somewhat loose but on it's way to being frozen, add the chopped cookies and continue freezing until the ice cream is ready.
• At this point, I transfer the ice cream to a plastic container and put it in the freezer to harden (ripen) completely.

OREO MINT CHIP ICE CREAM CAKE

Steps:

• Set a medium bowl over a larger bowl full of ice and water, so that the ice water surrounds it. Place a second large bowl in the refrigerator.
• Bring 1 1/2 cups of the cream just to a simmer in a small saucepan over medium-low heat. Place the chocolate, corn syrup and salt in a heatproof medium bowl and pour the hot cream over top. Let sit 1 minute to slightly melt the chocolate. Stir the chocolate and cream together with a rubber spatula, using small circular motions starting at the center of the bowl until emulsified and smooth. Transfer the mixture to the medium bowl set inside the ice bath and refrigerate for 15 minutes, stirring halfway, until thickened and cooled. Makes about 2 3/4 cups.
• Remove the empty chilled large bowl from the refrigerator. Add the remaining 2 cups of heavy whipping cream, vanilla and confectioners' sugar and whip on high with a handheld electric mixer until medium-stiff peaks form, 5 to 7 minutes. Set aside.
• Place the chocolate sandwich cookies in a zip-top bag and use a rolling pin or the bottom of a heavy-bottomed skillet to crush into bite-size pieces.
• Evenly spread half of the softened ice cream on the bottom of a 9-by-13-inch baking dish. Spread 2 heaping cups of the crushed cookies over the ice cream followed by half of the chocolate sauce and 1 heaping cup of the whipped cream.
• Repeat the layers with the remaining ice cream, 2 heaping cups of the crushed cookies and the remaining chocolate sauce. Spread the remaining whipped cream over top and sprinkle with the remaining 1 1/2 cups crushed cookies. Wrap the baking dish in plastic wrap and freeze until firm, 4 hours to overnight.