Oreo Ice Cream Cake Food

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 ICE CREAM LOAF CAKE

Steps:

• Melt chocolate, set aside to cool.
• Line 8 1/2 x 4 1/2 inch loaf pan with foil, ends of foil should extend over sides of pan.Arrange 8 of the cookies evenly on the bottom of the pan. Crumble remaining 6 cookies, set aside.
• Beat cream cheese, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Remove about 1 1/2 cups of the cream cheese mixture, place in a medium bowl, stir in melted chocolate.
• Spread remaining cream cheese mixture over cookies in pan, sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon, top with chocolate cream cheese mixture.
• Cover. Freeze 3 hours or until firm. Remove from freezer invert onto serving plate, peel off foil.
• Let stand at room temperature to soften slightly before slicing.

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.

ICE CREAM COOKIE DESSERT

Steps:

• In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.

OREO ICE CREAM CAKE

Steps:

• Take 25 oz of cookie and cream ice cream from the freezer, and keep it outside when you start doing the preparation ( So the ice cream will be ready for a spreadable consistency ). Then take 25 Oreo cookies and open the sandwiched cookie and scrape out the cream and cookie separately (we will not use the cream in this recipe).
• Now take the cookie (without cream) in the mixer / food processor and grind coarsely (make sure there is no big pieces or chunks). Reserve 3 tablespoon of crumbs for the top of the cake decoration. Take 4 tablespoon unsalted butter, and microwave for few seconds, until melted. Add the melted butter to the grounded cookies in the food processor, and only whip the mixer until the mixture is combined.
• Layer 1 - Use a 2 piece cake pan ( as shown in the picture, so its easy to remove the cake apart after the cake is fully set ). Now place a round base board ( cut to the size of the cake pan) in the bottom of the cake pan and lock the pan tightly. Add the grounded cookie crumb mixture into the cake pan and spread it evenly. Use a tablespoon, and press the cookie crumb base firmly without any cracks (make sure you press the edges firmly).
• Layer 2 -Now take the cookie and cream ice cream and spread evenly on top of the crumb base layer. Press and spread the ice cream for a even layer. Place the cake pan into the FREEZER for minimum 2 hours to SET ( or sooner until the ice cream has set / hardened , so it doesn't mix with the next layer) .
• Layer 3 - Microwave the fudge topping for 45 seconds ( or until warm / spreadable consistency). Take the cake from the freezer, pour this fudge on the ice cream layer, and spread evenly ( slight melting of the ice cream layer is normal). Put the cake pan back into the FREEZER for 2 hour to set ( or sooner until the layers has set / hardened , so it doesn't mix with the next layer) .
• Layer 4 - Remove the cake pan from the freezer, and spread the whipping cream evenly on top of the fudge layer.
• Layer 5 - final decoration layer - Take the remaining Oreo cookies, and decorate it on the whipped cream as you wish. Sprinkle the reserved cookie crumbs on the top of the cream. Put the cake pan back in to the freezer for 2 hours to set completely ( or sooner until the cake has completely set).
• Remove the cake from the freezer 15 minutes before cutting it. Use a blunt knife or straight edge spatula, and run the knife around the cake pan rim to loosen the cake, and then lift the cake with the base board ( cake pan base) slowly upward on one hand and remove the side rim separately. To cut the cake, use a long serrated knife dipped in warm / hot water before slicing the cake, and then slice it ( so the cake easily cuts till the base layer).

OREO ICE CREAM CAKE

Steps:

• Butter lightly 9x13-inch baking pan (or use vegetable spray).
• Place Oreos in a plastic bag and crush fine with a rolling pin.
• Spread them on bottom of baking pan and pour butter over top.
• Press cookies to form a crust.
• Spread the ice cream over crust Pour hot fudge sauce over ice cream.
• Freeze 30 min.
• until chocolate sauce has cooled Spread w/ Cool- Whip over chocolate.
• Top with nuts.
• Return to freezer until ready and serve.
• Pat dry cherries Top w/ cherries Cut and serve Serves 10 to 12.

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.

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 COOKIE ICE CREAM CAKE

Steps:

• Crush 24 Oreo cookies (with filling) and spread in a 9 x 13 inch pan.
• Drizzle cookies with 1/2 cup of melted butter (1 stick) and gently press.
• Cut or tear away the packaging for a 1/2 gallon of vanilla ice cream. Slice the ice cream into pieces and layer over the Oreo crust you just prepared.
• Press down again to make the ice cream layer even, cover, and freeze.
• Melt chocolate chips along with the 2nd stick of butter over medium heat. Once melted, add the sugar and stir.
• Add evaporated milk to the chocolate mixture and stir.
• Cook chocolate until thick while stirring. Once thick, stir in vanilla.
• Allow chocolate mixture to cool and spread over ice cream.

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.