Better Than Store Bought Ice Cream Cake Recipes

BETTER THAN STORE BOUGHT ICE CREAM CAKE

Steps:

• soften chocolate ice cream in bowl
• grease bottom of springform pan
• crush oreo cookies using a rolling pin (i like mine with chunks so i get the icing flavor too lol)
• mix 3/4 c crumbs with butter few tablespoons melted butter until consistancy that is able to be pressed into bottom of pan
• press crumb mixture into bottom of greased pan
• using a rubber spatula put softened chocolate ice cream into pan on top of oreo crust. distribute evenly
• Top this with more oreo crumbs
• Spoon marshmellow over top of this
• Freeze until ice cream is very firm (put vanilla ice cream in frig to begin softening it while waiting)
• Now using rubber spatula add vanilla ice cream to top of frozen chocolate and crumb layer. Return to freezer and freeze several hours until completely frozen solid
• When ready to serve remove from freezer and run a wet butter knife around edges of pan so ice cream doesnt stick to the pan when released. Release the spring and remove pan circle
• Decorate with oreo chocolate frosting, additional oreo crumbs and marshmellow topping
• Slice and enjoy this refreshing ice cream cake

HOMEMADE OREO ICE CREAM CAKE

Steps:

• 1.Prepare the devil's food cake mix into two 8-inch round cake pans, let cool completely. Wrap with plastic wrap and place each layer in a large zip-close bag and place in the freezer. You'll save one for later and use one for this recipe. 2.Using the same size cake pan that you baked the cake in, line it with plastic wrap or parchment paper and place the softened ice cream in it and spread into an even layer. Top with plastic wrap and place back in the freezer until set. 3.Just before assembling the cake combine 10 finely chopped Oreo cookies and ALL BUT 1 tbsp of the hot fudge sauce in a bowl. 4.Place one layer of the chocolate cake on your cake stand (or large plate) and spread the hot fudge cookie mixture over the top in an even layer. Carefully place the ice cream layer on top and frost the cake with the thawed whipped topping. 5.Decorate the sides and top with the remaining cookies and hot fudge sauce. Place back in the freezer until set. Just before serving take the cake out and let sit at room temperature for 10 to 15 minutes for easy slicing. Enjoy! Notes: This recipe makes two layers of chocolate cake, but only one will be used. Keep the other wrapped tightly in plastic and stored in the freezer for up to 5 months. Source: iwashyoudry.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.