Easy Oreo Ice Cream Cake


INGREDIENTS
1/2 carton Cookies & Cream ice cream (get the block, not a tub!)
about 17 OREO cookies
3 cups of whipped cream (or about 2/3 an 8-oz container of Cool Whip)
6 chocolate graham crackers
1 1/2 cups chocolate ganache

Chocolate Ganache:
16 oz chocolate {roughly 2 2/3 cup}
1 cup heavy whipping cream
1/2 cup butter
Full directions to make ganache here.

DIRECTIONS
  1. Line a bread pan* with parchment or foil. (This just makes it super simple to lift the cake out once frozen.)
  2. Place 3 graham crackers into the bottom of the pan. Top with two 1″ slices of ice cream. Spread 1 cup of whipped cream over the top of the ice cream and press whole Oreo cookies into the whipped cream. Top with another small layer of whipped cream and drizzle with about 1/2 cup of chocolate ganache. Top with 2 more 1″ slices of ice cream and then the remaining 3 graham crackers. Spread the remaining 1 cup of whipped cream over the crackers.
  3. Cover and freeze for at least a couple hours, but preferably overnight. (Note: if you plan to serve this cake within 24 hours, to make sure the crackers & cookies are soft,  dip them in milk immediately before assembling the cake!)
  4. Remove cake from bread pan and place on a tray/ serving plate. Pour about 1 cup of chocolate ganache over frozen cake, letting it drip a bit down the sides. Crush remaining Oreo cookies and sprinkle on top of ganache. Return to freezer until ready to serve. (I’d at least let the ganache-covered-cake be in the freezer for 5-10 minutes prior to serving to make sure ganache is sufficiently cooled. It will be easier to cut and serve this way.)


NOTES
*The bread pan I use is a Norpro 10″ non-stick. It’s amazing, I love it and I have had it for years. This cake didn’t extend the full length of the pan, so an 8″ standard bread pan would work just fine!


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