For Kenxie’s 12th birthday, she requested an Oreo Ice Cream Cake. I wasn’t able to find a recipe that I wanted to try without added whipped cream (ugh…I don’t like anything fluffy and cooking with it makes me nauseous) so I improvised and made it up as I went.
I started with a springform pan to make the crust. I used a 10 inch pan. I wanted a thicker crust since I LOVE oreo crusts. I used 35 oreos and ground them up to very fine crumbs using a food processor. Combine the crumbs with 5 tablespoons of melted unsalted butter.
Before placing the mixture into my springform pan, I greased the sides and bottom with Wilton Cake Release. Press the mixture into an even layer on the bottom of the pan. If you are making this crust in a pie pan, you can press it up the sides a bit as well.
This crust is pretty versatile. It can be a no bake crust (pie or cheesecake), refrigerate it for 30 minutes before adding the filling. If you’d prefer to bake it for a firmer crust (I baked it for the ice cream cake), bake at 350 degrees for 8-10 minutes.
Once the crust is cool, it’s time to add the ice cream. You’ll want to sit the ice cream out to melt a bit so it is easier to spread. I decided to do a “filling” layer of crushed oreos with chocolate syrup so I used half the ice cream for the first layer. Then I crushed more oreos and covered them with chocolate syrup for a filling. Afterwards, I added more ice cream on top. I used an entire gallon of ice cream! I decorated the top with some oreos cut in half. Super simple, everyone loved it, and there was not any whipped cream in sight 🙂
