Oreo Ice Cream Cake

Layers of vanilla ice cream, cookies and cream, chocolate fudge, and cookie crumbs make this frozen cake a dessert worth planning ahead for. The ice cream base needs no ice cream machine. Assemble the cake the day before serving so it has plenty of time to freeze.

Ingredients

Ice cream base

• 6 Oreo cookies

• 1 can sweetened condensed milk, 14 ounces

• 1 3/4 teaspoons vanilla extract

• 1/4 teaspoon kosher salt

• 2 cups cold heavy cream

Bottom cookie layer and fudge

• 2 tablespoons milk

• 14 Oreo cookies

• 2/3 cup hot fudge topping, at room temperature

Cookie crumb layer

• 10 Oreo cookies

• Pinch of kosher salt

• 2 tablespoons unsalted butter, melted

• 1 tablespoon chocolate shell topping, optional

Whipped cream topping

• 1 1/2 cups cold heavy cream

• 1/3 cup powdered sugar

• 1 teaspoon vanilla extract

• Pinch of kosher salt

Optional decorations

• 3 tablespoons chocolate shell topping

• 9–11 Oreo cookies

Directions

1. Line the bottom and sides of an 8-inch springform pan that is at least 3 inches deep with plastic wrap. Place it in the freezer while preparing the filling.

2. Break the 6 cookies for the ice cream base into small pieces. In a large bowl, combine the condensed milk, vanilla, and salt.

3. In a separate bowl, beat the 2 cups of cold cream until it holds stiff peaks. Gently fold it into the condensed milk mixture in three additions.

4. Divide the mixture equally between two bowls. Leave one portion plain and fold the broken cookies into the other. Refrigerate the cookies-and-cream portion while assembling the first layers.

5. Spread approximately 1/4 cup of the plain mixture across the bottom of the chilled pan. Briefly dip both sides of each of the 14 cookies in the milk, then arrange them over this thin layer. Distribute any remaining milk over the cookies.

6. Cover the cookies with the remaining plain ice cream mixture. Smooth the surface and freeze for 45–75 minutes, until the top is firm enough to support the fudge.

7. Meanwhile, heat the oven to 350°F. Finely crush the 10 cookies for the crumb layer and combine them with the salt and melted butter. Spread on a parchment-lined baking sheet and bake for approximately 8 minutes. Cool completely, then break up any clumps. Mix in the optional tablespoon of chocolate shell topping.

8. Spread the room-temperature fudge over the firm vanilla layer. If it is too thick, warm it gently until spreadable, then let it cool before using. Scatter the cookie crumbs over the fudge and freeze for another 15 minutes.

9. Add the refrigerated cookies-and-cream mixture and smooth the top. Cover the pan without pressing the wrap into the filling. Freeze for at least 6 hours, preferably overnight.

10. For the topping, beat the 1 1/2 cups of cold cream with the powdered sugar, vanilla, and salt until it holds its shape. Set aside approximately 1 cup for piping.

11. Release the springform ring. Carefully remove the pan base and all plastic wrap, keeping the cake upright on a chilled serving plate or cake board. Spread the whipped cream over the top and sides. If the cake begins to soften, return it to the freezer before continuing.

12. Freeze for 15 minutes, then decorate with the reserved whipped cream, extra cookies, and optional chocolate shell topping. Freeze for at least another 20 minutes before slicing and serving.

Recipe source: Simply Recipes.