Monday, March 16, 2020

Brian's Oreo Ice Cream Cake

Brian's Oreo Ice Cream Cake
          I only make this cake once a year. I make it for my husband Brian's birthday, which is in January. It seems funny to make an ice cream cake when its freezing outside but it's the only dessert he asks for. The ingredients are so simple but it reminds me of the Baskin Robin's and Dairy Queen ice cream cakes I had as a kid at birthday parties! 
        I included notes the end to make this gluten and dairy free for those who need it. 


2 cups crushed oreos ( to make gluten free use gluten free sandwich cookies, Wal-Mart has them)

1 cup chopped walnuts

1/2 cup butter

1/2 gallon Vanilla Ice Cream ( our favorite is Bryer's Natural Vanilla Bean)

1 container cool whip

Optional sprinkles and Oreos for topping


1) Line an 8 inch springform pan or pie pan with plastic wrap and allow the edges to hang over. This step will help to remove the ice cream cake when it is frozen. Take the ice cream and cool whip out of the freezer now so they will be easier to spread.

2) In a large ziplock bag crush the two cups of Oreos until they are in small chunks. You can also use a food processor.

3) Chop the one cup of walnuts into fine pieces or put them also into the food processor.

4) Melt the 1/2 cup of butter in the microwave.

5) In a large bowl combine the melted butter, chopped walnuts, and crushed Oreos until well mixed.

6) Reserve one cup of the Oreo mixture and set aside.

7) Press the remaining Oreo mixture into the bottom of the lined springform pan.

8) Using a knife cut the 1/2 gallon of Vanilla ice cream into slices and press into the pan with a spoon. I have found this works best since the ice cream is hard to spread.

9) Sprinkle the remaining cup of Oreo mixture over the ice cream.

10) Spread the container of Cool Whip over the Oreo mixture.

11) Top with a few crushed Oreos or Sprinkles to decorate.

12) Freeze for at least four hours or overnight for the ice cream cake to set up.

13) Remove the ice cream cake from the freezer 20 minutes before serving so it will be easier to slice.


Note: This can be made gluten free by using gluten free chocolate sandwich cookies. I have made it that way and no one knew!

It can also be made dairy free using coconut oil in place of butter, dairy free ice cream, and Coco Whip which is coconut based. I have made small versions of it this way but it is expensive to make the whole cake that way unless you have a large group who is dairy free I would stick with regular ice cream!

Thank you to my mother-in-law for sharing this recipe with me years ago!

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