Some people are natural bakers. They like the methodical approach proper baking requires: careful measurement, exacting technique, and strict attention to time, temperature, and humidity.
I was never like that. I was afraid to make bread because the yeast would never proof. About 10 years ago, I purchased a Julia Child limited edition Kitchen Aid stand mixer (part of a fundraiser for AIWF Friends of Julia Child’s Kitchen at the Smithsonian) and vowed to try to be a better baker.
That is a funny way to start this post, however, because this recipe has little to do with baking! Not only is this cake frozen but there is also very little homemade about it. So why am I sharing it, you ask? Because it is a favorite among children and my son especially requested it for his 11th birthday. I also made it for Allison’s little girl’s birthday. It is a popular dessert and quite easy.
You could go out and buy an Oreo Ice Cream cake from Baskin Robbins or the grocery store but this semi-homemade one is much better than those. The cookies and ice cream taste really fresh.
I pulled this recipe from The Kitchn blog, an excellent resource and one I read frequently.
Here is the original recipe which I adapted just slightly.
- One 14.3-ounce package Oreos (regular/original), about 36 cookies, reserve 8 for garnish
- One 15.25-ounce chocolate cake mix (I used Betty Crocker’s Triple Chocolate Fudge, baked as directed on the box. You will need 3 eggs, 1/2 C. vegetable oil, and 1 1/4 C. water)
- 2 quarts vanilla ice cream, very soft
- 1/2 cup chocolate sauce, plus 3 T. for drizzling (Hershey’s Syrup works just fine)
Prepare a 10-inch springform pan by lining it with plastic wrap (bottom and sides).
Bake the chocolate cake as directed on the box. (Or you could buy a cake if you want to keep it really simple).
Roughly chop or crumble the Oreo cookies into quarters or smaller bite-sized bits. (I put the cookies in a gallon-size Ziploc bag and go over them with a rolling pin.) Crumble the cake into a large bowl, and stir in about 1/3 of the crumbled sandwich cookies. Add 1/2 C. of chocolate syrup to the cake and cookie mixture.
Dump in about 2/3 of a quart of very soft vanilla ice cream, and stir gently but thoroughly until the cake and ice cream are well-combined. Press this mixture into the bottom of the springform pan.
In a separate bowl, mix the remaining 1 1/3 quarts vanilla ice cream with the remaining 2/3 of the crumbled cookies. Press this on top of the cake mixture in the springform pan; it will come nearly up to the top of the pan.
Cover the cake pan and freeze for at least 4 hours, ideally overnight.
When ready to serve, let the cake sit at room temperature for about 5 minutes, and run a knife around the inside of the cake pan. Open the springform mold gently; it should release easily from the slightly melted cake. Pull away the plastic wrap.
Place cake on festive plate and garnish with the 8 reserved Oreos. I stand them up on their side and place around the cake like a clock face. Drizzle the Hershey’s syrup over the ice cream cake in a criss-cross pattern. (Hold the syrup bottle high over the cake and move your hand back and forth quickly. Pretend you are on Top Chef!)
Serve in wedges with ice cold milk. Sing Happy Birthday!