How to Make a Homemade Ice Cream Cake
Easy to make homemade ice cream cake
Yield: 10
Calories: 512cal
Equipment
- 1 spring form pan 9 inch
- wax paper
Materials
- 12 oz. Oreo cookies or similar cookie
- 8 oz. cream cheese
- 1 quart ice cream I used salted caramel
- 8 oz. frozen whipped topping softened
- optional Ice cream toppings such as caramel and butterscotch
Instructions
- Use a blender or food processor to chop the cookies
- Add the cream cheese and blend together until a thick paste is formed
- In between 2 sheets of wax paper, roll half of the cookie dough into a 9 inch circle to fit into the bottom of the pan
- To catch any melting ice cream, place your spring form pan onto a thin baking sheet that will fit into your freezer
- Peel off the top layer of wax paper and set aside, invert the cookie layer and push down onto the bottom of the pan
- Add a thick layer of ice cream to the cookie mixture (I used the whole container)
- Take out the rest of the cookie mixture and place it inbetween wax paper sheets
- Roll it out into a 9 in. circle
- Lift the wax paper up and invert it over the ice cream layer releasing the layer of cookie over the top
- Add the softened frozen whipped topping to the top and spread out
- Freeze for 4-6 hours or until frozen through
- Open the spring foam pan and remove it
- Slice and serve with optional toppings
Notes
Nutritional Facts are only an estimate
Tips for rolling out Oreo Cookie Dough
- Cut a circle of wax paper that matches the circumference of the cheesecake pan
- Place cookie dough on top of a sheet of wax paper
- Place your circle wax paper template over the top
- Roll out until the cookie dough is the same size as your template
Nutrition
Calories: 512cal | Carbohydrates: 66g | Protein: 8g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 342mg | Potassium: 241mg | Fiber: 1g | Sugar: 38g | Vitamin A: 559IU | Calcium: 121mg | Iron: 4mg