Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups crushed Oreo (or other chocolate-cream cookie)
  • 1/2 cup butter (melted)
  • 1.5 liter vanilla ice cream (slightly softened)
  • canned whipped cream (or use whipped cream (See Notes))
  • chocolate syrup (- for drizzling)
  • 12 pieces mini Oreo cookies

Instruction

  • In a bowl, mix together 2 cups crushed Oreo and melted butter. Transfer it to an 8-inch cake ring placed on a cake board or flat plate and spread and press evenly at the bottom.
  • Add 1/4 cup of crushed Oreo to the ice cream and mix until well distributed.
  • Pour ice cream mixture to the cake ring and tap the side several times to release air bubbles.
  • Place the ice cream cake in the freezer for several hours or overnight to set.
  • Remove the cake ring. You can dip a knife in hot water and slide it along the edge to separate the cake from the ring if needed.
  • If you like, drizzle the edges with some chocolate syrup for a drip effect. Then pipe some rosettes on the top using whipped cream. Lastly, place mini Oreos in between the rosettes to complete this look.