The Ultimate Oreo Ice Cream Cake with Homemade Crunchies

how to make an ice cream cake

I would say that whenever the topic of ice cream cakes come up, about 75% of the people I talk to gush about how much they love crunchies. You know, the crunchy chocolate crumbs that are usually sandwiched between the vanilla and chocolate ice cream layers in a standard store bought ice cream cake. So when D requested a cookies and cream ice cream cake, with an extra thick layer of crunchies, I set out to make the ultimate cookies and cream ice cream cake.
cookies n' cream ice cream cakeOn another note, I’m not sure if it is cookies n’ cream, cookies n’ creme, cookies and creme, cookies and cream or Oreo. Does anyone know what the “right” way to say it is? The grammar Nazi in my brain says “cookies and cream” but the media uses all of them.  So instead of driving myself crazy, I’m going to use them all interchangeably.
cookies and cream ice cream cakeTo be honest, I was a little disappointed when he requested such a standard flavor. My mind was whizzing with all sorts of crazy flavor combinations (something along the lines of toasted marshmallows, drizzly caramel, crushed salted nuts…) and went to a complete stop when he said cookies and cream. But it’s okay because I took cookies and cream to the next level with this cake. (Kind of like that episode in Friends where Phoebe takes cups and ice to the next level.)
oreo browniesIt starts with an Oreo brownie base, layered with homemade crunchies (just two ingredients, and so easy), with a very generous layer of cookies and cream ice cream (two quarts!), layered again with crunchies and brownie base.
oreo barkIt is then covered in whipped topping, topped with a decadent chocolate ganache (Omg. It was my favorite part of the cake), and decorated with scoops of whipped topping that look like scoops of ice cream (plain and Oreo flavored), and topped with shards of Oreo bark, cookie crumbs and whole mini Oreos. Every single component screams cookies and cream and every bite is as amazing as it sounds.
cookies and cream ice cream cake
The Ultimate Oreo Ice Cream Cake with Homemade Crunchies

Ingredients
2 – 8” round Oreo brownie layers (recipe below)
1 batch homemade crunchies (recipe below)
2 quarts of cookies and cream ice cream, softened*
20 oz. cool whip
chocolate ganache (recipe below)
mini Oreos
¼ c. white chocolate or white candy melts

Instructions:

  1. Line two 8-inch cake pans with plastic wrap. In each pan, put in one Oreo brownie layer.
  2. Split the batch of homemade crunchies in half and spread each half on top of each Oreo brownie layer.
  3. Layer a quart of cookies and cream ice cream in each cake pan, smoothing the top.
  4. Top with plastic wrap and freeze until completely frozen, either over night or 8 hours.
  5. Unmold each cake pan carefully and sandwich the two layers, the ice cream layer meeting in the center and brownie layer facing outwards. Refreeze in freezer for 10 minutes.
  6. Frost the outside of the cake with cool whip. Refreeze in freezer until cool whip is firm.
  7. Crush some mini Oreos and mix Oreo crumbs in half of the remaining cool whip. Leaving the other half plain.
  8. Once cool whip has set, smooth ganache over the top of the cake, letting it drip down the sides. Sprinkle some cookie crumbs on top of ganache before it sets. Place cake in freezer until ganache is completely set.
  9. Using a cookie scoop, layer alternating scoops of Oreo and plain cool whip, sprinkling with cookie crumbs as you go. Freeze to set.
  10. While ice cream is freezing, melt white chocolate/candy melts in a microwave safe bowl being careful not to burn the chocolate.
  11. Line a small sheet pan with wax paper and smooth the melted chocolate evenly using an offset spatula. Top with crushed mini Oreos, and whole mini Oreos. Put in freezer to set.
  12. Break chocolate into shards and reserve for cake.
  13. Once the ice cream cake is set, remove cake from freezer, and decorate the top with the white chocolate shards and top with extra mini Oreos for a grand effect.

Oreo Brownies

Ingredients:
1 box brownie mix, plus ingredients needed to make brownies according to mix**
16 Oreos

Instructions:

  1. Prepare two 8-inch cake pans by spraying with nonstick spray and lining the bottom with parchment paper.
  2. Preheat oven to temperature on the package.
  3. Mix brownie batter according to package and divide evenly between two cake pans.
  4. Place 7 Oreos in a circular formation in each pan, and Oreo in the center.
  5. Bake half of the time said on the package.
  6. Let cool and reserve for cake.

Homemade Crunchies

Ingredients:
30 Oreo cookies
1 – 7.25 oz. bottle of Magic Shell ice cream topping

Instructions:

  1. Using a food processor, Crush Oreos into even crumbs.
  2. In a medium bowl, mix cookie crumbs and ice cream topping until each crumb is well coated.
  3. Reserve for cake.

Chocolate Ganache

Ingredients:
8 oz. dark chocolate, chopped
¾ c. heavy whipping cream

Instructions:

  1. In a heatproof bowl, pour heavy cream on top of chocolate and microwave for one minute.
  2. Let stand 3 minutes and stir until combined.

*I’ve said it before and I’ll say it again, you want to use the premium stuff for ice cream cakes. Because the higher quality ice cream has less air content, it will melt slower. I used Trader Joe’s Joe-Joe’s n’ Cream.
**Yes, I shun cake mixes, but brownie mixes are pretty good in my book. I’m in love with the Ghirardelli brand mixes. Plus, when making a cake with this many components, simplifying any part is worth it.
***Homemade crunchies recipe from Our Best Bites.

Cookies and Cream Macarons

Cookies and Cream Macarons 1Another year has come and gone, and as predicted a slew of healthy dishes and diet how-tos flooded my newsfeed as soon as the new year started. I’m all for being healthy and starting with a blank slate, but what’s life without a little treat now and then? Personally, I feel like I’ve been indulging a little more than I should since January. Actually, I think I’ve been eating worse than I did during the holidays. Am I the only person who is at their heaviest from January to March? I’ll chalk it up to holiday blues… and not my obvious laziness. Talking about laziness, does anyone else still have their Christmas tree up? I keep putting that particular task off every week. I just know it’s going to stay up till February. Help.
Cookies and Cream Macarons 4You know what didn’t last though? These macarons. I made this ridiculously tall, four layered red velvet chocolate cookies and cream cake for my brother’s birthday and I happened to have a bit of the frosting leftover, and that is what sparked this macaron.  What makes this cookies and cream frosting different from the standard cookies and cream? It is made with cookies and cream cookie butter. I picked up a jar of this cookie butter from Trader Joe’s months ago but I still had more than half the jar left. Stirred into my go-to vanilla frosting and lots of Oreo cookie crumbs, it tastes just like an Oreo.
Cookies and Cream Macarons 2Do my photos look any different? Mr. L gifted me with a gorgeous Nikon D3200, and I’m hoping to get to learn how to shoot photos correctly with this thing. I’m having a tough time getting the right things to focus. Other than that, I’m ecstatic to start the new year with new equipment and fresh ideas. Here’s to a new year. 🙂
Cookies and Cream Macarons 3
Cookies and Cream Macarons

Basic French Macarons

Ingredients:
212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar
158 g. water
6 Oreos, crushed into crumbs

Instructions:

  1. Line two baking sheets with parchment paper or silicone mats.
  2. In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  3. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add 82 g. of the egg whites and stir until you get a thick mixture.
  4. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  5. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  6. Once the syrup reaches 248 ˚F, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  7. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff
  8. Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty.  From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula.
  9. With a pastry bag fitted with a ½ in. plain tip, pipe 1¼ – 1½ in. rounds.
  10. The piped batter may have peaks but should smooth away in a minute or two.  Take cookie crumbs and sprinkle onto tops of wet batter.
  11. Let the batter stand until the tops of the macarons are dry to the touch, about 30 minutes to 1 hour.
  12. Preheat the oven to 275-325˚F.  If your oven tends to run hot go for 275˚F, if not then 325˚F.
  13. Bake 10-13 minutes, until the feet are formed and the tops are smooth.  The batter is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
  14. Let cool and fill.

Cookies and Cream Frosting

Ingredients:
½ c. whole milk
3 tbsp. flour
⅛ tsp. salt
4 oz. (1 stick) unsalted butter, room temperature
½ c. sugar
1 tsp. vanilla extract
¾  c. cookies and cream cookie butter
12 Oreo cookies, crushed into crumbs

Instructions:

  1. In a small pot over medium heat, whisk milk, salt and flour until combined.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture (to prevent skin from forming) and put bowl into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add the vanilla extract and cookie butter and mix until combined.
  8. Fold in Oreo cookie crumbs.