Oreo Ice Cream Sandwich Cake

Oreo Ice Cream Sandwich CakeThis delicious ice cream sandwich cake recipe only takes around 10 minutes to prepare. Most of the work is done for by the folks who make the ice cream sandwiches and Oreo cookies! I have found that Oreo cookies are a fantastic complementary flavor to mix into ice cream sandwich cakes. I also throw in a little vanilla extract and frozen Cool Whip to create a unique flavor.

Before I tried to make my first ice cream sandwich cake I was a bit leery of how it would turn out. Until you try to make one yourself it might be hard to imagine it being a success. However I haven’t made one of these yet that wasn’t immediately wolfed down by my guests!

Oreo Ice Cream Sandwich Cake Ingredients:

  • 2 1/2 tablespoons milk
  • 3 tablespoons softened cream cheese
  • 3 tablespoons cocoa powder (unsweetened)
  • 1/4 cup granulated sugar
  • 1 1/2 cartons (8 ounce) frozen whipped topping – let it thaw
  • 1/2 teaspoon Pure Vanilla Extract
  • 12 ice cream sandwiches (I like Bluebell)
  • 6 chopped Oreo cookies

Oreo Ice Cream Sandwich Cake Directions:

  1. In a mixing bowl, stir together the unsweetened cocoa power and softened cream cheese.
  2. Mix in the sugar and milk slowly into a thin paste.
  3. Next add in the vanilla extract.
  4. Beat the mixture until it is smooth. Use an electric mixer to make this easier.
  5. Fold in about half of one of the cartons of Cool Whip.
  6. Gently mix in the cookies.
  7. Lay a large sheet of aluminum foil on a counter top. Lay 4 ice cream sandwiches side by side on the aluminum foil.
  8. Spread about half of the mixture over the ice cream sandwiches.
  9. Add another layer of 4 ice cream sandwiches over the mixture.
  10. Next layer on the remaining mixture and the last 4 ice cream sandwiches.
  11. Spread the remaining Cool Whip in a thin layer over the top of the cake.
  12. Pull the aluminum foil upwards around the cake to make a bowl shape.
  13. Place this into the freezer until it is completely frozen. This usually takes around 6 hours but can vary.
  14. After removing from the freezer you should “pretty up” the cake by spreading on more whipped topping and garnishing with nuts, chocolate syrup, cookie crumbs, etc whatever floats your boat.
  15. Slice serve and enjoy!

Ice Cream Coffee Homemade Brownies

Ice Cream Coffee Homemade BrowniesWe have days when all we want is to indulge in some dessert madness and this recipe is perfect to cap off a long, tiring day. Instead of just making the delicious brownies, the recipe calls for us to whip up our own homemade ice cream. You can use store bought ice cream of any flavor if you want but it’s more fun not to mention more fulfilling if we make everything ourselves. Coffee-flavored ice cream covered fudgy brownies and the result is this mouth-watering piece of dessert that’s truly a sweet treat you cannot resist.

Ice Cream Coffee Homemade Brownies Ingredients

For the Brownie

  • 1 ½ cups all-purpose flour
  • 3 cups sugar
  • 6 oz. chopped unsweetened chocolate
  • 6 eggs
  • 1 ½ sticks unsalted butter
  • 1 tbsp. vanilla
  • 1 tsp. salt

For the Ice Cream

  • 2 cups light cream
  • 1 cup whole milk
  • 2 tbsp. espresso powder
  • 3/4 cup sugar
  • 2 eggs

Directions

For the Brownie

  • Preheat your oven to 325 degrees and grease 9×12 baking pan with non-stick cooking spray.
  • Microwave chopped chocolate and butter in 30 seconds intervals, stirring in between, until the chocolate and butter are completely melted. Set aside to cool.
  • Beat eggs for about 1 to 2 minutes until fluffy then gradually add sugar. Continue beating for 2 to 3 minutes. Stir in vanilla and salt. Mix well until combined.
  • While still beating the egg mixture, slowly add melted chocolate and butter. Continue whisking until incorporated.
  • Add flour and mix well then pour batter into the prepared pan.
  • Bake for 25 minutes or until toothpick inserted on the center comes out cleans.
  • Let the brownies cool completely then store in the freezer.

For the Ice Cream

  • Beat eggs for 1 to 2 minutes in a large bowl until light and fluffy.
  • Gradually add sugar, one tablespoon at a time, whisking in between after each addition. Make sure to scrap the sides of the bowl while beating.
  • Stir in milk and cream the continue beating until combined. Add espresso powder and mix well.
  • Freeze ice cream mix for 4 to 5 hours. Remember to beat the ice cream every 30 to 60 minutes until the consistency thickens.
  • Once thick enough pour ice cream over frozen brownie. Freeze again for another hour to set and harden.

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