Skip to main content

Featured

KCL Friday Finds

Happy weekend, guys!! I am super excited to share some new Friday Finds with you! It's a bit of a mix, as we all seem to be anticipating Halloween, Thanksgiving, and Christmas all at once now. Though I'm trying my hardest to live in the moment with pumpkins and autumn decor. I know after Halloween, everyone will be all about Christmas, but we should slow down and enjoy the harvest decor up to Thanksgiving, don't you think? As always, there are a few printables in the mix for last-minute decor, as well as some products for my fellow wine lovers, and some more awesome discounts that were created just for you Friday Finds readers!! 🙂🍂 So you know the drill, grab a cup of coffee and sit down for a break, so you can relax and browse these amazing shops.


First let's kick things off with this week's featured candle. I just have to feature a candle each week. It's the perfect season to cozy up with a good book and flickering candle light. A scented candle is also th…

Easy Oreo Ice Cream Cake


This cake was made for a very special birthday girl last month. My fiance's daughter and for all intents and purposes now mine as well, loves all things chocolate. When I asked her what kind of cake she wanted for her birthday, she said an Oreo ice cream cake. I was happy to make one (for the first time), and it turned out very well. It's really a lot easier to make than it looks, and it's the perfect cake for a summer party.

For the Cookie Crust
  • One 19.1 oz. Oreo (or other brand chocolate sandwich cookie) Family Size Package
  • 2 tbs milk (or lactose free option like Lactaid or almond milk)
  • 1/4 cup melted unsalted butter (can use lactose-free butter or butter-flavored shortening to make it dairy-free)

Essential Tool: Use an 8-9 inch spring form pan.

*For the crust, you really need to use a food processor or blender to get the right consistency with the Oreo crumbs. It needs to be free of any large chunks so that the crust will hold together well.

*Once they are finely ground, stir in the melted butter and milk until thoroughly combined and firmly press the mixture into the spring form pan.

* Place in freezer to set for at least an hour.

For the Filling
  • 1.75 quart container of cookies and cream ice cream (To make it dairy-free, use one 1.75 quart of Breyer's Lactaid vanilla bean ice cream, mixed with 10-15 roughly chopped oreos.)

For the Garnish
  • Oreos for the top (I used 15 cookies)
  • One small container of whipped cream or vanilla frosting 

*Set the ice cream out on the counter to soften for about 20 minutes then scoop it into the springform pan and smooth out until you get a flat, even surface.

*If making it dairy-free, place the softened ice cream into a large bowl and stir in the cookie crumbs before scooping the filling into the pan.

*Place it back in the freezer to chill overnight.

Full Ingredient List
  • One 19.1 oz. Oreo (or other brand chocolate sandwich cookie) Family Size Package plus 15-20 additional cookies for the top and garnish
  • 2 tbs milk (or lactose free option like Lactaid or almond milk)
  • 1/4 cup melted unsalted butter (can use lactose-free butter or butter-flavored shortening to make it dairy-free)
  • 1.75 quart container of cookies and cream ice cream (To make it dairy-free, use one 1.75 quart of Breyer's Lactaid vanilla bean ice cream, mixed with 10-15 roughly chopped oreos.)
  • One small container of whipped cream or vanilla frosting


Optional Garnish: Shortly before serving, use a piping bag with a star tip to make little swirls around the top outside edge of the cake using either whipped cream or white frosting, leaving a space for an Oreo in between each swirl. Then do one more circle of swirls closer to the center of the cake, this time with each swirl toughing. And top off the middle with one last swirl and Oreo and top cake with Oreo crumbs. *See pics. Make sure you have at least 15 more minutes between decorating and serving time to pop it back in the freezer to chill one last time before you remove the outer ring of the pan.

If you don't have time to chill overnight, or if you don't have a spring form pan, try my Oreo Ice Cream Cake in a Jar. Enjoy!:)

You Might Also Like

http://www.krisztinawilliams.com/2015/07/25-no-bake-desserts-that-are-perfect.html


Follow Krisztina:  Facebook  I  Pinterest  I  Google +  I  Instagram  I  Twitter  I  Subscribe

Comments

  1. This looks Amazing!! Thanks for the Recipe!

    Adi xx
    www.fancycorrectitude.com
    www.instagram.com/fancycorrectitude

    ReplyDelete

Post a Comment

Popular Posts