My oldest boy requested this ice cream cake recipe for his birthday dinner. It is the same ice cream cake that I made for him last year.
But that’s not surprising, since this is the same kid that wanted to be a firefighter every year for dress up day at school for four years in a row. He likes routine.
This cake is like the ‘get out of jail free’ card of birthday cakes. It’s delicious, and SO totally easy. It takes all of 15 minutes to assemble.
The only thing you need to plan for is having enough time in the freezer for the crust to set and then to harden the cake back up before serving. (4-5 hours). I made the whole thing on the day of the party, putting the crust together at 8:30, and assembling the cake an hour later.
Oh, also…it’s really impressive looking and delicious.
Here’s what you need:
3 kinds of ice cream. You can use pints, but the bigger size was on sale this week. The boy picked strawberry, strawberry lemonade and birthday cake flavors. You can choose any 3 flavors to make any of a million different flavor combinations.
You’ll also need: a springform pan (mine is a 13″), a little bit of milk, a package of oreos (last year we used mint oreos), a family size box of ice cream sandwiches. and some wax paper and cooking spray. And sprinkles and chocolate syrup and whipped cream if you really know how to p-a-r-t-y.
First, I need to stick all the ice creamy stuff back into the freezer. Make sure your springform bottom is installed with the rolled lip down. That way, you can slide your cake off onto another serving plate if you want to. Spray your pan lightly with cooking spray.
Tear off some strips of waxed paper, and line the sides of the pan. They stick to the cooking spray and stay in place. This helps you get the cake out of the pan flawlessly.
Next, you crush up the oreos. I used about 24 of ‘em. Add a Tablespoon of milk and stir it in. You want it to be clumpy/sticky, but not wet.
Set this aside, and get out yer ice cream sammiches. If you’re using a big pan like I am, you will need at least 9 of them. Unwrap them, and make stacks of 3. Cut the stacks into fourths…
Cut them in half…
And then each half in half so that each sammich is now in four pieces.
Take the little stacks of ice cream sandwiches…
and press them onto the sides of your springform pan like this. There will be spaces, but you can just smoosh them in together snugly.
Line the whole edge, smooshing them in tightly.
Now press the oreo mixture down in the center of the springform pan to be the bottom crust of your ‘cake.’ Smush it right up against the base of the ice cream sandwiches, and it should be about a half inch or so thick. This whole process takes less than a five minutes, and it looks so neat-o!
Stick your crust in the freezer for an hour to harden up. You’ll want to soften your ice cream for about 15 minutes before assembling the cake, so you can set your timer for 45 minutes to remind you to take out the ice cream.
Now, all you do is spread a layer of each flavor of ice cream into the crust. I did strawberry lemonade first…
then birthday cake…
then strawberry ice cream.
Wait. <smacking forehead> A pink cake? For a boy? Clearly, I didn’t think this out very well.
Oh well. Sprinkles cover a multitude of wrongs. Right?
You can top it with whipped cream, or just add any kind of toppings or sprinkles at this point. I’ve added mini-M&M’s along with the sprinkles. A banana split version of this would be very good too, with cherries, bananas, and pineapple on top. Lots of possibilities with this simple ice cream cake recipe.
Freeze cake until solid.
When ready to serve, lift the cake out of the springform pan. You can slide the whole cake off onto a serving platter or cake plate. Just pick a plate that fits into your freezer. I also topped it with chocolate syrup, and 8 birfday candles.
I’m betting this becomes his birthday cake of choice. Which would be great, since his other idea was a sculpted fondant dragon. This ice cream cake recipe is scrum-diddley-icious!
- a springform pan*
- a package of oreos
- 1 to 1½ T milk
- a family pack of ice cream sandwiches (contains 12)
- 1 pint of strawberry ice cream
- 1 pint of birthday cake ice cream
- 1 pint of chocolate ice cream…or any flavor combination that you choose.
- candy & sprinkles to decorate
- whipped cream and chocolate syrup (optional)
- Spray pan with cooking spray.
- Line sides with wax paper…the wax paper strips will stick to the spray.
- Crush the oreos to a fine consistency. I used about 24 oreos for my large pan, and crushed them in a gallon plastic bag with my rolling pin.
- Stir in the milk until the oreo crumbs starts to hold together slightly (clumpy). Set aside.
- Unwrap ice cream sandwiches. Stack them up three at a time, and cut them in half, and then each half into half, making quarters. Press stacks snugly around the side of your pan. This forms the stand up, stripey crust.
- Press the oreo mix into center of pan, pressing them firmly to form your bottom crust.
- Put crust in freezer for 1 hour to firm up. (I set my timer for 45 minutes, to remind me to take out the ice cream to soften for the final 15 minutes.)
- Remove pints of ice cream from freezer and let them soften up for about 15 minutes.
- Mix the ice cream a bit to make it spreadable, and press the first flavor into the crust. Repeat with remaining two flavors.
- You can top your ice cream cake with cool whip now if you want. Cover with plastic wrap, and freeze for several hours until solid.
- remove from pan. I kept it on the base of the springform pan, and just sat it on a cake plate.
- Just before serving, drizzle cake with chocolate syrup, and shake on a variety of sprinkles.
- Cut into wedges just like a regular cake. Enjoy! It’s yummy!