Ice cream cakes are so simple. Just layer your favorite ingredients with a complementary flavored ice cream, and voila, cake!
My first ice cream cake was a lot more involved, but I’ve made a few since then. This time I didn’t even bother to use a mixer to soften the ice cream. A couple of store bought ingredients and a little freezer time. Done.
Here’s my “recipe” for Oreo Reeses Ice Cream Cake. Vary the proportions to suit your taste. (I ran a little short on my Reeses topping because someone got to the peanut butter cups before I did). Decorate with Reeses pieces or Heath Bar (or both!), if you like. A little drizzle of chocolate syrup wouldn’t hurt, either.
- 1 pkg Oreo chocolate sandwich cookies
- 1 pkg Reeses Peanut Butter cups
- 2 containers (what used to be a half gallon, but now is something shy of it) vanilla ice cream
- ⅓ stick of butter
Place 1 container of ice cream in a large bowl. Leave in a cool place to soften, stirring occasionally. (about 15-20 minutes)
Unwrap peanut butter cups. Chop roughly into chunks and set aside.
Set aside 3 cookies to decorate. Place the rest in a gallon sized freezer ziploc bag. With a rolling pin or mallet, crush the cookies into crumbs or pebble sized chunks. (Covering the bag in a towel will keep the bag from tearing).
Melt the butter in a small saucepan. Add a little more than half the crumbs. Mix until the butter is absorbed.
Wrap the bottom of a springform pan with foil (to prevent leaking). Press buttered crumb mixture into a springform pan to form the crust. Freeze until firm. (10-15 minutes).
When the ice cream is softened to an almost spreadable consistency, add to the springform pan, spreading evenly.
Sprinkle half the peanut butter cup chunks and the rest of the cookie crumbs over the ice cream. Using a spatula or large spoon, press gently into the ice cream. Return to the freezer and freeze for at least 30 minutes until firm.
Soften the second container of ice cream in a large bowl and spread over the first layer. Swirl the top as you would icing. Sprinkle the remaining peanut butter cups over the top. Return to the freezer.
Cut the 3 Oreo cookies in half. Place cut halves gently on the semi frozen ice cream cake. Return to freezer until very firm (depending on your freezer, at least 2 hours, but preferably overnight), before serving.