This Cookies and Cream Ice Cream Cake is so easy and so good! With summer in full swing, I wanted a dessert, but I didn't want to turn on the oven. This Cookies and Cream Ice Cream Cake was the perfect solution. The family loved it. According to my 11 year old, it was the yummiest cake she has ever eaten!
1 package double stuffed chocolate sandwich cookies (like Oreos)
1 (56 ounce) carton vanilla ice cream, softened but not melted
1 1/2 tablespoons butter, melted
1 cup whipping cream
2 tablespoons sugar
Place 16 of the cookies in a food processor and process until they are crumbs. Add butter to the crumbs and mix until incorporated. Pour crumbs into a 9-inch spring form pan and press onto the bottom. Cut 10 cookies into 1/4. Pour softened ice cream into a large bowl and add cut up cookies. Stir until combined. Pour into the spring form pan on top of the cookie crust. Place in the freezer for at least 2 hours. Place remaining cookies in the food processor and process until broken. Pour whipping cream into a medium sized bowl and beat with beaters until the cream starts to stiffen. Add sugar and continue beating until stiff. Just before serving, run a knife around the edge of the spring form pan to loosen the cake from the sides; remove the ring. Top cake with sweetened whipped cream and sprinkle with cookie pieces.
To soften the ice cream, I leave it on the counter for about 10 minutes, then pour it into a bowl and stir it, breaking up the big chucks, until smooth.
When whipping the cream, remove the cream from the fridge just before beating. Also, use a glass bowl and place the bowl and beaters in the freezer for 10 minutes before adding the whipping cream.
Recipe from The Royal Cook - an original!
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