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Oreo Ice-Cream Cake Recipe

Over the weekend our youngest man turned ONE! {Hold me – rock me – where does the time go !? somebody call the wahm-bulance}Instead of serving a traditional cake to our party guests I decided to go with an Oreo Ice-Cream Cake that my mom used to make for some of my summer birthdays as a little girl. The cake was a huge hit and in the end there wasn’t even one crumb left in the pan.

The cake is made with layers of crushed Oreo cookies, Oreo ice-cream, chocolate syrup, whipped topping and then more crushed Oreos. The cake is simply irresistible, no-bake and comes together in under 10 minutes (not counting the time it needs to be in the freezer before serving).

Can we talk about this man again for a second? We bought Emmett a traditional smash cake and this boy wasted no time tearing into it. Literally TEARING into it and putting fists full of cake straight to his mouth. He might be a milk snob (he prefers his straight from the source – no cups or bottles for him) but he isn’t picky about cake. Of course he takes after his mom in the cake department because I never met a cake I didn’t like.

Oreo Ice-Cream Cake Recipe

Ingredients

(1) Pack of Oreo cookies
(1) half gallon of Oreo ice-cream
Chocolate syrup
(1) tub of whipped topping

Instructions

Line a 9x13 pan with wax or parchment paper and pull out the ice-cream to allow it to soften on the counter for about 5 minutes
Crush the entire pack of Oreo cookies. I use a plastic storage bag and rolling pin to crush mine.
Sprinkle 3/4 of the crushed Oreo cookies into the bottom of the pan.
Spread the softened ice-cream over top of the crushed cookies with a knife or spatula.
Squeeze chocolate syrup over the ice-cream in a zig-zag pattern.
Use a spatula to spread the tub of whipped topping over the chocolate syrup layer.
Sprinkle the remaining cookies over top, cover the cake and put it in the freezer for 4-5 hours or overnight and when you take it out it is ready to serve!