Have you ever found yourself forking over a small fortune for an ice cream cake? Recently, I splurged $16 on a rather unimpressive cake adorned with a few Oreo cookies. I expected a delightful dessert for that price, but I was sorely disappointed. What I received was a bland block of ice cream with a crust that was non-existent and whipped cream that tasted like it had been neglected for ages. Yuck! Determined to create something far more enjoyable, I decided to make my own ice cream cake. How hard could it be? I was certain I could whip up something tastier and visually appealing for less money.
I started with an Oreo cookie crust. I recall when Oreo used to sell pre-ground cookie crumbs, but I couldn’t find any this time. So, I painstakingly removed the filling from each Oreo—definitely a task best done when you’re not hungry, as a few extra cookies mysteriously vanished along the way. Once the crust was ready, I softened up some vanilla and strawberry ice cream until it was easy to spread and layered them into the crust. So far, so good!
To add a bit of crunch, I sprinkled Oreo cookie crumbs between the layers of ice cream. I love contrasting textures—there’s something divine about the combination of creamy ice cream with a bit of crunch. Instead of topping it with whipped cream, I opted for something a bit more exciting: crushed waffle cone pieces drizzled with chocolate ganache! And to really amp up the fun, I decided to place whole ice cream cones on top of the cake. That’s the beauty of making your own dessert—you can go as wild as you want!
To ensure the cones were stable, I trimmed off the bottoms so they would anchor into the ice cream. I then arranged the chocolate-splattered cone pieces around the positioned cones. Once I was satisfied with the presentation, I placed the cake in the freezer to set overnight. Just before serving, I added scoops of ice cream into the cones and topped them off with whipped cream, sprinkles, and cherries.
So, how much did I spend in total? Just over $14! Not only did I save money compared to the store-bought version, but my creation also looked and tasted leagues better. The “oohs” and “aahs” from my guests were the cherry on top! As long as you’re prepared to put in a bit of effort, making ice cream cakes can be exceptionally rewarding and fun.
Ingredients:
- 2 packages of Oreo cookies (14.3oz each), filling removed
- 6 Tbsp butter, melted
- 2 cups crushed waffle cone pieces + 2 whole waffle cones
- 6 oz semi-sweet chocolate morsels
- 5 Tbsp light cream
- 8 cups of your favorite ice cream, divided (4 cups per layer) and softened
- Whipped cream, sprinkles, and cherries for garnish
Instructions:
- In a food processor, grind the Oreo cookies until they resemble breadcrumbs.
- Reserve three cups of the crumbs for the crust and set the rest aside.
- Combine the three cups of ground Oreos with the melted butter and mix thoroughly. Press this mixture into the bottom and sides of a 9″ springform pan. Set aside.
- Lay the waffle cone pieces on a cookie sheet.
- Melt the chocolate and cream in a pan over medium-low heat, stirring until smooth. Drizzle this over the crushed cone pieces and place them in the freezer to chill.
- Spread four cups of one flavor of ice cream evenly into the prepared crust.
- Sprinkle two cups of reserved Oreo crumbs over the ice cream layer and press down gently.
- Spread the next four cups of the second flavor of ice cream on top.
- Trim the bottoms off two waffle cones (about 1 inch) and gently press them into the cake.
- Retrieve the frozen cone pieces and pile them around the inserted cones.
- Freeze the cake for at least four hours to firm up.
- Just before serving, scoop ice cream into the cones and garnish with whipped cream, sprinkles, and cherries.
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In summary, making your own ice cream cake can be a delightful and economical alternative to store-bought options. With a few simple ingredients and some creativity, you can create a dessert that not only looks impressive but is also far tastier.