Homemade Ice Cream Cake
With this super easy recipe, you’ll be an ice cream cake superstar in less than 15 minutes for under $15. Awesome, right?
I use Chapman’s ice cream (the stuff in the box) because it’s nut- and peanut-free, but if allergies aren’t a concern for you, go wild!
2 1L boxes of Chapman’s nut- and peanut-free ice cream in your choice of flavour
2 bags of Oreo cookies
4 tbsp butter or margarine
1 jar President’s Choice Butterscotch sauce (or any other sauce like fudge or strawberry)
You’ll also need 1 9″ springform pan, and some parchment paper.
Take the ice cream out of the freezer 10-15 minutes before you want to make your cake, to allow the ice cream to soften a little (but not too much!).
Grease the bottom of the springform pan with a little butter or margarine. Then line the sides with parchment like so:
In a medium bowl, crush one entire bag’s worth of Oreo cookies roughly. Chunky is fine.
Combine with butter.
Press crust mixture into the bottom of the springform pan.
Crush the second bag of Oreos roughly — these will be used inside and on top of your cake.
Scoop ice cream on top, and press it down firmly.
Once you have one layer down, drizzle caramel on top and sprinkle some crushed Oreos. Then scoop your next layer. Repeat, alternating caramel, Oreo and ice cream layers until the entire pan is full. I used only a little ice cream from the second box, so technically you could get away with just 1L of ice cream, but the extra bit gave the cake a nice height.
For the top, I sprinkled more Oreos and then drizzled caramel on top again.
Put the cake into the freezer and leave it to set for at least 24 hours.
When ready to serve your cake, remove it from the freezer about 10 minutes prior to cutting. Remove the springform pan and parchment paper lining, but serve on the base of the springform pan.
Imagine all the possibilities? It takes all my willpower not to make delicious, cheap ice cream cakes weekly now that I know how simple they are.