Friday, June 18, 2010

Oreo Mint Ice Cream Cake

I wanted to surprise my husband with a yummy ice cream cake, here is what I came up with....of course if you dont want to go to all this trouble you can use commercial oreos, mint chocolate chip ice cream and a devil's food cake mix and just assemble it the same way ! Of course I HIGHLY recommend doing it from scratch!!

Mint Oreo Ice Cream Cake from Scratch... Right Down to homemade Oreos!!!
I am attempting one similar to Cold Stone's MMMMMMM Chip cake, but with oreos!

First the Oreos...of course this makes quite a big batch and you wont need them all for the cake but I am sure they will get eaten!!
Follow instructions HERE

Are the oreos done??

Ok then

Now We are on to the ice cream..... actually the mixture should probably be made a day ahead to refrigerate over night IF you want to pasteurize the eggs.

Copy Cat Ben and Jerry's Oreo Mint Ice Cream Instructions

Here you can stick your ice cream in the freezer until you need it, just make sure to soften it before you are ready to assemble the cake

Ok Now For the Devil's Food Cake(from allrecipes):
I didnt get any pictures from the cake itself, my camera battery died!!

  • 1/2 cup butter
  • 3 (1 ounce) squares unsweetened chocolate
  • 2 cups white sugar
  • 2 eggs
  • 1 cup water
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 teaspoon distilled white vinegar
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
  2. In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
  3. Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
  4. Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
  5. Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
  6. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean.
  7. COOL COMPLETELY, Refrigerating it for awhile before assembling the cake is best

Ok the problem here is depth of the pan, A 9 inch spring form pan would work GREAT! Just find something that is the same size as your cake and go from there.
I have rather deep cake pans so if worked out ok for me
Line the cake pans (or spring form pan)with wax paper and grease the wax paper well.
Place your cake in the pan... If your cake is too high in the center you may want to place it in top down to flatten it slightly, OR cut a flatter surface. I chose this particular cake recipe because it stays pretty dense and doesnt rise as high as others I have tried.

Remove 3/4 cup of ice cream and set aside, divide the remaining ice cream between the two pans on top of the cake, smoothing it out.

Place the pans in the freezer and freeze until firm.

1 8 oz tub of cool whip
remaining ice cream, softened
(a few drops of food coloring if you want a green color)

Mix Gently

Side note: I tried this with homemade whipped cream in place of the cool whip but I think I added too much ice cream, I had too much from experimenting and I think I went overboard....I ended up sticking it all in the freezer and it did turn out ok for now, since I cant say for sure if it was the cream or my too much Ice Cream, I am saying cool whip, because I KNOW that works, but if any of you out there are willing, try using 1 cup heavy whipping cream, 1/3 cup sugar and 1 tsp vanilla, beat that until stiff and add in the 3/4 cup ice cream...please let me know how it turns out!!

Remove cake from freezer, remove from pans CAREFULLY , take a butter knife around the edges first. Remove wax paper.
Place first layer(cake on bottom) on to your plate, then carefully add the second layer(cake first).

Frost with frosting and decorate with more oreos
Return to freezer and freeze until the frosting is firm

Remove from freezer about 10 minutes before you want to serve and


  1. AWesome job! I'm making this for David's Birthday this week!

  2. I made another batch and 1/2 the amount of filling for the oreos is more than sufficient!!