Ice Cream Cake 🎂 “Jersey Girl Knows Best “

Name: Ice Cream Cake 🎂 “Jersey Girl Knows Best “
Prep time: 3 h
Total time: 180 min
Yield: 12-16
Ingredients: 2 containers ice cream; 2 containers Cool Whip Extra Creamy (1 for covering the entire cake, 1 for decorating); 12 Oreo Sandwich cookies, crushed. (You could add more cookies depending on how covered or how thick of a cookie crumb layer you are looking to have); 3 Tbsp. Hershey’s syrup or enough to hold the cookie crumbs together.; Sprinkles; 1/4 cup cocoa powder; 2 Tbsp. Powdered sugar

by Jersey Girl Knows Best

12-16 Servings

3 hr

Have you ever made your own ice cream cake?! No?! Well, let me show you some simple tips & tricks I’ve been using to make mine! Ready?! Let’s do this !

I forgot to take a photo of the Oreo ice cream layer going in, but trust me it’s there! I added an even layer of the Oreo cookie crumb and Hershey syrup mixture on top and spread it around.

I added a little more Hershey syrup on top for good measure 😉

I’m using a different flavor for the top. In this case, I’m using vanilla bean ice cream. I let the ice cream soften in the refrigerator for about 15-20 minutes until it’s soft and I can squeeze the outside of the container.

Now take out the pan and dump the vanilla bean ice cream right on top!

Smooth out the top ice cream with an offset spatula or large spoon and pop it into the freezer for about 1 hour.

Here is the ice cream cake fully removed from the spring form pan. I used warm water around the metal to easily remove it.

Now it’s time to work fast and get the cake fully covered in the Cool Whip topping, just like frosting a regular cake. Be careful, you may start to see some wet spots when spreading the topping, just add more to that section and keep moving!

Here is the final decorated ice cream cake adorned with some simple gaming characters! The mint green is colored Cool Whip topping. How fun and it was oh so delicious too! See you all in the next recipe 😋

Ice Cream Cake 🎂 “Jersey Girl Knows Best “

You can do it! Saved to your recipes

Recipe details

Yield 12-16 Servings
Time spent: Prep time: 3 Hours Cook time: 0 Minutes Total time: 3 hr

Show Nutrition Info

Per serving

% Daily value

Ingredients

2 containers ice cream

2 containers Cool Whip Extra Creamy (1 for covering the entire cake, 1 for decorating)

12 Oreo Sandwich cookies, crushed. (You could add more cookies depending on how covered or how thick of a cookie crumb layer you are looking to have)

3 Tbsp. Hershey’s syrup or enough to hold the cookie crumbs together.

Sprinkles

1/4 cup cocoa powder

2 Tbsp. Powdered sugar

Instructions

First you will need a spring form pan. Add in the first softened container of ice cream. Push the ice cream down and spread into an even layer with an offset spatula or large spoon. You may even want to tap it down on the counter to get rid of any air pockets. Now put it into the freezer for 30 minutes or until completely hardened.

Mix your crushed Oreos and Hershey’s syrup together. Spread evenly over the first frozen layer of ice cream and put it back into the freezer for about 10 minutes.

Now repeat the second layer of soft ice cream just like your bottom layer. Put it back into the freezer for 30 minutes or until completely hardened.

While the last layer is hardening, it’s time to make the chocolate whipped topping. Mix in a large bowl, 1 container whipped topping, cocoa powder and powdered sugar and gently fold with a whisk, but don’t over mix! (Depending on how much more chocolate and sweetness you like, you may need to add more or less.) Set it aside. If creating a colored decorative edge, add food coloring into the second container of whipped topping and fold it in with a spoon.

Take the hardened ice cream cake out of the freezer and run warm water over the metal sides. Do not get water on the top of the ice cream. Now gently remove the spring form off the edge of the cake. You can leave the bottom as a serving plate. Put this back into freezer for 10 minutes.

It’s time to quickly frost the cake with the chocolate whipped topping. Once completely covered, put into the freezer for 10 minutes.

Put your colored whipped topping into a piping bag with your desired piping tip. Take out the cake and start decorating the bottom and top edges. Put the cake back into the freezer until ready to serve.

Before serving, let stand for 15 minutes before cutting. Cutting the cake could be difficult if it’s still too frozen. Just let it sit another 10 minutes, cut and enjoy!

Tips

You need to have your topping, piping bag and sprinkles(if adding them) ready before you take the ice cream cake out of the freezer to start working on the frosting. Every second your cake is melting, so you have be quick about it! Also, your freezing time could vary because of your freezer temperature so the prep time could take longer.

Comments

Patty on Jun 13, 2021

Sounds too good!

Like Reply
Sheryl on Jun 15, 2021

You don’t say how much cocoa and confectionery sugar to add for the chocolate whipped topping.

2 Reply
- Jersey Girl Knows Best on Jun 15, 2021
  
  Hi! I thought I did, but I had some trouble adding it back in again. Also, I added a few other notes. It’s simple, but can get messy if you fold it in too fast. 👩🏻‍🍳 Good luck with it!
  
  Like

Load more comments

3 of 5 comments

Top stories