My daughter’s birthday was a couple of weeks ago and the theme was none other than that of the movie Frozen. If the chorus of Let It Go is currently going through your head now, then I’m sorry. No I’m not. It’s a good song.
Just a teensie bit played out by the millions of fanatical princess-loving girls (and everyone on earth) out there. My husband begs us to let go of that song.
Naturally, at a Frozen party you’ll want to have a frozen cake. AKA ice cream cake. I’ve made them before, but with nothing but ice cream sandwiches. I thought that I might try something a little different this time and see what I was really capable of. To my surprise, a cake that looks like it came from DQ itself is actually really, very easy to make! It’s even better to eat than it looks.
One thing that you will need is a springform pan. Not everyone has one of these, but if you don’t I highly suggest that you get one. I think they are the key to making any food look fancy. Amazon has a CuisinArt 9-Inch Springform Pan for $13.95. Or look at your local thrift store! They have them all the time. I saw them all the time and thought they looked like some crazy cooking contraptions that I’d never figured out. Look at me now!
Start by coating your pan with non-stick cooking spray. Then place a strip of wax paper around the edge. This makes it easier to remove when it’s all done. And beautiful.
Fast-forwarding with the magic of blogging, cut ice cream sandwiches in 4ths and stand them up around the edges. This is what it will look like once you’ve gotten all the way around.
After creating an easy Oreo crust, you layer 3 flavors of softened ice cream in the middle. Let freeze a bit before adding the whipped topping and sprinkles of cookies.
It was almost too pretty to eat!
- 18 chocolate sandwich cookies (Oreos)
- 1 tbsp milk
- 8-10 ice cream sandwiches (depending on the size of your pan)
- 3 pints ice cream of your choice
- 1 8 oz container whipped topping, thawed
- Begin by removing your ice cream from the freezer. Let thaw and once its soft around the edges, transfer to bowls so the middle can thaw. Give it a good stir.
- Meanwhile, throw 15 chocolate sandwich cookies in a food processor to crush finely. You can also do this by hand if you don't have a food processor. I usually do this ahead of time to save time when assembling the cake. Once crushed, mix in the tablespoon of milk to create a crust mixture.
- Coat the bottom and sides of a springform pan with cooking spray. Cut a thick strip of wax paper and place it around the edges of the pan. The cooking spray will help it to stick. Cut any excess off the top.
- Cut each ice cream sandwich into 4ths and place standing up around the edges of the pan. It will appear like a wreath.
- Using your created crust mixture, press into the bottom of the pan evening it out all the way around.
- Pour your softened ice cream into the middle of the pan. Smooth out evenly. Continue with the other 2 pints of ice cream.
- At this point, I like to place my cakes into the freeze for about 30 minutes or so to firm up a bit before adding the whipped topping.
- Take out of the freezer and using a piping bag and tip or simply a ziploc bag with the tip cut, fill with whipped topping and add dollops all of the top of the cake.
- Crush your last 3 chocolate sandwich cookies and sprinkle over the top.
- Freeze for a couple of hours (or best overnight) and serve!