Wednesday, March 14, 2018

Oreo Ice Cream Cake

This recipe is adapted from "Brad's Favorite Oreo Cake", by Marsha Keller.

1 gallon vanilla ice cream
1 jar caramel syrup
1 jar chocolate syrup
1 large package of Oreos

Run the Oreos through a blender. I ended up with at least four cups of Oreo bits. The original recipe assumes you only have two. Now I've got two cups of Oreo pieces sitting in my cabinet. What am I going to do with those?

Divide the ice cream into thirds. It helps to leave it out on the counter for fifteen minutes, first.

In a tall pan, you do a layer of Oreos, a layer of ice cream, then a layer of chocolate syrup. Then, a layer of Oreos, a layer of ice cream, and a layer of caramel syrup. Finish with a layer of ice cream and a layer of Oreos. The two inner layers of Oreos can be left out, if you only have two cups.

Freeze the cake for several hours, so it takes the form of a cake. Then it's done! You can use whipped cream on top, if you want.

I recorded myself making this recipe; I'll try to post it soon. I don't have the right sized container for this; the recipe assumes you have a spring-form pan. I got the wrong type of chocolate syrup. I got hot fudge, but it needs to be syrup, because fudge doesn't pour. I didn't have even layers, so the cake ended up looking like a soupy mess of Oreos, ice cream, chocolate and caramel. The good news is that it looked much better after freezing, and it's crazy delicious (and unhealthy!).

If I had to make it again, I would be sure to have even layers, and to have the two Oreo layers in the middle.


Anonymous said...

I've been baking for over 40 years. Here's a few tips:

1. A spring form pan is round and has a clip on the side that can be released so the side slips off leaving the bottom only. Makes for easy cutting and serving.

2. If you didn't have the syrup for this recipe you can leave the lid off the fudge jar and microwave it for about 30 seconds. Stir and it will pour. (The glass jar will be hot)

3. Even layers are crucial.

4. You need to stir the Oreos in the blender so you don't have whole cookies at the top. Or you can blend a little at a time, pour those out, then add more until they are all totally like large crumbs.

5. Cooking for the most part is random and doesn't have to be exact. Baking is mostly a science where exactness is necessary, especially when baking in the oven. This recipe wasn't baked, but when you have layers and different textures, following the recipe will make or break the outcome.

6. I remember you said something about frying ground beef a while ago. You just fry it in a low skillet using a wooden spoon or plastic spatula. You constantly stir and break up the beef. When it is brown I just pour the grease out of the skillet and into an aluminum foil "plate" I create by using a square of aluminum foil and crimping the sides up to make a low bowl/plate shape. It only takes a minute. You can't pour the grease down the drain. And pouring it right into a garbage or plastic bag will melt the bag if the great is hot. Then I ball up the foil plate I made and throw it away. Sometimes I place a colander over the foil plate and pour the beef into the colander to drain out the grease. Since we live on a large piece of property, sometimes we drain the grease right into a compost pile outside.

Anonymous said...

Why can't you pour grease in the drain. I always do, then run some hot water right after and havent had problems. Now I'm scared :/