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–+ servings
Kate Ramos

Cookies and Cream Ice Cream Cake

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 1 recipe Not Without Salt's Chocolate Cake made in 3 9-inch cake pans, cooled completely
  • 2 quarts Cookies and Cream Ice Cream
  • 1 14-ounce package Oreos, crushed
  • sprinkles and candles of your liking

Method
 

  1. Spray a 10-inch (ideally 3-inches deep) springform pan. Place one layer of chocolate cake in the center and cover with 1 quart softened ice cream.
  2. Evenly spread over the top with a large offset spatula, pressing into the edges between the cake and the side of the pan. Cover with a half of the crushed cookies. Freeze until hard.
  3. Place another cake layer, then the second quart of ice cream smoothing it into all the empty spaces. Sprinkle remaining cookies on top and sprinkles if your using them. Freeze until solid.
  4. To serve, pop the sides off the pan, slice and serve. After singing Happy Birthday, of course.

Notes

The prep time is minimal but you will have to wait about an hour for the cake to freeze in-between layers so plan accordingly.

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