Move Over Dairy Queen!
It was a tradition I looked forward to every year.
In my teens, Dairy Queen played an even bigger part in my lifeit was my first job.
Simply Recipes / Mark Beahm
I was now building the ice cream cakes that wed enjoyed at birthday parties.
Store-bought ice cream can be used instead of the no-churn.
Allow the ice cream to sit out at room temperature until scoopable, but not liquidy and melted.
Simply Recipes / Mark Beahm
You will need 2 3/4 cups each store-bought vanilla ice cream and cookies and cream.
Alternatively, you might fold crushed Oreos into vanilla ice cream to make a semi-homemade cookies and cream.
The chocolate shell coating the crunchies is optional, but cannot be substituted for something else.
Simply Recipes / Mark Beahm
The chocolate shell used for decorating can, however, be substituted.
Clasp the ring and base together and put the pan in the freezer while you make the ice cream.
Set aside the Oreos and reserve the bag for later use.
Simply Recipes / Mark Beahm
In a large bowl, stir together the sweetened condensed milk, vanilla extract, and salt to combine.
Alternatively, it’s possible for you to use a stand mixer fitted with the beater attachment.
Fold in the remaining whipped cream in two additions until fully combined and there are no streaks.
Simply Recipes / Mark Beahm
Spoon half of the ice cream into a separate bowl and set aside.
This will be the vanilla layer.
Fold in the crushed Oreos into the remaining ice cream.
Simply Recipes / Mark Beahm
This will be the cookies and cream layer.
Place the cookies and cream base into the fridge while you work on the bottom layers of the cake.
Remove the prepared pan from the freezer.
Simply Recipes / Mark Beahm
Pour the milk into a small bowl.
Spoon any leftover milk over the Oreos and let fully absorb.
Spoon the rest of the vanilla ice cream over the Oreos and smooth into an even layer.
Simply Recipes / Mark Beahm
While the vanilla layer freezes, make the crunchies.
Preheat the oven to 350F with a rack set in the middle.
Line a small rimmed baking sheet with parchment paper.
Simply Recipes / Mark Beahm
Alternatively, you’re free to pulse the Oreos in a food processor.
The Oreo crumbs will be soft when they come out of the oven and firm as they cool.
If using the chocolate shell, transfer the crumbs to a bowl, breaking up any big clumps.
Simply Recipes / Mark Beahm
Drizzle the chocolate shell over the crumbs and toss with a spoon until well coated.
Set aside until youre ready to use.
The fudge needs to be easily spreadable, but not hot.
Simply Recipes / Mark Beahm
If using store-bought fudge from a new jar, it likely wont need to be heated.
Just take care to give it a good stir.
Once the surface of the vanilla layer is firm, working quickly, remove the pan from the freezer.
Simply Recipes / Mark Beahm
Sprinkle the crunchies over the fudge.
Return the pan to the freezer and chill until the layer of crunchies is firm, about 15 minutes.
Remove the pan from the freezer and the cookies and cream ice cream from the refrigerator.
Simply Recipes / Mark Beahm
Cover the pan in plastic wrap, taking care not to create any dips in the ice cream.
Alternatively, you might finish the cake on a 10-inch cardboard cake round.
When the cake is frozen solid and youre ready to decorate, prepare the whipped cream.
Simply Recipes / Mark Beahm
Whip on medium speed until the cream is just about to reach stiff peaks, about 4 minutes.
You should have about 3 cups.
Reserve 1 cup for piping.
Simply Recipes / Mark Beahm
Take care not to overwhip.
Take the cake out of the freezer.
Unlock the clasp to release the ring from the base and remove the ring.
Simply Recipes / Mark Beahm
The vanilla and Oreo layer should be back on the bottom.
Remove all the plastic wrap.
If you have one, place the cake on a turntable.
Simply Recipes / Mark Beahm
With your other hand, continuously rotate the cake stand.
Carefully transfer the cake back to the freezer to firm up the whipped cream, about 15 minutes.
Transfer the reserved whipped cream to a piping bag fitted with a 1/2-inch star tip.
Simply Recipes / Mark Beahm
Remove the cake from the freezer.
Use the piping bag filled with whipped cream to pipe large rosettes over the top border of the cake.
Return the cake to the freezer for one final freeze for at least 20 minutes, or until solid.
Simply Recipes / Mark Beahm
Leftover slices can be stored in an airtight container in the freezer for a week.
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Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
