Ice Cream Cake

Recipe by KPankoke
READY IN: 24hrs 45mins
SERVES: 12
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1 34
    quarts ice cream, flavor of choice
  • 1 34
    quarts ice cream, flavor of choice
  • 48
    Oreo cookies
  • 1
    (7 1/4 ounce) bottle of turtle shell ice cream topping
  • 2
    tablespoons butter
  • 16
    ounces icing, flavor or 16 ounces icing, color of choice
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DIRECTIONS

  • Take a pan that is 1 foot in diameter and line it with tin foil.
  • First place pot on top of sheet of tin foil.
  • Wrap the bottom of the pot.
  • Lift pot, and cut out the circle that is formed from the bottom of the pot. (leave about 1cm of extra).
  • Place Circle on the bottom of pot.
  • Finish lining the rest of the pot with tinfoil. (make sure to leave excess hanging over the sides).
  • Crush 1.5 rows of the Oreo cookies in a ziploc bag until crumbs.
  • Melt 2 tbsp of butter.
  • Pour Oreo crumbs into butter and knead until moistened. Add more butter if needed.
  • Add two shakes of turtle shell ice cream topping to mixture and knead.
  • Pour Oreo Crust mixture into bottom of pot.
  • Spread over bottom until you can no longer see the tinfoil. (Crust should be about 1cm thick).
  • Drizzle a small amount of turtle shell ice cream topping on top of crust in circular motion.
  • Freeze for about 8 minutes.
  • Pour in first tub of melted ice cream, and spread evenly over crust.
  • Freeze for about 1.5 hours.
  • Crush the remaining middle row of Oreos, and 1/3 of the remaining row.
  • Spread crumbs over the layer of ice cream, then add a little bit of pressure.
  • Drizzle a small amount of turtle shell ice cream topping on top of crust in circular motion.
  • Freeze for 30 minutes.
  • If Bottom half of cake seems solid, add second ice cream layer.
  • Freeze overnight, or until completely solid.
  • Flip pot upside down and gently pull on the excess tinfoil to free cake from pot.
  • First remove tinfoil from bottom, then remove the sides.
  • Crush the remaining Oreos and add to top of cake.
  • Drizzle the remaining turtle shell ice cream topping in a zig-zag fashion over top of cake, and along the edge of cake.
  • Decorate with icing scallops around the top and bottom edge of cake.
  • Freeze for 10 minutes and enjoy!
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