"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Oreo Crust Ice Cream Cake Recipe

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This recipe for Oreo Crust Ice Cream Cake, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julia Close
Added: Thursday, December 20, 2007


2 gallons of your favorite ice cream
Caramel or fudge sauce
2 orea cookie packages
2 springform 8 inch pans

Makes 2 cakes.

To Make Crust:
Place content of ~one package of orea cookies in food processor. Add softened butter (~3 tbsp) and blend until course. Press into bottom of springform pans (preline bottom with parchment paper). Line edge of pan with whole oreo cookies.

To make cake:
Soften ice cream (leave it out on the counter with a sign for your husband "keep your paws out of this" or microwave for brief spurts). Consistency should be easy to spread but not liquid. Spread out half of one gallon onto each crust. Freeze for 2-3 hours (until firm again). Place caramel or fudge sauce on top, refreeze. Place half of final gallon of ice cream on each cake. Freeze.

To serve, remove springform edges. If you use caramel, it oozes out of the cake. Very tasty.

Number Of Servings:
one for Tom, but otherwise 16




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