Ice Cream Cake

Updated: Nov 6, 2020

Hey loves! Before we get into today’s post, I wanted to give a quick background and shout out to my inspiration behind it.

Finding Inspiration

As of recent, I have been obsessed with The Pioneer Woman. For those of you who don’t know her, Ree Drummond, formally mentioned as The Pioneer Woman, is a self made and accidental country chef.

She started a cooking blog in 2006 and received vast recognition for her personality and expert cooking chops and has enjoyed her spot on her own cooking show, The Pioneer Woman on Food Network for 9 years now.


For some reason, there is something I found so completely infectious about Mrs. Drummond, that I find myself watching her show whenever it is on. This interest started around the same time I started my very own cooking journey, venturing off into my own world of recipes, failures and ultimate triumphs of glory.


With the combination of inspiration from the pioneer kitchen and an amazing movie called, Julie and Julia, - More on this for another post ;) - I decided to try one of The Pioneer Woman’s recent Home Sweet Home recipes from her show!


In no way, shape or form, is this recipe mine, however, I will link her blog post and Food Network website for the recipe I have tried out today if you’d like to see the original! All my props go to her!

The Recipe

Follow along with this recipe to create the ultimate homemade ice cream cake of all time!

Ingredients:

(1) Package of Ice cream sandwiches (I used about 8 mini sandwiches)

(1) 48 fl oz Container of your desired ice cream flavor (I used Chocolate Chip Cookie Dough)

(1) Double Stuffed Oreo Package

(1) Package of Whipping Cream

Cookware:

(1) Spatula

(1) (9inx5x2.5) Loaf Pan

(1) Large Spoon or Ladle

Aluminum Foil

Preparation:

You will want your ice cream to be a little thawed out before you start spreading it out, so as I did mine, take your out of the freezer and place it in the fridge at least 10 minutes before you start spreading! You can leave it in for longer if you are any braver than I am! You brave soul you! And let’s get this straight, the 48 fl oz container of ice cream itself, not the sandwiches in this case, you want those nice and freezer cold.

Also! For easy clean up, as Mrs. Drummond suggested, line the pan with aluminum foil before starting the actual cake. Ah yes, saving time and my guitar string scarred hands.

Don't forget the Oreo’s! Take out your package of Oreos (I used about half a sleeve for one layer but if you would like to add more layers to your cake, use a full sleeve) and use your hands to crumble the Oreos into pieces until they are still visible but small enough to chew easily.

Step 1:


Take out your ice cream sandwiches and begin the process of peeling them off from their plastic seals. With the specific package I used, the ice cream sandwiches come in a smaller size so I only needed 4 for the first layer. I broke the sandwiches in half and fit them like puzzle pieces into the pan carefully but firmly. Make sure there aren’t too many big gaps!

Step 2:


Take your thawed ice cream out of the fridge and use your spoon to measure out one solid layer of ice cream to cover all the gaps created from the ice cream sandwiches. If at this stage your ice cream is melting, stick in the freezer for a couple of minutes to slow down the melting process.

Step 3:


Use your spoon or hands (if you are feeling risky) to spread your Oreo topping on the cake, making sure to create a full complete layer

Step 4:


Place your cake in the freezer for about 5 minutes to slow down the melting process.

Step 5:


Repeat the first four steps for as many times as you would like, to add more layers to your cake. I could only fit two layers in my loaf pan.

Step 6:


Take your cake out of the freezer and spoon out your desired amount of whipped topping, spread the topping all over your cake making sure to get every last crevice.

Step 7:


Lastly, add your desired topping to the cake, whether it be left over Oreos, sprinkles, fruit or anything else wild you can think of!


Final Step:


Stick the cake in the freezer if you aren’t going to eat it right away! If you are, take the cake out of the pan - this should be an easy step ;) - Peel the aluminum foil off the cake layers and cut your desired piece. Don’t worry if you go back for seconds, no one will judge you except your melting ice cream or gas later from all the lactose!

Closing


Thank you for following me through this recipe! If you liked this recipe follow along, let me know in the comments what else you’d like me to create a recipe for or even if you’d like to see a video of a recipe like this. Lastly, don’t be afraid to share your recipes and tag me in the ones you recreate!

All the love,


- Celina 💕

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