Monday Makings: Oreo Cheesecake Ice Cream Cake

This past weekend, we celebrated Judah’s birthday, and as with every birthday, I had to make a cake. For my birthdays, I usually like to experiment with nontraditional flavors, such as chamomile or rosemary, but Judah prefers a cake that is very sweet. I still wanted to do something nontraditional, so I decided to create something new: an Oreo Cheesecake Ice Cream Cake. This cake is a rich, layered fusion of ice cream cake and frozen cheesecake, and it is oh-so-delicious! And very easy! The great thing about this cake is that you could substitute the cookies and cream ice cream for any flavor you want.

The frozen cheesecake part has been adapted from this recipe.

Materials:

Two 9” springform pans*

Parchment paper

*If you don’t have springform pans, you could probably use regular cake pans. Just be sure to line them with plastic wrap first.

Ingredients:

2 cups Oreo crumbs

¼ cup butter, melted

1 (8 oz.) package cream cheese, softened

1 (14 oz.) can sweetened condensed milk

2 cups heavy cream, whipped

1 carton of cookies and cream ice cream, softened

Optional toppings: chocolate magic shell, whipped cream, crushed Oreos

1. Line the bottom of both springform pans with parchment paper.
2. Mix together cookie crumbs and melted butter in a bowl. Press firmly and evenly into the bottom of one springform pan. Chill.
3. Beat cream cheese until fluffy in a large bowl. Gradually add the sweetened condensed milk and mix well. Gently fold in the whipped cream. Divide the mixture evenly among the two pans, and spread evenly and smoothly.
4. Freeze 6 hours or until firm.
5. Remove ice cream from the freezer for a few minutes to allow it to soften. Spread an even layer of ice cream on top of each cheesecake layer. Return to freezer until firm.
6. Remove the bottom layer from the springform pan (the one with the Oreo crust), peel off the parchment paper, and place on a plate or serving dish. Remove the second layer from its pan, peel off the parchment paper, and place it on top of the bottom layer.
7. Decorate as desired with chocolate shell, whipped cream, and crushed Oreos.
8. Remove cake from the freezer for at least 15 minutes before serving to allow it to soften.