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Oreo Ice Cream Cake

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OREO ICE CREAM CAKE:

Recently a friend told me about her love for Dairy Queen ice cream cakes. And she didn’t spare any details in her infatuation with them. Listening to her immediately gave me flashbacks to years ago. When I was in my teens, DQ ice cream cakes ruled. So ice cream cakes and I were a thing. Honestly, they made the best birthday cakes. And as a kid it was the biggest perk to having a summer birthday!

However when I said goodbye to gluten and dairy, I also said goodbye to DQ ice cream cakes.

Or so I thought.

An Oreo Ice Cream Cake

This homemade gluten and dairy free Oreo ice cream cake is delicious, y’all. As in absolutely mouthwatering.

Furthermore check out these drool-worthy flavors:

  • two layers of Oreo sandwich crumbs
  • vanilla ice cream
  • the most amazing layers of homemade chocolate ganache
  • double layers of creamy coco whip
  • creamy chocolate ice cream

As a matter of fact I wasn’t kidding, was I?! Not only is this Oreo ice cream cake a dream come true, but especially for those with food allergies.

OREO ICE CREAM CAKE INGREDIENTS:

  • 2 pints vanilla bean dairy free ice cream (So Delicious tastes wonderful)
  • 2 pints chocolate or dark chocolate ice cream (again So Delicious works well)
  • 1 box gluten and dairy free Oreo sandwich cookies (Kinnikinnick Kinni-Toos brand is also nut, soy, and peanut free)
  • 1 can classic organic coconut milk, refrigerated
  • 1 bag dairy free dark chocolate chips. Enjoy Life and Nestle Toll House Simply Delicious have a gluten and dairy free brand. Their chocolate chips are also egg, nut, soy, and peanut free.
  • 1 container So Delicious Coco Whip, thawed & refrigerated
  • optional corn syrup

RECIPE TIPS:

  • Using a 10 inch cheesecake springform pan will make this Oreo ice cream cake turn out perfectly round like a cake. A 10 inch round cake pan also works.
  • Next an angled icing spatula is helpful with this recipe. You’ll use it for several layers of this cake. I also use this spatula with several other recipes. It is a lifesaver.
  • It’s helpful to cover sides of the pan with Glad Press’n Seal Plastic Food Wrap.
  • Importantly, place the vanilla and chocolate ice cream pints on the counter top to thaw well before you need them. I find dairy free ice cream requires more time to soften.
  • Keep in mind this mouthwatering homemade ganache can be used for other recipes too!
  • Lastly, this ice cream cake can be made a day or two ahead of time. Woot woot for all you early birds who like to get the worm.

IN CONCLUSION:

In all honesty you’ll enjoy every bite of this gluten and dairy free Oreo ice cream cake. Without question, it’s the perfect dessert for any occasion. Guests will rave about this one!

Go ahead and pin this now.

Not to mention there are so many more easy and delicious recipes on my website. Go ahead and check them out here.

Oreo Ice Cream Cake

Course: Dessert
Keyword: Dairy Free, Dessert, Gluten Free
Servings: 12
Author: Eating Gluten and Dairy Free

Ingredients

  • 2 pints dairy free vanilla ice cream
  • 2 pints dairy free chocolate ice cream
  • 13.5 ounce can canned coconut milk
  • 10 oz bag dairy free dark chocolate chips
  • 1 box gluten and dairy free oreo cookies, crush 10 for the middle layer, 6 for the top layer. Use extra for garnish.
  • 1 container So Delicious Coco Whip
  • 1 tbsp (optional) corn syrup

Instructions

  • Place bottom layer of ice cream on counter top to slightly thaw.
  • Place all of coconut milk in a medium size sauce pan over medium heat. Just before sauce boils take off the burner.
  • While coconut milk heats, place chocolate chips in a medium size bowl. Add corn syrup if using.
  • After coconut milk heats pour it over chocolate chips. Let sit for 3-4 minutes then stir well to combine. Set aside to allow ganache to slightly cool.
  • Wrap the sides of spring form pan with plastic wrap. Use an ice scream scooper to place both pints of vanilla ice cream in the bottom of spring form pan. Even out ice cream with an angled icing spatula.
  • Pour 1/2 to 3/4 cup of ganache over vanilla ice cream. Sprinkle crushed oreo crumbs over ganache.
  • Top spring form pan with plastic wrap and place in the freezer for 20-30 minutes.
  • Take out 2nd layer of ice cream (chocolate) to partially thaw.
  • Remove ice cream cake from the freezer and spread softened chocolate ice cream over oreo crumbs. Cover with plastic wrap and refreeze for a couple of hours. You want the cake to be well frozen for the next step.
  • Just prior to removing the cake from the freezer stir the container of Coco Whip well. Remove cake from freezer, dispose of top plastic wrap layer and release the spring form pan. Leave cake as it is on the spring form board or flip cake over onto a cake plate. Carefully remove the plastic wrap. Using an angled icing spatula "ice" top and sides of cake with Coco Whip.
  • Return to freezer for a least 30 minutes and then remove. Add a second layer of Coco Whip to entire cake. Place back in freezer.
  • Just before serving: reheat chocolate ganache if needed and spread even coat over top of ice cream cake. With angled icing spatula spread over top of cake. Push over edge of cake to create dripping effect.
  • Lastly, place 2-3 oreos in a baggie and crush with a rolling pin. Spread oreo crumbs evenly over top of cake.
  • Cake is ready to serve. Cover any leftovers and return to the freezer.

Eat well and feel well,

Jill

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