My twin sister worked at Dairy Queen when we were in high school. She later worked at Baskin Robins. Needless to say, she knows how to make a really great ice cream cake. I had never tried making one….I always left the job to her. Then I found this recipe for Cookies N Cream Ice Cream Cake. I knew I had to make this cake ASAP. Oreos. Chocolate pound cake. Ice Cream. What’s not to love?!
This desert is not time or labor intensive at all. You do need to plan ahead a bit just so that it can freeze and set up a few hours before you are ready to serve it. I made the pound cake in the morning before my girls woke up, assembled the cake at naptime, and we indulged after dinner.
Look at that beautiful dark chocolate pound cake.
Ice cream. Oreos. And the secret ingredient, Smuckers Magic Shell.
Cookies N Cream Ice Cream Cake
(Recipe inspired by shewearsmanyhats.com)
*recipe for Chocolate Pound Cake at bottom*
*read through instructions before starting for tips*
1 9X4 loaf chocolate pound cake
5 cups vanilla ice cream (just under 1.5 quart container)
24 Oreos, crushed
Smuckers Chocolate Magic Shell Topping
1. Line a loaf pan that is the same size or bigger than the pound cake you are using with wax paper and let the long edges drape over to fold on the top of the cake for freezing.
2. Slice your pound cake length wise in to 3 equal layers. If the cake is cold from the fridge, this task is easier.
3. Place a layer of cake in the bottom of the lined loaf pan. Drizzle and slather the cake with magic shell topping.
4. Spread about 1 ½ cup ice cream over the cake. Let the ice cream soften while you assemble your supplies.
5. Sprinkle a layer of crushed Oreos over the ice cream and gently press them in.
6. Repeat this twice until you have built the 3 layers.
7. Fold over the long edges of the wax paper and then double wrap in cling wrap. Freeze for several hours before serving.
When ready to serve, let set out for about 5 minutes to soften so that you can easily slice it.
Chocolate Pound Cake
2 cups flour
1 cup cocoa (I like Hershey’s Special Dark Cocoa)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup butter, room temp
3 cups sugar
2 teaspoon vanilla
1 cup buttermilk
1. Preheat oven to 325 degrees. Grease 2 loaf pans (use 9X5 or larger)
2. Sift together the flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
3. In a stand mixer or separate bowl with electric beater, cream together butter and sugar and beat until fluffy. Add one egg at a time and mix enough just to blend. Add vanilla and mix.
4. Alternate adding flour mixture and the buttermilk until combined. Mix for about 30 seconds until smooth.
5. Fill loaf pans about ½ full each and bake for 60-70 minutes until done in the middle when tested with a toothpick.
6. Let cool before removing from pan.
Liked this Cookies N Cream Ice Cream Cake? Try my Fried Ice Cream Cake