Peppermint Oreo Ice Cream Cake
Servings Prep Time
8 15mins.
Cook Time Passive Time
2hrs. freezing time 2hrs.
Servings Prep Time
8 15mins.
Cook Time Passive Time
2hrs. freezing time 2hrs.
Ingredients
  • 1box Oreo cookies
  • 1/2gallon Kroger Deluxe Peppermint ice cream
  • 1/2cup chocolate chunksroughly chopped
  • 6oz. fresh raspberriesfrozen before using
Instructions
  1. Let ice cream soften for 5-10 minutes on the counter. Meanwhile, prepare a 9-inch round springform pan. Lay plastic wrap on it with the sides big enough to cover the whole top. Turn the pan 45 degrees clockwise. Repeat process with another layer of plastic wrap.
  2. Arrange Oreo cookies in a single layer to cover bottom of pan. You can cut smaller pieces to cover gaps in between cookies.
  3. Mix 2/3 of chocolate chunks into the ice cream. Scoop the ice cream on top of the cookies. Level the top with an offset spatula. Roughly chop 3 more Oreo cookies and sprinkle it on top of ice cream. Then sprinkle the rest of the chocolate chunks on top. Cover the cake tightly with plastic wrap. Gently tap the plastic wrap on top to get rid of air. Freeze cake in the freezer for at least 2 hours.
  4. When ready to serve, release springform pan. Remove plastic wrap and transfer cake onto a cake stand. Top center of cake with frozen raspberries. For easy slicing, dip knife into hot water and quickly wipe off with a kitchen towel then slice. Repeat before every slice. Serve each slice with frozen raspberries on top.
  5. Any leftovers can be pre-sliced and refreeze in a covered container.