This cake happened when the cheesecake lover in me bought a pint of Ben&Jerry’s Strawberry Cheesecake that promised a THICK swirl of graham crust and didn’t really have any 🤔
No hate. Maybe it was an unfortunate batch 😅 So anyway, I made a whole oreo crust and ice cream cake to rectify the situation 🤷♀️
A lot of ice cream cake was enjoyed that week.
Some weeks be like that 😅
Any type of ice cream (even dairy-free or low-cal) will work for this, hope you give it a try!
Small-batch Oreo Ice Cream Cake
Servings: 8 slices
Calories: 142kcal
Equipment
- 6 inch springform cake pan
Ingredients
- 1 cup oreo cookie (or other) pieces (120 g) gf if desired
- 2 tsp (nut) milk (10 g)
- 1 1/3 cup ice cream (about 280 g) vegan if desired
Instructions
- Line your cake pan with parchment on all sides (it helps to spray with oil first so that the parchment sticks).
- In a food processor/blender add oreos and blend until flour like. Add enough milk (about 2 tsp) and process again until it starts the stick together. Press on the bottom of the pan.
- Add softened ice cream and flatten with a spatula. Decorate with more cookies and sprinkles if you like (I used mini oreo cookies).
- Freeze to set, 30 min – 1 hour at least. Slice and enjoy!!
Notes
- Nutrition information is based on Ben&Jerry’s Strawberry Cheesecake ice cream but all ice creams will pretty much work.
Nutrition
Serving: 1 slice | Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 88mg | Potassium: 105mg | Fiber: 1g | Sugar: 14g | Vitamin A: 148IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 2mg