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!

Print Recipe

5 from 3 votes

Small-batch Oreo Ice Cream Cake

Prep Time10

Freeze Time1

Course: Dessert, Snack

Keyword: cake, easy recipes, gluten-free, ice cream, ice cream cake, low sugar, no-bake, oreos, plant-based, small-batch, vegan

Servings: 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!!