Mint Oreo Ice Cream Cake

One of my kids' favorite things about celebrating a birthday is choosing a cake! We've made all sorts of cakes over the years, but I'm partial to the ice cream cake. Oh, it makes a yummy treat for sure, but I especially love it for its ease. It comes together quickly (you don't want it to melt!), but it looks impressive with all those layers of goodness. 

We've made many variations of it, but the peanut butter cup ice cream cake is definitely a family favorite. When Zac chose an ice cream cake for his 10th birthday this year, I had expected him to pick that one.

I was pleasantly surprised when he decided on a Mint Oreo version.

I'm a sucker for all things Mint Oreo, so this cake ties with our peanut butter cup ice cream cake at the top of my list.

If you like mint, chocolate, whipped cream, and desserts that are easy to make, you need to try this Mint Oreo ice cream cake!

Mint Oreo Ice Cream Cake

Ingredients:

18 mint chocolate chip ice cream sandwiches

12 Mint Oreo cookies, chopped

Chocolate sauce

Fresh whipped cream (or 1-2 small tubs Cool Whip)

Directions:

1. Working quickly, place 6 unwrapped ice cream sandwiches on a serving platter. Spread a generous portion of the whipped cream all across the top. Sprinkle with cookie pieces. Drizzle the chocolate sauce across the top.

2. Arrange 6 more unwrapped ice cream sandwiches on top and repeat layer of whipped cream, cookie pieces, and chocolate sauce.

3. Place 6 remaining unwrapped ice cream sandwiches on top.
4. Cover cake with whipped cream. *Garnish with remaining cookie pieces and chocolate sauce. Freeze cake for at least 30 minutes, and until ready to serve. Keep leftover cake in the freezer.

*If your ice cream is starting to melt, you can put the assembled cake in the freezer for 15 minutes before coating with whipped cream and garnishes.


Whipped Cream
Ingredients:
1 pint (2 cups) heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla extract

Directions:
1. Place metal mixing bowl and metal whisk attachment in the freezer for 10 minutes.
2. Remove the bowl from freezer and place all ingredients in the bowl. Using the metal whisk attachment on a mixer, beat until stiff peaks form. Do not over-beat.

Peanut Butter Cup Ice Cream Cake

Having kids with birthdays just 3 days apart means that we eat a lot of cake during the third week of March. Each child gets to pick the kind of cake he wants for his actual birthday and then they have to decide together on a cake for their combined party with our extended family. 

This year, Tyler was insistent on having an ice cream cake for the party. Ice cream, yes! This would mellow our abundance-of-cake week. I discussed some flavor options with him and Alyssa. I said something about peanut butter cups and ice cream sandwiches, and it was settled. No other combinations could sway their decision. And who could blame them? Chocolate & peanut butter is one of the best flavor combos ever. We have plenty of recipes featuring the two already (like these homemade Butterfingers made with a crazy ingredient, this decadent peanut butter brownie torte, this rich and creamy peanut butter pie, these peanut butter bars which is one of our absolute favorite desserts, these homemade Girl Scout peanut butter patties, and the ever-faithful no-bake cookies), but you can never have too many chocolate-peanut-butter desserts. Am I right?

The ice cream cake was a hit at the party. In fact, the entire thing was eaten that night. That can be both a good thing and a bad thing. I mean, you always want to serve something that people enjoy, but it also means that there were no leftovers to enjoy later! 

Alyssa had chosen a rich, mint chocolate chip cake (which is another favorite of mine!) for her birthday day, but, I admit, I was pleased when Tyler said he wanted the ice cream cake again on his birthday. Yes, more cool peanut buttery goodness. I've trained them well, you know, refined their palates and stuff.

In addition to being delicious, this cake is incredibly easy to make. The hardest part is assembling it before the ice cream melts. Chopping the peanut butter cups in the beginning and keeping the ice cream sandwiches in the freezer until needed (pulling out only 6 at a time) helps to keep your dessert in cake form, instead of a drippy, soupy blob.

To make this recipe even easier, you could use Cool Whip instead of making the whipped cream yourself. I, personally, love using fresh, whipped cream. It takes only a few minutes to make, yet the difference is amazing. Place a dollop on pancakes, garnish hot chocolate, ice a cake--it makes treats extra special.

I hope you enjoy this ice cream cake as much as we do! I'm already ready for another slice.


Peanut Butter Cup Ice Cream Cake
Ingredients:
18 ice cream sandwiches
1 cup creamy peanut butter
12 Reese's Peanut Butter Cups, chopped
Chocolate sauce
Fresh, whipped cream (or 1-2 small tubs of Cool Whip)


Directions:
1. Heat peanut butter in the microwave for 30 seconds. Stir.
2. Working quickly, place 6 unwrapped ice cream sandwiches on a serving platter. Spread half of the peanut butter on top. Sprinkle with 4 chopped peanut butter cups. Drizzle with chocolate sauce.
3. Arrange 6 more unwrapped ice cream sandwiches on top and repeat layer of peanut butter, peanut butter cups, and chocolate sauce. Place remaining 6 ice cream sandwiches on top.
4. Cover cake with whipped cream. Garnish with peanut butter cups and chocolate sauce. Freeze cake for at least 30 minutes, and until ready to serve. Keep leftover cake frozen.


Whipped Cream
Ingredients:
1 pint (2 cups) heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla extract

Directions:
1. Place metal mixing bowl and metal whisk attachment in the freezer for 10 minutes.
2. Place all ingredients in the bowl and beat until stiff peaks forms. Do not over-beat.