Ingredients
-
1 3/4 quarts ice cream, flavor of choice
1 3/4 quarts ice cream, flavor of choice
48 Oreo cookies
1 (7 1/4 ounce) bottle of turtle shell ice cream topping
2 tablespoons butter
16 ounces icing, flavor or 16 ounces icing, color of choice
Preparation
-
Take a pan that is 1 foot in diameter and line it with tin foil.
First place pot on top of sheet of tin foil.
Wrap the bottom of the pot.
Lift pot, and cut out the circle that is formed from the bottom of the pot. (leave about 1cm of extra).
Place Circle on the bottom of pot.
Finish lining the rest of the pot with tinfoil. (make sure to leave excess hanging over the sides).
Crush 1.5 rows of the Oreo cookies in a ziploc bag until crumbs.
Melt 2 tbsp of butter.
Pour Oreo crumbs into butter and knead until moistened. Add more butter if needed.
Add two shakes of turtle shell ice cream topping to mixture and knead.
Pour Oreo Crust mixture into bottom of pot.
Spread over bottom until you can no longer see the tinfoil. (Crust should be about 1cm thick).
Drizzle a small amount of turtle shell ice cream topping on top of crust in circular motion.
Freeze for about 8 minutes.
Pour in first tub of melted ice cream, and spread evenly over crust.
Freeze for about 1.5 hours.
Crush the remaining middle row of Oreos, and 1/3 of the remaining row.
Spread crumbs over the layer of ice cream, then add a little bit of pressure.
Drizzle a small amount of turtle shell ice cream topping on top of crust in circular motion.
Freeze for 30 minutes.
If Bottom half of cake seems solid, add second ice cream layer.
Freeze overnight, or until completely solid.
Flip pot upside down and gently pull on the excess tinfoil to free cake from pot.
First remove tinfoil from bottom, then remove the sides.
Crush the remaining Oreos and add to top of cake.
Drizzle the remaining turtle shell ice cream topping in a zig-zag fashion over top of cake, and along the edge of cake.
Decorate with icing scallops around the top and bottom edge of cake.
Freeze for 10 minutes and enjoy!
Leave a comment