Description
This delicious ice cream sheet cake layers rich vanilla and chocolate ice cream with crunchy Oreos and is topped with homemade magic shell and whipped cream.
Ingredients
Scale
- 1 and ½ quarts (1410g) vanilla ice cream
- 1 standard package Oreos
- ½ cup (120mL) homemade magic shell
- 1 and ½ quarts (1410g) chocolate ice cream
- 1 cup (240mL) heavy cream
- 1 Tablespoon (8g) sugar
- 1 teaspoon vanilla extract
Instructions
- Soften the vanilla and chocolate ice cream at room temperature for about 20 minutes.
- Crush the Oreos in a bowl until they resemble coarse crumbs.
- Add half of the crushed Oreos to a layer of vanilla ice cream in a prepared sheet pan and spread evenly.
- Follow with a layer of chocolate ice cream, then the remaining Oreo crumbs on top.
- Repeat the layers, starting with vanilla ice cream, then chocolate, until you reach the top of the pan.
- Freeze the assembled cake for at least 240 minutes or until firm.
- Prepare the whipped cream topping by beating heavy cream, sugar, and vanilla extract until soft peaks form.
- Smooth whipped cream over frozen cake and drizzle magic shell over the top.
- Freeze again for 30 minutes to set the topping before cutting into squares to serve.
Notes
For best results, ensure layers freeze completely before serving, and consider adding chocolate shavings or crushed Oreos as garnish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: ice cream, cake, dessert, party, summer