The perfect summer treat. This easy-to-make ice cream dessert is layered with chocolatey goodness, strawberry cheesecake frozen yogurt and a gooey Oreo topping.
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When your pregnant, ice cream cake on a Monday sounds like a perfectly acceptable idea. Luckily we had a friend in town who happened to be celebrating a birthday, so her presence for dinner gave me the perfect excuse to create this frozen masterpiece.
I've seen a lot of those videos going around about how to make the "easiest ice cream cake". They literally just stack ice cream sandwiches like Jenga pieces, top with Cool Whip and cover in syrups or sprinkles. I'm sure those are delicious, and sometimes stacking ice cream sandwich bricks is all you've got in you, but seriously? We can do better. This is just as easy (if not easier) and, I promise you, way more delicious.
The base of this strawberry cheesecake ice cream cake couldn't be easier. Ice cream sandwiches fit perfectly into the bottom of a loaf pan.
A loaf pan is the perfect mold for this frosty treat. Place a sheet of parchment paper in the bottom/up the sides so you can easily pull out when ready to serve. Place a layer of ice cream sandwiches in the bottom of pan - cut as needed to fill entirely depending on the size of your pan. Five sandwiches fit perfectly in mine.
Kemps Frozen Yogurt Shop's Strawberry Cheesecake flavored frozen yogurt is the perfect middle layer for our ice cream cake. With so many different flavor options though, you could change it up every time!
Spread an even layer of Hershey's chocolate syrup on top of your ice cream sandwiches. Top with the entire carton of Kemps Frozen Yogurt Shop's Strawberry Cheesecake flavored frozen yogurt. And by entire carton, I mean most of it, because you're probably going to sneak a few (or more than a few) bites for yourself.
Make your own whipped topping or take a shortcut with Cool Whip, and you're almost done assembling this delicious Strawberry Cheesecake Ice Cream Cake.
Next layer - Cool Whip. Or make your own whipped topping if that's your thing. Not going to lie though, I'm not above Cool Whip.
Because who doesn't love Oreos?
Crush 12 - 15 Oreos up in a plastic bag and sprinkle over the top of your cake. Press down to help stick to the whipped topping.
Top crushed Oreos with Hershey's syrup and you've got something pretty darn close to Dairy Queen's ice cream cake's gooey chocolate filling.
You've done it! You're at the final step of assembly. Simply drizzle more Hershey's chocolate syrup on top of the crushed Oreos. This final step is what's going to give you a gooey chocolate topping that rivals Dairy Queen's Ice Cream Cake.
Wrap in plastic wrap and get this delicious ice cream cake in the freezer to set.
Fold the parchment paper down and wrap your loaf pan and ice cream cake in plastic wrap. Place in the freezer to set for four or more hours. When ready to serve, simply unwrap, pull up on the parchment to remove the cake from the pan and use a spatula to slide onto serving tray.
Ditch Dairy Queen. This Strawberry Cheesecake Ice Cream Cake is the perfect summer dessert.
Layers of frozen deliciousness with drizzles of Hershey's syrup make this a beautiful but simple ice cream cake - perfect for any summer occasion.
Slice, serve and enjoy! Store leftovers (if you manage to have any) in an airtight container and keep frozen.
Strawberry Cheesecake frozen yogurt adds the perfect amount of subtle fruitiness to this decadent dessert.
Ingredients
5 Ice Cream Sandwiches (number will vary depending on pan size)
Hershey's Chocolate Syrup
Kemps Frozen Yogurt Shop's Strawberry Cheesecake flavored frozen yogurt
2 - 3 c. Cool Whip (amount will vary depending on pan size - you'll want about a 1/2" - 1" layer)
12 - 15 Oreos - crushed
Directions
Line a loaf pan with parchment paper. Place a single layer of ice cream sandwiches in the bottom of loaf pan. Spread a layer of chocolate syrup over the top of ice cream sandwiches. Top with frozen yogurt followed by Cool Whip. Sprinkle crushed Oreos over the top, pressing down to help them stick to the cool whip. Drizzle more chocolate syrup over the top. Fold down excess parchment paper, wrap in plastic wrap and freeze four or more hours.
When ready to serve, unwrap, pull up on parchment paper and use spatula to slide cake onto a serving tray. Slice, serve and enjoy!
Time: 10 minutes
Serves: 8 - 10