Happy National Oreo Cookie Day! Does anyone know if there’s some sort a master spreadsheet to help keep track of all these crazy food holidays? Because I can’t keep up! …but I like to try. I could really benefit from something like that! I’m all about celebrating all these crazy food holidays, especially National Oreo Cookie Day! A few years ago, we made this giant Oreo Cookie cake with 7 minute frosting, but today we are making a giant Oreo Cookie Ice Cream Cake!
We’re giving America’s favorite cookie a BIG makeover!
To make a giant Oreo Cookie cake, you’ll need these big cake pans or molds. I bought mine from Williams & Sonoma years ago, and I think they have since been discontinued, but you can find similar cookie cake silicon cake molds on Amazon here.
Don’t forget to pick up a package of Oreos while you’re at the store, it’s fun to see the size difference with a real cookie and this giant cookie cake!
Mix up your favorite chocolate cake recipe (or grab a cake mix, that’s what I did). Also pick up a half gallon (or two) of cookies and cream (Oreo) Ice cream. Be sure to spray the cake molds well with non stick cooking spray so they can be easily removed from the molds.
For the ice cream center, I had this quiche pan with a remove-able bottom to make it easy to remove the ice cream out. Just scoop it into the pan and press it down with plastic wrap on top. Put it back into the freezer while you bake and cool the cookie cakes.
Once the cakes have cooled, shave a little off the top on both to get a flat cookie. Gently flip the cookie cake out of the pan on to a plate. Assemble the ice cream cake with the ice cream in the center, and enjoy!
Depending on how firm the ice cream is, you might need to serve it right away.
Have a great day!
Don’t miss all our favorite desserts and treats here.
*affiliate links in this post