How to make it

  • 1. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Pulse the cookies in a food processor until coarsely ground, about 15 short pulses, then let the machine run until the crumbs are uniformly fine, about 15 seconds. With the machine running, pour the butter through the feed tube and continue to process until the mixture resembles wet sand.
  • 2. Transfer 2/3 cup of the crumbs to a 9-inch springform pan and, following the illustrations below, use the bottom of a measuring cup to press the crumbs into an even layer. Bake the crust until it is fragrant and beginning to brown, about 15 minutes. Let cool on a wire rack.
  • 3. Scoop the strawberry ice cream into a large bowl and use a wooden spoon to soften the ice cream and remove any lumps, working quickly so the ice cream does not melt. With a meat mallet (or other flat surface; see note), spread the softened ice cream evenly over the cooled crust, creating a smooth top. Sprinkle another 2/3 cup of the Oreo crumbs over the ice cream and pack them down lightly. Wrap tightly with plastic wrap and freeze until the ice cream is just firm, about 30 minutes. Repeat with the vanilla ice cream and the remaining 2/3 cup Oreo crumbs, and freeze for another 30 minutes. Finish with the chocolate ice cream, spread evenly into the pan, and smooth the top.
  • 4. TO STORE: Wrap the cake tightly with plastic wrap and then foil and freeze for up to 1 month.
  • 5. TO SERVE: Run a paring knife (see note) between the springform pan and the cake, then remove the sides of the pan. Slide a thin metal spatula between the crust and the pan bottom to loosen, then slide the cake onto a serving platter. Press the sprinkles thoroughly into the side of the cake to cover.

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