Baskin Robbins Oreo Ice Cream Cake – A Sweet Delight To Satisfy Your Sweet Tooth Cravings

Baskin Robbins Oreo Ice Cream Cake – A Sweet Delight To Satisfy Your Sweet Tooth Cravings

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Chocolate Brownie Icecream Cake Baskin Robins Just A Pinch
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Introduction

Are you looking for a dessert that will satisfy your sweet tooth cravings and impress your guests? Look no further than the Baskin Robbins Oreo Ice Cream Cake! This mouth-watering dessert is perfect for any occasion, from birthday parties to family gatherings.

Recipe 1: Classic Baskin Robbins Oreo Ice Cream Cake

Ingredients:

  • 1 package of Oreo cookies (36 cookies)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 gallon Baskin Robbins vanilla ice cream, softened
  • 1/4 cup hot fudge sauce
  • 1/4 cup caramel sauce
  • 1/2 cup chopped Oreo cookies
  • Whipped cream, for topping
  • Additional Oreo cookies, for garnish

Instructions:

  1. Preheat oven to 350°F.
  2. Crush Oreo cookies in a food processor until they are fine crumbs. Mix in melted butter.
  3. Press cookie mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
  4. Spoon softened vanilla ice cream into cooled crust and smooth out the top.
  5. Drizzle hot fudge and caramel sauce over the ice cream and sprinkle chopped Oreo cookies on top.
  6. Freeze the cake for at least 4 hours or overnight.
  7. Before serving, remove the cake from the pan and top with whipped cream and additional Oreo cookies for garnish.
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Nutritional Information:

  • Serving Size: 1 slice
  • Calories: 640
  • Total Fat: 39g
  • Saturated Fat: 22g
  • Cholesterol: 110mg
  • Sodium: 420mg
  • Total Carbohydrates: 67g
  • Dietary Fiber: 2g
  • Sugars: 50g
  • Protein: 7g

Cooking Time:

  • Preparation Time: 20 minutes
  • Cook Time: 10 minutes
  • Freezing Time: 4 hours or overnight

Equipment:

  • Food Processor
  • 9-inch Springform Pan

Serving Suggestions:

Serve with additional whipped cream and Oreo cookies on top for a stunning presentation.

Variations:

Try using different flavors of ice cream or adding in different toppings to create your own unique Baskin Robbins Oreo Ice Cream Cake.

Substitutions:

Use margarine instead of butter for a dairy-free option.

Storage:

Store any leftover cake in the freezer, wrapped tightly in plastic wrap, for up to 1 week.

Tips:

To make it easier to remove the cake from the pan, line the bottom of the springform pan with parchment paper before pressing in the cookie crust.

Frequently Asked Questions:

Q: Can I use store-bought Oreo cookie crumbs instead of crushing the cookies myself?
A: Yes, you can use store-bought Oreo cookie crumbs instead of crushing the cookies yourself.

Recipe 2: Baskin Robbins Oreo Ice Cream Cake Pops

Ingredients:

  • 1/2 gallon Baskin Robbins Oreo Cookies ‘N Cream ice cream, softened
  • 1 package of Oreo cookies (36 cookies), crushed
  • 1/4 cup hot fudge sauce
  • 1/4 cup caramel sauce
  • 2 cups chocolate candy melts
  • Lollipop sticks
  • Sprinkles, for decorating

Instructions:

  1. Mix softened ice cream with crushed Oreo cookies in a large bowl until well combined.
  2. Roll mixture into 1-inch balls and place on a baking sheet lined with parchment paper. Freeze for 1 hour.
  3. Melt chocolate candy melts in a microwave-safe bowl according to package instructions.
  4. Dip lollipop sticks into the melted chocolate and then insert them into the center of each ice cream ball. Return to the baking sheet and freeze for an additional hour.
  5. Dip each ice cream ball into the melted chocolate, tapping off any excess. Decorate with sprinkles and return to the baking sheet.
  6. Freeze for at least 1 hour or until ready to serve.
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Nutritional Information:

  • Serving Size: 1 cake pop
  • Calories: 170
  • Total Fat: 9g
  • Saturated Fat: 5g
  • Cholesterol: 20mg
  • Sodium: 80mg
  • Total Carbohydrates: 21g
  • Dietary Fiber: 1g
  • Sugars: 16g
  • Protein: 2g

Cooking Time:

  • Preparation Time: 30 minutes
  • Freezing Time: 3 hours

Equipment:

  • Microwave-Safe Bowl
  • Baking Sheet
  • Lollipop Sticks

Serving Suggestions:

Serve these Baskin Robbins Oreo Ice Cream Cake Pops at your next party or as a fun snack on a hot summer day.

Variations:

Try using different flavors of ice cream or candy melts to create your own unique Baskin Robbins Oreo Ice Cream Cake Pops.

Substitutions:

Use dairy-free ice cream and dairy-free chocolate candy melts for a vegan option.

Storage:

Store any leftover cake pops in the freezer, wrapped tightly in plastic wrap, for up to 1 week.

Tips:

Use a small cookie scoop to make it easier to form the ice cream balls.

Frequently Asked Questions:

Q: Can I use milk chocolate instead of chocolate candy melts?
A: Yes, you can use milk chocolate instead of chocolate candy melts, but you may need to add a little bit of oil to the melted chocolate to make it easier to dip the cake pops.

Conclusion

In conclusion, the Baskin Robbins Oreo Ice Cream Cake is a delicious and impressive dessert that is perfect for any occasion. Whether you make the classic cake or the fun cake pops, this dessert is sure to satisfy your sweet tooth cravings. So why not give it a try and impress your guests with the sweet delight of Baskin Robbins Oreo Ice Cream Cake?

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