I am a huge fan of homemade baked goods, and I try to stay away from packaged foods with artificial ingredients. But there is just something about Oreos I can’t say no to. Ever since I was young and my sister and I used to peel them apart and lick the filling (then be sorely disappointed by the dry cookie that remained), I’ve had a soft spot in my heart for these cookies.
They are the inspiration for this cake: Two layers of chocolate cake with a layer of cookies and cream ice cream sandwiched in between, covered with vanilla buttercream.
Begin by making the cookies and cream ice cream
2 cups heavy cream
2 cups whole milk
1 vanilla bean
1 cup sugar
1 1/2 tbsp flour
10 Oreo cookies, finely crushed
Put the milk and cream in a large saucepan.
Cut open a vanilla bean and scrape the seeds into the milk, then drop the pod in to maximize the flavor.
Bring just to a simmer.
Whisk together the eggs, sugar, salt, and flour in a medium bowl.
Whisk about half of the simmering milk-cream mixture into the eggs. Mix well, then pour back into the saucepan with the remaining milk.
Cook over medium for several minutes, whisking constantly until the mixture thickens.
Pour through a strainer into a large bowl, and set in an ice bath to cool, stirring occasionally.
Line a 9″ cake pan with plastic wrap.
While the ice cream mixture cools in the ice bath, bake your favorite chocolate cake (I used Dorie Greenspan’s Devils Food recipe but you can use whatever you like best) in two 9″ pans.
Cool the layers on a wire rack.
Pour the cooled ice cream mixture into an ice cream maker and freeze according to manufacturers instructions.
Just before removing the ice cream from the ice cream maker, stir in the crushed Oreos until they are evenly distributed.
Pour into the plastic wrap-lined pan and put in the freezer until firm (an hour or two).
Once the ice cream layer is firm, place one cake layer on a plate, and invert the pan with the ice cream over it.
Peel off the plastic wrap and place the other cake layer on top.
Return the cake-ice cream sandwich to the freezer for about 15 minutes.
Make some frosting:
1 cup butter, softened
2 tbsp shortening
1 tsp pure vanilla extract
4 cups powdered sugar
2 tsp meringue powder
2 tsp water
Beat the butter and shortening in a stand mixer, using the paddle attachment.
Beat in the vanilla.
Sift together the powdered sugar and meringue powder and add gradually to the butter.
Mix on medium speed while you add the water, 1/2 tsp at a time, until you have the desired consistency.
Crush about 15 Oreos. (I put them in a large Ziploc bag and pound it with my fists – great stress relief!)
Remove the cake from the freezer and frost, working quickly.
Press the Oreo crumbs onto the sides of the cake, then return it to the freezer for about 15 minutes.
Get the cake out once more, and decorate as desired, then return it to the freezer until ready to serve.