The Mini Oreo Ice Cream Cake is the dessert you never knew you needed. It combines ice cream, cake, and Oreos—a trio that should probably be illegal in some countries for being so delicious. These mini cakes are a sweet rebellion against the mundane. No need to share, just devour the mini version. Because who doesn’t want to eat a personalized cake with a side of indulgent crushed cookies? Plus, you’ll look effortlessly sophisticated, all while satisfying your inner child’s craving for chocolatey goodness. This treat screams “I’m an adult, but I also love Oreos.”
Mini Oreo Ice Cream Cake
A decadent combination of ice cream, cake, and crushed Oreos, creating a mini indulgence perfect for any occasion.
Ingredients
- 1 cup cake mix vanilla or chocolate
- 1 pint vanilla ice cream softened
- 1/2 cup crushed Oreo cookies
- 1/2 cup heavy cream for topping
- 1/4 cup chocolate syrup optional
Instructions
- Preheat oven to 350°F and line mini muffin tin with parchment paper.
- Prepare cake batter and fill molds halfway, then bake for 10 minutes. Cool.
- Scoop softened ice cream on top of each cake and smooth.
- Freeze cakes for 2 hours.
- Whip heavy cream until soft peaks form.
- Top mini cakes with whipped cream and crushed Oreos.
- Freeze for an additional hour before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 270
- Total Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Vitamin C: 2%
- Calcium: 5%
- Iron: 3%
- Potassium: 3%
Additional Notes/Tips
- Try using double-stuffed Oreos for an even more decadent experience.
- Add a drizzle of chocolate syrup on top for extra indulgence.
- Make it a DIY project by letting guests decorate their own cakes with extra toppings.
