Giant Oreo Cookie Ice Cream Cake

Make a giant Oreo Cookie Cake!

We’re giving America’s favorite cookie a BIG makeover!
I finally bought the giant oreo cake pan I have always wanted!

To make this cake, you can either use two boxes of brownie mix or you can use our brownies from scratch recipe, which is so good!…plus you probably have all the ingredients at home right now to make them from scratch.
For the frosting I wanted something extra white, light and fluffy to go with the rich brownie. So, I used my favorite frosting recipe, White Mountain Frosting…some call this 7 minute frosting as well. OR you could skip the frosting and do cookies and cream ice cream in the middle (shown above). The options are endless!

It’s helpful to soften the ice cream enough to form it into a flat circle and then assemble the cake just before serving rather than freezing the ice cream layer and the cake layer together as suggested for making an ice cream cake.

If you are making frosting for the center, here’s the frosting recipe:
White Mountain Frosting (aka 7 minute frosting)

Ingredients for 7 Minute Frosting or White Mountain Frosting:

2 large egg whites
1/4 cup light corn syrup
1/2 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla extract

Instructions to make 7 minute frosting:

To make the frosting: combine sugar, corn syrup and water in a big saucepan. Cover and heat to a rolling boil over medium heat. Uncover and cook, without stirring, to 242°F (115°C) on a candy thermometer or until a small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. Cooking time can take between 4 to 8 minutes.

Meanwhile using an electric mixer at high speed, beat egg whites in a medium bowl just until stiff peaks form. Reduce speed to medium while beating constantly, very slowly pour hot syrup in a steady thin stream into the egg whites.

Add the vanilla and continue beating at high speed for about 10 minutes until stiff peaks form.
This frosting recipe makes enough to frost a 13 x 9 x 2-inch cake or fill and frost 2 (8 or 9-inch) cake layers.
Be sure to spray your giant cookie pans well with cooking spray for easy release after baking. Follow the brownie recipe as directed. Let the two cakes cool completely before assembling together.

To assemble frost the bottom with the frosting and gently place the top layer on top with the word “cookie” side up.

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!

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 onto a plate. Assemble the ice cream cake with the ice cream in the center, and enjoy!