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.