Oreo Ice Cream Bombe


Ahhh….the sweet sounds of impending summer. Is the ice cream truck already doing its rounds in your neighborhood, with its incessant plink-y plonk-y 📣 music that plays over and over in your head? Not to mention the sweet sounds of the children begging for ice cream… Well, with this Oreo Ice Cream Bombe your family will be running home instead.



As this ‘cake’ requires no actual baking science, you can be completely loosey-goosey with the quantities and ingredients. Set your inner wild child free and go to town with toppings, fudge & flavors! Tag @gatherandbe to show us your creations!


Ingredients for a 9 inch (23 cm) springform cake pan


For the crust:

  • 1 package of Oreo Cookies, divided. You’ll need about 25 cookies for the crust and additional for decorating, scattering & snacking

  • 6 tablespoons (90 g) melted butter

  • a pinch of salt

For the Filling:

  • 2 pints of your preferred ice cream. We used Vanilla Caramel Swirl and Chocolate

  • 1 jar (10 oz.) Chocolate Fudge Sauce

  • Your favorite chocolate bar chopped into pieces for decoration

  • Sprinkles, chocolate chips, marshmallows - go to town!

Prepare the cake tin with baking spray or brush with a little melted butter.


In a food processor (or using a large zip lock bag and a rolling pin) blitz/smash the cookies until they become fine crumbs. Add the melted butter and pinch of salt, and combine until it resembles the consistency of wet sand.


Dump 3/4 of the crumbs into the pan and using a flat bottomed cup or glass, press the crumbs down, moving from the center to the outside. Add more crumbs and keep pressing until the crumbs start going about an inch (2.5 cm) up the side of the cake pan. Refrigerate for 15 minutes to set. Whilst it’s setting, remove the ice cream from the freezer and allow it to soften a bit so that it’s easier to work with.


When the crust has set, fill half of the cake pan with one flavor of ice cream and smooth it over. Drizzle liberally with fudge sauce, more crumbled Oreos and whatever else your little heart desires. Sink Oreo cookies into the ice cream around the perimeter of the pan to make up the top of the crust. Take the next ice cream flavor and fill the rest of the cake pan, drizzle with sauce and all the other goodies. Sprinkle with your favorite chocolate bar and freeze for at least 4 hours. To serve, remove the cake from the freezer, carefully open the springform to display that glorious Oreo crust 🤩 (ta-daaa!!). Slice and serve with extra fudge sauce on the side, of course!



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