Cookies and Cream Ice Cream Cake

Ingredients

Sponge (honestly, this was gross, don't make it)

• 3 cups all-purpose flour (360g)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature (113g)
• 1/2 cup vegetable oil (120ml)
• 1 & 3/4 cups granulated white sugar (350g)
• 3 large eggs
• 1 cup milk (240ml)
• 1/2 cup buttermilk (120ml)
• 2 tsp vanilla extract

Frosting

• 1.5 cups (3 sticks, 16 tablespoons) butter, softened to room temperature
• 3 cups plus 3 tablespoons powdered sugar
• 1.5 teaspoon vanilla extract, plus extra as needed
• 1.5 tablespoon milk
• optionally add cocoa powder to half the frosting to create a gradient effect
• an amount of oreo thins
• 1 pint of vanilla ice cream
• 1 pint of chocolate ice cream

Directions

Sponge

1. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8 inch (20cm) baking pans with parchment paper. Set aside.
2. In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside.
3. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes.
4. Add 1 egg at the time and mix until fully incorporated. Alternately add dry ingredients, milk, dry ingredients, buttermilk, and end with dry ingredients.
5. Stir just until combined. Add vanilla and stir to combine. Divide batter into the two prepared baking pans equally.
6. Bake for 28-32 minutes or until a toothpick in the center comes out clean. Don't over bake or the cake will be dry. Let cool to room temperature.
7. I wanted three layers, so I did a large pour and a small pour and cut one cake in half. The less batter, the shorter the cook time.

Frosting

1. In the bowl of an electric stand mixer or in a large bowl using a handheld electric mixer, whip the butter on medium speed until light and fluffy, 2-3 minutes.
2. Gradually add the powdered sugar (so it doesn't fly everywhere!) and mix until well-combined and the frosting is creamy, 3-4 minutes. Blend in the vanilla.
3. Whip the frosting on medium speed until it is creamy and fluffy! Add milk and extra powdered sugar as necessary to achieve the desired consistency. Add in the crushed up oreo thins.

Assembly

1. Cut a thin layer off the tops of your cake(s) to create a flat surface if needed. Then cut each (or one) cake in half horizontally.
2. Place one cake layer on a cake stand or serving plate. Cut your ice cream container in to slices and place them on top of the cake. Then send that puppy into the freezer immediately. Repeat with the other ice cream.
3. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting.
4. Chill 4 hours in the freezer.