Finally be able to recreate those yummy ice cream cakes you had growing up!
Ingredients
10 Oreo cookies (110g)
2 Tablespoons (28g) unsalted butter, melted
1.5 quarts (1.42L) chocolate ice cream, softened (or other flavor)
1 cup (8 ounces/227g) homemade hot fudge (or use store-bought), divided
1.5 quarts (1.42L) strawberry ice cream, softened (or other flavor)
2 cups (480ml) heavy cream, cold
1/3 cup (40g) confectioners’ sugar
1 and 1/2 teaspoons pure vanilla extract
Optional garnishes: strawberries, sprinkles, etc.
Directions
In a food processor or blender, pulse 10 Oreos (including the cream filling) into a coarse crumb; feel free to leave some larger chunks. You should have about 1 cup crumbs. Mix with the melted butter and set aside to use in step 4.
Remove chocolate ice cream (or desired bottom-layer flavor) from the freezer and let it soften for 10 minutes. Meanwhile, line a 9×3-inch or 10×3-inch springform pan with plastic wrap. I usually use two pieces to ensure all sides have a little overhang.
Scoop chocolate ice cream into lined pan and, working quickly, use the back of a large spoon to spread it into an even layer as best you can. Place it in the freezer for 30 minutes.
During that time, make your homemade hot fudge, or warm up pre-made hot fudge sauce so that it’s a spreadable consistency. Pour and spread 1/2 cup hot fudge evenly over the first ice cream layer, then top with Oreo mixture.
Freeze for 30 minutes. After 20 minutes, remove strawberry ice cream (or desired top flavor) from the freezer to soften for 10 minutes.
Drizzle remaining 1/2 cup hot fudge on top of Oreo layer. Working quickly, spoon and spread strawberry ice cream into an even layer as best you can.
Cover with plastic wrap or aluminum foil and freeze for at least 12 hours and up to 2 days.
Freeze the cake plate: If you want to serve the cake on something other than the bottom of the springform pan (or if you made this in a 9×13-inch pan or 8-inch square pan), place your desired cake plate/stand or cutting board in the freezer for at least 30 minutes. (The bottom ice cream layer will begin to melt immediately on a room-temperature surface.)
Make the whipped cream topping: Using a handheld mixer or a stand mixerfitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form, about 4 minutes.
Remove the frozen ice cream cake from the freezer. Remove the rim from the springform pan. Lift the cake up using the plastic wrap and carefully peel off the plastic. Place the cake back on the bottom of the springform pan, or the frozen cake plate/cutting board. Working quickly, spread the whipped cream all over the top and sides of the ice cream cake. Feel free to pipe a border around the top of the cake; I used Wilton 1M piping tip. Garnish with sprinkles, if desired.
Slice and serve immediately or freeze for up to 1 hour before serving. (I don’t recommend longer than this.) Use a very sharp knife to cut, dipping it into a glass of hot water in between slices. Keep leftover ice cream cake covered in the freezer.
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