Description
Crunchy cookie crumbles. Homemade chocolate ganache. Whipped cream frosting. This ice cream cake wants to be in your belly.
Ingredients
- 1 1/4 cups chocolate ice cream
- 1 1/4 cups vanilla ice cream
- 6 oreo cookies
- 1/3 cup dark chocolate chips
- 2 cups heavy cream, separated
- 1/4 cup powdered sugar
- 1 tsp vanilla
- 2 TBL sprinkles
Instructions
1. Preheat oven to 350°F.
2. Crush the oreo cookies and spread them out on a cookie sheet. Bake for 10 minutes in preheated oven and cool completely.
3. Make the ganache. In a small saucepan, heat 1/3 cup heavy cream over medium-low heat until it barely begins to bubble. Remove from heat. Whisk in chocolate chips until smooth. Cool completely.
4. Make the whipped cream frosting. Beat remaining heavy cream, powdered sugar and vanilla on medium-high speed until stiff peaks form.
5. Cover the inside of a 6 x 3in round pan with plastic wrap.
6. Make a thin wall (about 1/4 in thick) of whipped cream along the inner sides of the pan (optional). Freeze for at least 30 minutes.
7. Press chocolate ice cream into bottom of pan. Then layer the ganache, oreo cookie crumbles and lastly the vanilla ice cream. Freeze at least one hour.
8. Carefully remove plastic wrap from cake. Using an offset spatula, spread whipped cream on top and sides of cake. I used Wilton tip #32 to pipe a border around the top and bottom.
9. Cover with sprinkles, if desired. Freeze for at least one hour. Best eaten within one week. Enjoy!!!
Notes
- Let the ice cream sit out to soften (about 10 minutes). Softened ice cream is much easier to spread.
- Making the whipped cream wall is optional. I do this because it makes frosting the cake more foolproof. Ice cream cakes melt quickly, and having the layer of frozen whipped cream prevents any melting chocolate or cookie crumbs from getting in the way while you are quickly trying to frost.
Keywords: ice cream cake