Ice cream cake is a family favourite for many people. But did you know that you can make a delicious home version? Try this delicious recipe by the Brown Eyed Baker, you won't be disappointed!
INGREDIENTS:
CAKE:
- 2 quarts of your favourite chocolate ice cream (softened)
- 2 quarts of your favourite vanilla ice cream (softened)
- Hot Fudge Sauce (cooled)
- 24 Oreo cookies (crumbled)
FROSTING:
- 2 cups heavy whipping cream
- 4 tbsp granulated sugar
- 2 tsp vanilla extract
PREPARATION:
- Prepare a 9-inch springform pan by lightly greasing with butter
- Start by spreading the chocolate ice cream in the bottom. Make an even layer and freeze for 30 minutes. Remove and spread the hot fudge sauce over the ice cream and sprinkle with chopped Oreo cookies. You can lightly press the cookies so they stick to the hot fudge. Freeze again for another 30 minutes. Remove and spread the vanilla ice cream over the Oreo cookies. Freeze again for at least 8 hours or leave overnight.
- Before serving the cake you will need to unmold the cake. Do this step at least 1 hour before serving. To do so, simply invert the cake onto a plate the same size as the pan and wrap a hot kitchen towel around the cake pan for around 30 seconds, or until you feel that the cake has loosen up. Then slide the pan off and remove the bottom of pan. Top with a serving plate and turn the cake right side up. Place in the freezer for at least 10 minutes.
- During that time, make the whipped cream. Combine the heavy whipping cream with sugar and vanilla extract in a mixing bowl or a stand mixer. Whip on medium-high speed until the cream is light and fluffy and holds a medium to firm peak, for about 2 to 3 minutes.
- Spread the whipped cream on the cake. Try to work as quickly as possible so that the ice cream doesn't melt. You can add sprinkles on top, if you wish. Enjoy!
Watch the recipe below!
Source:
Browned Eyed Baker
