It’s almost summer!!! (Woo hoo!) And summer is basically another way to say “a time for eating ice-cream.” So what’s better than an ice cream cake?!
My little brother Benjamin’s birthday was a few weeks ago and he requested this cake. I can’t believe he turned eight already! It really does seem like only recently he was a little baby playing with Thomas the train and learning to play soccer.
For Benjamin’s birthday, we set up a small tent in our living room and watched Napoleon Dynamite in the morning. (BTW, that movie is hilarious and you should watch it if you ever get a chance) After the movie, we had a lunch of chocolate milk and cute PB&J sandwiches. Benjamin and my other two brothers played video games for the afternoon and then we went out to eat.
Then it was time to dig into the beautiful ice cream cake. And I can tell you, it tasted amazing. Now, obviously, I didn’t make the actual ice cream, but once you put it all together, it’s one amazing dessert. This cake is a little different from what I normally like to make. I usually make all my desserts from scratch, but this is a welcome exception. It’s so simple to make, yet if you decorate the outside with homemade whipped cream, you can create a stunning dessert that is fairly easy.
So if you have a birthday party or any other kind of get-together, this might just be the perfect dessert!
- 2 quarts chocolate ice cream, freshly churned or softened
- 2 cups store-bought fudge
- 24 Oreo cookies, finely chopped
- 2 quarts vanilla ice cream, freshly churned or softened
- 2 cups heavy cream
- 4 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- Lightly butter a 9-inch springform pan.
- Spread the chocolate ice cream into an even layer in the bottom of the springform pan. Place in the freezer for 30 minutes. Spread the hot fudge sauce over the chocolate ice cream (if it had been chilled, you’ll need to rewarm briefly), then sprinkle the chopped Oreo cookies, pressing lightly so that they adhere to the hot fudge. Return to the freezer for at least 30 minutes. Lastly, dollop the vanilla ice cream over the chopped Oreos and gently spread into an even layer. Freeze for at least 8 hours, or overnight.
- At least 1 hour (and no more than 12 hours) before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens, and slide the pan off. Remove the bottom of pan. Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes.
- While the cake is in the freezer, make the whipped cream. Combine the heavy cream, sugar and vanilla extract in the bowl of a stand mixer. Using the whisk attachment, whip on medium-high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes.
- Spread the whipped cream on the cake, working quickly so that the ice cream doesn’t melt. (If it gets soft, just pop it back into the freezer for 5 minutes.) I used a Wilton #21 decorating tip to pipe a shell border around the top and bottom of the cake. Decorate with sprinkles on top, if desired.
- Remove the cake from the freezer 5 minutes before serving to soften it slightly. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice.
Thanks for reading!