Ice Cream Cake

Ingredients:

For Chocolate Cookie Center:

• 3/4 cup Oreo crumbs, about 9 Oreo cookies

• 1 1/2 tbsp butter, melted

For Ice Cream Layers:

• 1.5 quart container vanilla ice cream

• 1.5 quart container chocolate ice cream

For Chocolate Fudge Layer:

• 2 bars Godiva Masterpiece Dark Chocolate (3.1 oz each)

• 3 tbsp light corn syrup

• 1/2 tsp vanilla extract

• 1/2 cup heavy whipping cream

For Whipped Cream Frosting:

• 2 cups heavy whipping cream

• 1/2 cup powdered sugar

• 1 1/2 tsp vanilla extract

• Sprinkles, optional
  

1. Combine the Oreo crumbs and melted butter, stir until combined. Spread the crumbs evenly onto a cookie sheet lined with parchment paper. Bake for 8 to 10 minutes in a preheat 350℉ oven. Allow to cool and break up any big clumps. Set aside.

2. Line an 8×3 inch cake pan or a spring-form pan with parchment that covers the bottom and sides of the pan. Do this in a double layer as it will help to easily remove the cake from the pan for frosting.

3. Twenty minutes before you need the chocolate ice cream, set it out to soften. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.

4. To make the chocolate fudge layer: Heat the heavy whipping cream until it begins to boil. In a medium sized bowl, break up the Godiva Masterpiece Dark Chocolate, add the corn syrup and vanilla extract, pour the heated cream on the chocolate mix, let sit for 2 minutes. Stir or whisk until melted and smooth.

5. After 30 minutes, remove the cake pan with the chocolate ice cream from the freezer, pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for 10 minutes.

6. Add the cookie crumbs on the top of the chocolate fudge layer, and freeze for 2 hours.

7. Twenty minutes before you need the vanilla ice cream, take it out to soften. Spread the vanilla ice cream on top of the cookie crumbs, then freeze until firm, about 3 hours.

8. Remove the frozen cake from the pan, place on a serving plate, then set it back in the freezer.

9. For the whipped cream frosting: add the heavy whipping cream, powdered sugar and vanilla extract to the bowl of a stand mixer. Whip on high until stiff peaks form.

10. Frost the cake with the whipped cream and decorate as desired.

11. Cover and freeze the cake until ready to serve.

Yields: about 10 to 12 servings

Notes&Tips:

• Making your own ice cream cake is not difficult at all. It is also very rewarding crafting a layered cake. I used the "traditional" layering of a Dairy Queen Cake but feel free to mix and match any flavor of ice cream you desire.

• For the Chocolate Fudge Layer, I chose to use a dark chocolate, but this can certainly be substituted for a milk chocolate or chocolate chips.

• An ice cream cake cannot be frosted with regular frosting as it won't stick. The whipped cream frosting is not too sweet. If you like a sweeter frosting, increase the powdered sugar to 1 cup.

• When frosting and decorating an ice cream cake, you have to be quick as you don't want the cake to melt. If it is a warm day, you may have to freeze the cake after frosting and then proceed with the decorating.

• To cut an ice cream cake, soak the knife with very hot water, dry, and then cut the cake.