Ice Cream Cake
Ingredients
- 1 1/2 pints chocolate ice cream
- 1 1/2 pints French vanilla ice cream
- 100 g Oreo crumbs
- 3 tablespoons unsalted butter
- 1/2 cup heavy whipping cream
- 6 ounces semi sweet chocolate chips
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 440 440g heavy whipping cream
- 100 g powdered sugar
- 1 1/2 teaspoon vanilla extract
- Rainbow dot sprinkles Rainbow dot sprinkles Rainbow dot sprinkles
Shop ingredients
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Instructions
- Line a sheet tray with parchment paper and set aside until ready to make Oreo crunchies. Line an 8x3-inch round springform pan with a piece of plastic wrap on the bottom of the pan long enough so it hangs off the sides, then clasp and seal the pan tight. Use two more pieces of plastic to sit in and up the sides of the pan.,Simply Recipes / Cambrea Gordon
- Let the chocolate ice cream sit out at room temperature for 15-20 minutes, until it’s soft enough to scoop but not melted. Spoon the ice cream into the lined springform pan and use a small offset spatula or spoon to evenly fill the pan until the top is flat and smooth. Place the pan in the freezer to chill uncovered for 30 minutes while you make the crunchies and fudge.,Simply Recipes / Cambrea Gordon
- In a medium bowl, combine the Oreo crumbs and melted butter.,Bake the crumbs on a parchment-lined sheet tray for 10 minutes until they begin to smell chocolatey.,Let it cool completely on a wire rack.,Simply Recipes / Cambrea Gordon
- To make the fudge, pour the cream into a small pot and heat it over medium low heat for about 5 minutes or until the cream starts to bubble.,Add the chocolate chips into a large heat proof bowl and pour the cream over. Let it sit for 1 minute, then stir to combine using a rubber spatula.,Add in the softened butter and vanilla and stir to combine until smooth.,Simply Recipes / Cambrea Gordon
- Pour the fudge over the top of the frozen chocolate layer, then place it back in the freezer to set the fudge, about 10 minutes. The fudge should be set but still tacky when you touch it.,Simply Recipes / Cambrea Gordon
- Sprinkle the cooled Oreo crunchies evenly over the fudge. Press the crumbs gently into the fudge to make sure the layer is even. Place the pan back in the freezer for 1 hour.,Simply Recipes / Cambrea Gordon
- Take the vanilla ice cream out of the freezer and let it sit at room temperature for 20 minutes until softened.,Scoop the ice cream into the pan on top of the crunchies and use an offset spatula to evenly fill the pan all the way to the top. Make sure the top is level and smooth, then cover the pan and place it back in the freezer for at least 6 hours to freeze.,Simply Recipes / Cambrea Gordon
- When you’re ready to frost the cake, pour the heavy cream, powdered sugar, and vanilla into a stand mixer bowl or large bowl for a hand mixer. Mix on medium speed until the whipped cream fills the top of the whisk and the tip stands straight up when pulled out of the bowl.,Simply Recipes / Cambrea Gordon
- Place a large plate or serving platter in the freezer to chill for 10 minutes. This will keep the cake from melting when you transfer it to the plate.,Take the cake pan from the freezer and unlock the clasp. Pull the ends of the bottom piece of plastic wrap on the bottom of the pan to remove it from the springform pan. Gently pull the plastic wrap off the cake and use your hand or a spatula to transfer the cake to the frozen plate.
- Use a large offset spatula or butter knife to frost the cake with all but 1 cup of the whipped cream.,Simply Recipes / Cambrea Gordon
- Fit a large piping bag with a large star tip and fill it with the remaining 1 cup of whipped cream. Pipe a few rosettes on top of the cake, then sprinkle with rainbow dot sprinkles.,Simply Recipes / Cambrea Gordon
- Before serving, place the cake back in the freezer to chill the whipped cream for 20-30 minutes.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Cambrea Gordon
Source
Original recipe: View Original