I’m definitely no braggart (I’m a humble Canadian) but I’m gonna tell you why I think this *could* be the best ice cream cake ever. Number one: EASY TO EXECUTE with some COOL ICE CREAM CAKE HACKS such as adding almost an entire package of Oreo cookies to the ice cream filling. Number two: DEERICIOUS. I’ve made three of these in the last few months and have been keeping a mental note, tweaking it each time – so I’m going to share with you this easy ice cream cake made in a ten inch round springform pan, using store bought ice cream! There are a few steps to this cake, but while the layers are freezing you can go about and do other things and come back to the cake. Note: you will want to make this ice cream cake the day before you plan to serve it, giving it sufficient time to harden in the freezer. Using stabilized (gelatin-added) whipped cream is what will give your cake the piped Dairy Queen look – but if you’re not down with the horse hooves, you can simply unmold the cake and add whipped cream just before serving!
Best Ice Cream Cake Ever (said several children and adults)
For The Crust
- 1 1/4 cup Oreo cookie crumbs
- 1/4 cup unsalted butter, melted
For The Ice Cream Filling
- One 1.66 litre (3.5 pints) of cookies and cream ice cream (or whatever flavour your fancy)
- Thirty full size Oreo cookies (2/3 of one 500 gram package of Oreos), broken into smaller pieces
For The Chocolate Fudge Topping
- 1/3 cup nice quality Dutch process cocoa powder
- 2/3 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/4 cup heavy cream
- pinch of sea salt
For The Stabilized Whipped Cream
- 1 teaspoon unflavoured gelatin
- 4 teaspoons water
- 1 cup of heavy whipping cream (33% milk fat)
- 1/4 cup (or to taste) icing sugar
Make The Crust
- In a small saucepan set on the stovetop, melt the butter.
- Remove saucepan from heat and add the Oreo cookie crumbs, stirring with a small spatula until it resembles coarse black sand.
- Pour the mixture into the springform pan and press the mixture into a flat even layer. I use a small offset spatula to press it down!
- Freeze until solid, about twenty to thirty minutes.
"Make" the Filling
- Working quickly, empty the softened ice cream container into a large bowl, stirring the ice cream into a spreadable texture.
- Add the broken up Oreo cookie pieces and fold in with a spatula to combine.
- Remove the spring form pan from the freezer and pour the ice cream and cookie mixture into the pan, using an offset spatula to spread ice cream to the edges and level the mixture.
- Place in freezer and chill for three hours until firm.
Make The Fudge Topping
- Place all the ingredients in a small saucepan on the stovetop. Once the butter begins to melt, slowly whisk everything together.
- Remove from heat and let cool until thickened and cooled. You can even power-chill it in the fridge or freezer – just make sure it doesn’t get too thick as it will be harder to spread onto the ice cream layer.
- Remove the ice cream cake from the freezer. Working quickly, pour the fudge topping onto the center and using an offset spatula, spread the fudge topping towards the edges into an even layer.
- Place back in the freezer and chill overnight.
Make the Stabilized Whipped Cream
- The morning of the day you plan to serve the cake, whip up this stabilized whipped cream.
- In a small saucepan, add one teaspoon of gelatin and four teaspoons of water. Heat on low heat until the mixture has thickened but not jelled.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium speed until soft peaks form. Add the icing sugar and the gelatin and beat on high speed until thick and billowy. Do not overbeat.
- Fill a piping bag fitted with a multi-pronged tip with the whipped cream and set aside.
- Remove the cake from the freezer. Carefully unmold the edges of the springform pan; the fudge layer might pull away a little but don’t fret, as this will be covered by the piped whipped cream. The cake will still be on the springform base. Place the whole cake onto a large cake plate.
- Pipe a border of whipped cream drop stars on top of the cake, adding more piping if so desired. Add sprinkles of your choice (I used my Coco Cake Land x Sweetapolita sprinkles mix!) and place back in freezer, covered with a cake dome, (or uncovered if you don’t have stinky things in your freezer) until serving time.
1. Make sure you have a flat surface in your freezer to work with!
2. While you’re making the crust, bring the ice cream out of the freezer to soften. You’ll want it to soften on the countertop for about twenty minutes until it’s creamy and spreadable but not melting.
3. Clean cookies: break up your Oreos by hand into large pieces over top of a large bowl, or place the Oreos into a zip-top bag and lightly bash with a rolling pin.
4. Make sure the ice cream layer is sufficiently frozen hard before adding the cooled fudge topping.
5. Whip it good: Make stabilized whipped cream. Place the cake in the springform pan on a large cake plate. Unmold your springform pan, decorate with whipped cream, add sprinkles, then cover your cake with a cake dome if you have one, and back into the freezer for at least three hours to freeze. Using a cake dome ensures you won’t muck up your prettily piped whipped cream.
6. Freeze the ice cream cake overnight, or at least 12 hours, before serving. This will ensure it is solid when cut into.
7. Alternately, you could also bypass making your own whipped cream and use a store bought cannister of whipped cream, spraying and sprinkling just before serving. You won’t get that frozen whipped cream DQ cake vibe, but still cute and delicious!
8. When it’s time to slice the cake, remove from serving plate (cake will still be on springform pan base) and place the cake onto a large flat cutting board. Using a large sharp kitchen knife, slice into wedges.
Got any ice cream cake making tips to share? I would love to hear! Happy ice cream cake making, buddies! xo Lyndsay
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