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Best ice cream cake ever (said several children and adults)

By: Lyndsay // Coco Cake Land
Makes: 20 + slices


For the crust

  • 1 1/4 cup Oreo cookie crumbs
  • 1/4 cup unsalted butter, melted

For the ice cream filling

  • 1.66 litre (3.5 pints) of cookies and cream ice cream, (or whatever flavour your fancy)
  • 30 full size (2/3 of one 500 gram package) Oreo cookies, 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
  • optional: toothpick’s tip of gel food colouring


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, gel food colouring (if using) 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.