So, I’m sorry it’s been such a long time since my last post, but my computer decided it didn’t want to work with the wireless at my house, and then the wireless stopped working all together… Anyway, this post is brought to you courtesy of my brother’s computer.
Speaking of my brother, Jared, he turned 20 on Friday! I’ll spare you all the details of the sentimental stuff about how I remember the day he was born, I cried because I wanted a sister, blah blah blah. But, wasn’t he adorable?
Anyway, Jared has been obsessed with all things cookies and cream since, well, forever, so I decided to make him a cookies and cream ice cream cake. I love ice cream cakes and they are soooo simple to make at home, you only need 4 igredients: 2 different ice cream flavors (I suggest plain chocolate – or vanilla if you want to be really boring and bland – and then a fun flavor, but you could do any combination you want), hot fudge, and oreo cookies.
You’ll also need a spring-form pan, and I highly suggest you invest in some dutch-oven liners (basically parchment paper circles that are perfect for lining your pan, you could also use regular parchment paper, but these are super simple) because I’ve made the cake without lining the pan, and it was a minor disaster.
Next you’ll want to scoop out some of your softened chocolate ice cream and spread it around with a spatula. The amount of ice cream you’ll need will vary based on your pan size, but you want to fill your pan slightly less than half full. After you have it smoothed out put in the freezer for a few hours so it can re-harden.
After your base layer is nice and firm you’ll want to heat up a jar of hot fudge until it’s slightly runny, but not too hot. While you’re at it crush up some oreos in the food processor.
Layer some hot fudge and spread it out with a spatula, and then sprinkle the oreo crumbs on top. When you have a nice even layer put the pan back in the freezer for a few more hours.
For you next stop you’ll want to soften your second ice cream layer, scoop small bits onto the cookie layer, spreading it out with a spatula as you go, and adding more until your pan is full. When you’ve smoothed the ice cream out, put your pan back in the freezer.
Now, you could stop here and have a perfectly delicious ice cream cake, but I decided to take it a step further and add some delicious cookies and cream icing, which I saw on Gingerbread Bagels awhile ago. This is a pretty simple recipe, you’ll need shortening, butter, powdered sugar, oreos, vanilla, salt, and food coloring (if you so desire).
First cream together the butter and shortening. Add the vanilla and salt.
Gradually beat in the sugar.
Then add food coloring until you’ve got the color you want.
Finally, crush up some more oreos in the food processor and toss them into the icing. Mix them in with a spatula.
Now. This is the finished product. Please don’t judge my piping (I know it looks like it was done by a 5 year old) as the cookie crumbs clogged the tip I was using multiple times. I highly suggest you use a very large tip, or use a disposable plastic bag so you can make the hole bigger if need be (I had to keep removing the tips and putting in bigger ones with my pastry bag, and my hand looked like Shrek by the time I was done).
But, it tasted delicious, and my brother was pleased with his birthday cake! Happy birthday again Baby Brother (I don’t care if you are 20, I’ll always call you baby brother, mostly just to annoy you)!
Cookies and Cream Ice Cream Cake
Makes 1 – 10″ cake (you can very easily adjust this recipe for any size spring form pan you have)
2 flavors of ice cream- approximately 1 quart each (for cookies and cream cake, chocolate and cookies and cream)
8 oz Hot fudge
8 Oreo cookies
– Line a spring form pan with a dutch oven liner (or regular parchment paper)
– Soften chocolate ice cream and spread into the spring form pan, filling until pan is slightly less than half way full,smooth top with a spatula, refreeze for a few hours until firm
– Crush oreos in a food processor
– Heat hot fudge in microwave for approximately 30 sec, so hot fudge is runny but not hot
– Spread an even layer of hot fudge over chocolate ice cream, then sprinkle cookie crumbs on top, refreeze top
– Soften cookies and cream ice cream and spread on top of the cookie mixture (I’ve found it easiest to add a than layer and smooth together carefully so you don’t disturb the cookie layer, then add more ice cream until the pan is full), then refreeze the cake
Cookies and Cream Icing (adapted from Gingerbread Bagels)
2 cups powdered sugar
1/4 cup unsalted butter – softened
1/4 cup shortening – softened
1 teaspoon vanilla extract
a pinch of salt
1 1/2 ounces heavy cream
Food coloring (optional)
– Use a food processor to grind the oreos into fine crumbs
– Cream together the butter and shortening
– Mix in the salt and vanilla extract
– Gradually add the powdered sugar in batches, mixing after each addition
– Beat in the heavy cream
– If you want, add in food coloring and beat
– Stir in oreo crumbs with a spoon or spatula
– Pipe or spread onto cake as desired