Who doesn’t like Ice Cream and with so many different flavours and so many options, we are indeed spoilt for choice. Having grown up in a hot tropical and humid country, my kind of treat then and now is a scoop of delectable Ice Cream, even when it’s freezing outside. Tropical flavours like Mango, Ube and Young Coconut are favourites and so are Chocolate and anything nutty preferably Pistachio. But for special occasions, nothing beats an Ice Cream Cake.
Sure you can buy an Ice Cream Cake, no drama, but it is actually very easy to make. It does however, require a little bit of waiting time. No cooking required, all you do is assemble it and wait for it to firm up. Another good thing is that you can mix and match flavourings and toppings to your heart’s content, no one is going to stop you. Also, it is easier to cater for any dietary requirements. Gluten Free? Just use a gluten free biscuit base. Nut allergy? Pick an ice cream without nuts. Customise to your preference and taste.
For something different , try my recipe for Persian Saffron and Rosewater Ice Cream or Avocado Ice Cream. How about one with tropical fruits in Fruit Cocktail Salad Semifredo?
What you need to make Ice Cream Cake…
- For the cookie base, you need a packet of biscuits like Oreo as I’ve used here. Of course you can substitute it with any plain biscuits you want like Nice or Arrowroot Biscuits.
- Two Flavours of Ice Cream -I used Hershey’s Chocolate for the bottom layer and Reese’s Peanut Butter for the top layer. Two different colours makes a beautiful contrast when the cake is cut. If you want to go for a three layer cake, you need three flavours.
- Chocolate Sauce – You can buy pre-made Chocolate or Caramel Sauce, but homemade Chocolate Ganache is another thing altogether and it does not take any time at all. However, if you are pressed for time , store bought is a godsend.
- Assorted Chocolates and Cookies for the bling on top. Anything you fancy. I love Ferrero Rocher Balls, Violet Crumble (it provides crunch), Snicker Bars and various Cookies. I think Oreo Cookies make a delightful topping as it matches back to the Oreo base.
- You also need 20cm Springform tin with at least 6cm sides. The tin that I used had 3 cm sides and not deep enough to hold 2 litres of Ice Cream, so I had to use an acetate strip (available from Cake Decorating shops) taped to the sides of the tin to accomodate the second layer. You can also use a loaf pan that’s been lined with double plastic wrap so it’s easier to un mould.
- Make sure there is enough level space in your freezer to fit a 20cm tin. Nothing worse than scrambling around looking for a spot in the freezer with a melty ice cream cake in your hand.
Easy does it…
Ideally, you make this Ice Cream one day ahead to allow for all the layers to firm up, which makes it the perfect do ahead dessert of your dreams. So on the day, all you have to do, is place it in the serving platter, drizzle the sauce and put the finishing touches. By the way, the Chocolate Sauce is optional, but it does add a lovely touch.
- Make the Cookie base by blitzing the Oreo Cookies in a food processor. Mix in with melted butter and press into the bottom of a lined Springform pan. Set aside to firm up in the fridge
- Spoon the softened Ice Cream (flavour no. 1) on top of the Cookie base. Smooth out the top with an offset spatula or the back of the spoon. Firm up in the freezer for 20 minutes.
- Spoon Ice Cream ( flavour no2) on top of the first layer of Ice Cream. Level and smooth out the top. Cover with a plastic wrap. Place in the freezer for at least 6 hours preferably overnight.
- Make the Chocolate Sauce. To warm up, place the container in hot water for a few minutes to reach the desired dripping consistency. The sauce will harden when it makes contact with the frozen Ice Cream.
- Just before serving, drizzle the Chocolate drip sauce all over the Ice Cream Cake in whatever pattern your heart’s desire. I like to swirl the top with the Chocolate Sauce and let it drip on the sides of the cake, but it’s up to you.
- Place the assorted Chocolates and Cookies on top of the cake and serve immediately.
- Leftovers, place back in the freezer.
Options and Substitutions
- Oreo Cookies – While I find it hard to believe that not everyone likes the good old Oreo, you can substitute with any other plain biscuits you have, like Arrowroot,Nice,Shortbread and Graham or the very popular Lotus Biscuits I do like the Chocolate base ,Chocolate Ice Cream and Caramel combo.
- Ice Cream – Any combination you like, Cookies and Cream, Strawberries and Vanilla, Chocolate and Mint, Chocolate and Caramel, Mango and Vanilla , the list is endless. The following recipe is for a two layer cake. You can go all out and do a three layer, but you need an acetate strip (available from Cake Decorating shops), to put around the tin to accomodate the layers.
- If you have silicon muffin moulds, you can make individual serves as well. Place the layers of softened ice cream, then top with an Oreo cookie, so when you un mould it to serve, the cookie is on the bottom serving as a base.
- Chocolate Drip Sauce – Use Caramel Sauce, White Chocolate Ganache or No Sauce at all.
- Topping – Anything goes, whatever you have. Aim for Colour and Texture to contrast against the smooth and creamy Ice Cream Cake. If using Chocolate Ice Cream, use Chocolates and Caramel Pieces. If using fruit flavoured Ice Cream, use matching fruits!
If you do make this Ice Cream Cake let me know how you went by leaving a comment below. I would love to hear from you.
Ice Cream Cake
16
servings30
minutes0
minutesEasy No Cook Ice Cream Cake
Ingredients
135g packet Oreo cookies
50g Butter, Melted
1L Chocolate Ice Cream,softened
1L light coloured Ice Cream(Vanilla, Caramel or any flavour of your choice to contrast with the Chocolate Ice Cream), softened
- Chocolate Drip
100g Milk or Dark Chocolate
75ml Heavy Cream
- Topping
Various Chocolates and Cookies of your Choice such as Ferrero Rocher,Tim Tam, Snickers,Violet Crumble and Oreo Cookies,Lotus Biscuits, M & M’s etc.
Directions
- Cookie Base
- Spray a 20cm loose bottomed pan with cooking oil and line bottom with a circle of baking paper.
- Use a food processor to crush the Oreo cookies until it resembles coarse sand. Add melted butter and pulse until combined.
- Transfer into the prepared pan and press the mixture evenly over the base. Use the back of a spoon or the bottom of a drinking glass to even out the surface. Chill in the fridge until firm about 20 minutes.
- Ice Cream Cake
- Spoon the softened Chocolate Ice Cream over the Cookie base. Use the back of the spoon or an offset spatula to level the surface. Let it set in the freezer for an hour.
- Spoon the other ice cream flavour over the chocolate ice cream from step 1. Smooth the top. Return tin to the freezer to set overnight or for at least 6 hours.
- Chocolate Drip
- Place chocolate in a small heatproof mug or bowl. Heat the cream until just boiling or microwave on high for 2 minutes.
- Pour the cream on top of the chocolate in the mug and set aside for 2 minutes, then use a fork or a small whisk to mix the chocolate and cream together until smooth. Set aside until ready for use.
- For perfect drips, the chocolate sauce should be still a bit warm. Too hot and the sauce will be thin, and too cold and it won’t drip. Do a test drip on one side of the cake until you get the perfect dripping consistency. Place the container of chocolate sauce in a pan of hot water to warm it up, or place in cold water if too hot.
- Assembly
- Just before serving, transfer ice cream cake to a serving platter. Drizzle with the Chocolate Drip Sauce if using, in a decorative pattern.
- Arrange the chocolates and biscuits on the top and serve immediately.
Notes
- Australian Measuring standards used.
