Ice Cream Cake
I recently found out my husband’s favorite kind of cake was ice cream cake. I wanted to create one similar to what I had in my childhood and I think I nailed it!
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This ice cream has layer of chocolate and vanilla ice cream with the delicious fudgy crunchy layer in between. This recipe is super easy, it just takes time to let the ice cream set.
Ingredients
- Oreos
- Butter
- Vanilla Ice Cream
- Chocolate Ice Cream
- Chocolate Chips
- Light Corn Syrup
- Vanilla Extract – we prefer our Homemade Vanilla Extract
- Heavy Whipping Cream
- Powdered Sugar
- Sprinkles
How to Make Ice Cream Cake
Prepare a 9 inch round pan by lining it with clear wrap.
I like the chocolate layer on bottom, so before you are ready to spread it in the pan, you’ll need to let it sit out at room temperature for 30-40 minutes. Next, once its softened, spread it in the pan evenly. Then, place it into the freezer for about 45 minutes to allow it to firm back up.
When the chocolate ice cream is firming back up, you can begin making the fudgy layer and the cookie pieces.
Prepare the Cookie PIeces
To make the cookie pieces, place 10 oreos into a bag and using a rolling pin, break the pieces up into little pieces. Then, you will add in 1 1/2 Tbsp of melted butter and stir until combined. Spread onto a cookie sheet with parchment paper and place in a 350 degree preheated oven for about 6 minutes. Set aside to cool.
For the fudgy layer, place 1 cup of chocolate chips (I like milk chocolate), 3 Tbsp corn syrup and 1/2 tsp vanilla extract into a medium sized bowl. Then, in a small saucepan, add 1/2 cup of heavy whipping cream and bring to a boil. Pour over the bowl of the choclate chip mixture. Stir until smooth.
Once the chocolate ice cream layer is set, remove from the freezer and pour the fudgy layer on. Spread it evenly. Return to the freezer for about 10 minutes. After that has been in the freezer, add the cookie pieces evenly over the fudge layer. Return to the freezer for 2 hours.
About 30-40 minutes before the 2 hours are up, remove the Vanilla Ice Cream from the freezer to soften. Once the 2 hours are up, take the cake out of the freezer and spread the vanilla ice cream over the top. Return to the freezer for 3 hours.
Once the cake is frozen, it can be removed from the freezer. Carefully pull it out of the pan using the clear wrap. Remove the clear wrap away from the ice cream and place on a cake plate and put it back into the freezer.
Frost the Ice Cream Cake
To make the frosting, add 2 cups heavy whipping cream to a large bowl. Then, add 1 cup of powdered sugar and 1 1/2 tsp of vanilla to the bowl. Next, using a hand mixer, mix on high until the mixture becomes stiff and peaks form.
Next, frost the cake by smoothing some all around it. You can put some in a bag and decorate the side and the top edge. Add sprinkles for decor.
ENJOY!
Ice Cream Cake
Ingredients
- 10 Oreos
- 1 1/2 Tbsp Butter
- 1.5 Quart Vanilla Ice Cream
- 1.5 Quart Chocolate Ice Cream
- 1 cup Chocolate Chips
- 3 Tbsp Light Corn Syrup
- 2 tsp Vanilla Extract – we prefer our Homemade Vanilla Extract
- 2 1/2 cups Heavy Whipping Cream split 1/2 cup and 2 cups
- 1 cup Powdered Sugar
- Sprinkles
Instructions
- Prepare a 9 inch round pan by lining it with clear wrap. I like the chocolate layer on bottom, so before you are ready to spread it in the pan, you’ll need to let it sit out at room temperature for 30-40 minutes. Once its softened, spread it in the pan evenly. Place it into the freezer for about 45 minutes to allow it to firm back up.
- When the chocolate ice cream is firming back up, you can begin making the fudgy layer and the cookie pieces.
- To make the cookie pieces, place 10 oreos into a bag and using a rolling pin, break the pieces up into little pieces. Add in 1 1/2 Tbsp of melted butter and stir until combined. Spread onto a cookie sheet with parchment paper and place in a 350 degree preheated oven for about 6 minutes. Set aside to cool.
- For the fudgy layer, place 1 cup of chocolate chips (I like milk chocolate), 3 Tbsp corn syrup and 1/2 tsp vanilla extract into a medium sized bowl. In a small saucepan, add 1/2 cup of heavy whipping cream and bring to a boil. Pour over the bowl of the choclate chip mixture. Stir until smooth.
- Once the chocolate ice cream layer is set, remove from the freezer and pour the fudgy layer on. Spread it evenly. Return to the freezer for about 10 minutes. Add the cookie pieces evenly over the fudge layer. Return to the freezer for 2 hours.
- About 30-40 minutes before the 2 hours are up, remove the Vanilla Ice Cream from the freezer to soften. Once the 2 hours are up, take the cake out of the freezer and spread the vanilla ice cream over the top. Return to the freezer for 3 hours.
- Once the cake is frozen, it can be removed from the freezer. Carefully pull it out of the pan using the clear wrap. Remove the clear wrap away from the ice cream and place on a cake plate and put it back into the freezer.
- To make the frosting, add 2 cups heavy whipping cream to a large bowl. Add 1 cup of powdered sugar and 1 1/2 tsp of vanilla to the bowl. Using a hand mixer, mix on high until the mixture becomes stiff and peaks form.
- Frost the cake by smoothing some all around it. You can put some in a bag and decorate the side and the top edge. Add sprinkles for decor.
- ENJOY!
