It is very easy to make your own ice cream cake. You just need a springform pan - the kind that opens on a hinge to remove the sides. You can buy a cheap one just about anywhere. I think I bought mine in the baking isle at Smith's for under $10.
1/3 package of oreo cookies (about 16 cookies)
3 tablespoons unsalted butter, melted
2 quarts ice cream (1 quart each of 2 complimentary flavors)
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 tsp vanilla extract
Crush oreo cookies in a food processor or in a large ziplock back with a meat mallot or rubber hammer until you get fine crumbs. Stir in melted butter and press into the bottom of a 9-inch springform pan. Refrigerate until set, about 30 minutes.
While the crust sets, take the first flavor of ice cream out of the freezer and let it sit at room temperature to soften. Stir and mash it with a wooden spoon until it's spreadable, and spread it over the cookie crust. Cover with plastic wrap (don't press the plastic wrap directly on to the ice cream, or the plastic wrap will stick to it, and it's really hard to get it off) and freeze until the first layer is solid, 1-2 hours. The last 30 minutes of freezing the first layer, pull out the second flavor of ice cream and soften. Spread over the second layer, cover with plastic wrap, and freeze until ready to serve.
Just before serving, add the whipping cream, powdered sugar, and vanilla extract to a large bowl and mix on high speed until medium-stiff peaks form. Use your hands to warm up the sides of the springform pan, then pop the sides off. Spread the whipped cream over the top, cut into slices with a very sharp knife, and serve.
1/3 package of oreo cookies (about 16 cookies)
3 tablespoons unsalted butter, melted
2 quarts ice cream (1 quart each of 2 complimentary flavors)
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 tsp vanilla extract
Crush oreo cookies in a food processor or in a large ziplock back with a meat mallot or rubber hammer until you get fine crumbs. Stir in melted butter and press into the bottom of a 9-inch springform pan. Refrigerate until set, about 30 minutes.
While the crust sets, take the first flavor of ice cream out of the freezer and let it sit at room temperature to soften. Stir and mash it with a wooden spoon until it's spreadable, and spread it over the cookie crust. Cover with plastic wrap (don't press the plastic wrap directly on to the ice cream, or the plastic wrap will stick to it, and it's really hard to get it off) and freeze until the first layer is solid, 1-2 hours. The last 30 minutes of freezing the first layer, pull out the second flavor of ice cream and soften. Spread over the second layer, cover with plastic wrap, and freeze until ready to serve.
Just before serving, add the whipping cream, powdered sugar, and vanilla extract to a large bowl and mix on high speed until medium-stiff peaks form. Use your hands to warm up the sides of the springform pan, then pop the sides off. Spread the whipped cream over the top, cut into slices with a very sharp knife, and serve.
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