If you’re looking for a cake that’s truly opposite to my mum’s 100% from scratch traditional birthday cake, my brother’s ice cream birthday cake might be just the ticket.
As I mentioned before, my brother and mum share the same birthday, and I always make an effort to celebrate them as two distinct occasions, even if it is the same day. Just like I did for my mum, I asked my brother what kind of treat he would prefer, and he quickly responded that he would like an ice cream cake.
I think what he was secretly hoping is that I would head out to Dairy Queen to buy one, but I just couldn’t bring myself to do that. Originally I had big ideas about making my own ice cream and fudge and cookies, and then making that into a cake, but after I saw Smitten Kitchen’s post about the beautiful ice cream cake that almost took her sanity, I had second thoughts.
My middle ground was to assemble an ice cream cake from store bought ingredients. I figured that way I could at least say I put something into its construction, while not spending the next 3 days churning ice cream and preparing hot fudge. I will fully admit that after all the talking I do about whole food/slow food/real food, I was genuinely embarrassed (and maybe just a little distraught) to be in the checkout line with two kinds of ice cream, hot fudge, and Oreo Birthday Cookies, but I got over it when I thought about how stoked my brother would be.
So, if you’re looking to do something that’s no-bake (I know it’s fall, but think summer) but still looks festive and tastes great, this might be it!
Ice Cream Cake
- 1 bag Oreo Cookies (15oz, about 30 cookies, I used Birthday Oreos)
- 1 carton Vanilla Ice Cream (I used Cookies and Cream)
- 1 carton Chocolate Ice Cream
- 1 jar Hot Fudge (18oz, I used Dark Chocolate)
|In a food processor or plastic bag, crush cookies (with filling) into a fine crumb. Reserve half of the cookies and press the rest into a 9" springform pan to create a crust. Chill slightly. |
Thaw chocolate ice cream until pliable. Evenly spread a layer of ice cream, about 1.5" thick, over the cookie crust. Place pan in freezer to harden.
Melt 8oz of chocolate fudge in a microwave or double boiler. Combine with remaining cookies, then spread evenly over the chocolate ice cream layer. Return pan to freezer for 5-10 minutes.
Thaw vanilla ice cream until pliable. Evenly spread a layer of ice cream, about 1.5" thick, over the fudge-cookie mixture. Return pan to freezer for 5-10 minutes.
Melt 8oz of chocolate fudge in a microwave or double boiler, and pour evenly over vanilla ice cream layer. Embellish with colored sugar or sprinkles, and return pan to freezer until about 5 minutes prior to serving.
Slice cake with a knife dipped in warm water.
Recipe and photographs from Mayhem in the Kitchen!
Tagged: back of the box, dessert
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