Selfmade Ice Cream Cake Recipe

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ice-cream-cake-recipe1

Picture by Farideh Sadeghin

Serves: 8-10
Prep time: 20 minutes
Whole time: 1 day

INGREDIENTS

for the cookie-crunchies:
14 Oreo cookies, crushed (about 5.6 ounces|160 grams)
three tablespoons unsalted butter, melted

for the vanilla ice cream:
¾ cup|160 grams granulated sugar
1 pinch kosher salt
2 cups|500 ml heavy cream
1 cup|250 ml complete milk
1 vanilla bean, cut up

for the chocolate ice cream:
1 cup|200 grams granulated sugar
½ cup|45 grams unsweetened cocoa powder, sifted
1 pinch kosher salt
1 cup|250 ml complete milk
2 cups|500 ml heavy cream
1 teaspoon vanilla extract 

for the icing:
2 cups|500 ml heavy cream
½ cup|60 grams confectioners’ sugar
2 teaspoons vanilla extract

for the darkish chocolate ganache:
½ cup|125 ml heavy cream
three ½ ounces|1105 grams semisweet chocolate, chopped

DIRECTIONS

  1. Make the cookie-crunchies: Warmth the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat and put aside. Mix the Oreo crumbs and melted butter and stir till nicely mixed. Unfold the crumbs evenly onto the ready cookie sheet. Bake for about 10 minutes, then cool. Use your fingers to interrupt any huge clumps into smaller ones. Put aside.
  2. Make the vanilla ice cream: In a medium saucepan over medium-low, dissolve the sugar and salt within the cream and milk. Add the vanilla pod and put aside to infuse for 1 hour. Pressure, discarding the vanilla pod and switch to a big bowl. Cowl and refrigerate for 1 hour, then churn in keeping with your ice cream producer’s directions. Unfold into a fair layer in a 9-inch springform pan fitted with a bit of parchment paper. Prime with a fair layer of the crunchies, taking care to depart round ¼ cup|25 grams for the highest of the cake. Freeze for not less than four hours.
  3. Make the chocolate ice cream: In a small saucepan over medium-low, dissolve the sugar, cocoa powder, and salt within the milk. Put aside to chill fully.   
  4. In a big bowl and utilizing a hand mixer, beat the cream and vanilla collectively till medium-stiff peaks type. Slowly stream within the cooled chocolate-milk combination till mixed. Cowl and refrigerate for 1 hour, then churn in keeping with your ice cream producer’s directions. Unfold into a fair layer excessive of the vanilla ice cream and crunchies. 
  5. Make the icing: In a big bowl and utilizing a hand mixer, beat the cream with the confectioners’ sugar and vanilla till stiff peaks type. Rigorously take away the cake from the springform pan (it’s possible you’ll must let it sit out of the freezer for 10 minutes or so for a little bit of ease!) and unfold a few of the cream excessive, then place the remaining in a piping bag fitted with a star tip. Utilizing the tines of a fork, rake strains into the highest of the cake. Pipe stars across the fringe of the highest of the cake. Freeze for two extra hours.  
  6. Make the darkish chocolate ganache: Place the chocolate in a big bowl. Warmth the cream in a small saucepan and produce to a boil over medium warmth. Take away from the warmth and slowly pour over the chocolate and whisk till the chocolate has melted and the combination is clean. Let cool fully, then switch to a piping bag. 
  7. Drizzle strains or a enjoyable design on the highest of the cake and sprinkle the reserved crunchies excessive. Freeze for not less than 1 extra hour, then serve.

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