When it's hot, everything fails – except this cake. Cold, absolutely crazy - ice cream cake with Oreo cookies
Homemade ice cream cake with Oreos cookies. An excuse to put it in the freezer hides a liter of ice cream and a bunch of cookiesAn ice cream cake is exactly that – layers that you assemble on the fly, put in the freezer, forget about for a few hours, and then happily cut into.
This homemade ice cream cake with Oreo cookies is the hit of the summer!
Ice cream cake is special because the time in the freezer adds structure, and the layers in between provide an interesting texture. Although it may seem complicated at first glance, In fact, good planning is the most important thing.
Make sure it is in freezer enough space and have all the ingredients prepared in advance. This way, each layer will set really well and the preparation will go smoothly, without rushing or surprises.
Ice cream cake with Oreo cookies
Ingredients
- Ingredients for the ice cream layer:
- 1.5 l of ice cream Ingredients for chocolate sponge cake:
- 1/4 cup sour cream
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup hot water or coffee
- 1/3 cup oil
- 2 teaspoons of vanilla extract
- 1 1/4 cups flour
- 1 cup of sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt Ingredients for assembly and decoration:
- 14 Oreo cookies
- 1 cup chocolate fudge, room temperature
- 500 ml of sweet cream
- 3 tablespoons of powdered sugar
- 2 teaspoons of vanilla extract
Directions
- Preparing the ice cream layer:
- Leave the ice cream at room temperature for a few minutes to soften slightly. Line a 20cm round baking tin with cling film (leave some of the film over the edges to make it easier to lift the layer later).
- Spoon the ice cream into the pan, pressing it down well to avoid air pockets. Cover with foil and freeze until very hard (at least 2 hours). Preparing the chocolate sponge cake:
- Preheat oven to 175°C. In a bowl, mix together sour cream, buttermilk, egg, oil, vanilla and hot water or coffee. Add sifted flour, cocoa, sugar, baking powder, baking soda and salt. Mix until smooth.
- Pour the mixture into a greased 20 cm baking tin and bake for about 30 minutes (check with a toothpick). Cool to room temperature. Assembling the cake:
- Spread a layer of chocolate sauce on the cooled sponge cake. Roughly chop the biscuits and sprinkle over the sauce.
- Carefully lift the frozen ice cream layer from the pan and place on top of the cookies. Cover the cake with foil and return to the freezer to harden again. Cream of sour cream:
- Pour the cold heavy cream into a bowl. Add the powdered sugar and vanilla.
- Beat slowly, then increase speed to soft peaks. Beat gently with your hand until the cream is stiff, but not too stiff. Decoration:
- Remove the cake from the freezer. Spread half of the cream on the top and sides. Place the rest of the cream in a piping bag fitted with a star tip. Pipe decorative mounds around the edge.
- If desired, prepare the chocolate topping (2 parts chocolate + 1 part cream), gently pour over the edges and let it drip. Press a few more crushed cookies onto the bottom edge.
- The cake can be stored in the freezer until ready to serve. Leave it on the counter for about 15 minutes to soften slightly before cutting. For clean slices, warm the knife under hot water.
