Total Time plus Freezing: At least 5 hours

I love the idea of ice cream cake so much. I haven’t had many in my life but it’s always this thing I glorify in my head. For my Birthday this year, I decided to challenge myself to make one finally. I have quite a few lessons learned for this one though.

Ingredients

• 1.5 quarts chocolate (or whatever you want) ice cream

• 1.5 quarts vanilla (or whatever else you want) ice cream

• 9 oreos minimum

• 1 1/2 tbls butter

• 1 cup chocolate chips

• 3 tbls light corn syrup (I had dark and it worked too)

• 1/2 tsp vanilla extract

• 1/2 cup heavy whipping cream

• 2 Tubs of whipped icing any flavor (I used vanilla/white)

  Prep

1. Take the chocolate ice cream (or your first flavor) from the freezer about 20 minutes (At least 15, depending on the temp of the room) before you need it

2. Preheat your oven to 350 F (177 C)

3. In a 9 in spring form pan, add all of the chocolate and press it down until it’s an even layer on the bottom

4. Freeze for at least half and hour

5. While it’s freezing, use a food processor (or a hammer or your hands) to chunk the Oreos (not fully)

6. Melt the 1 1/2 tbls butter and mix with the oreos

7. Add to a tray and bake for about 12 minutes

8. Break it up into chunks and set aside to cool

9. Take the heavy whipping cream and heat to just before boiling

10. While it’s heating, add the chocolate chips, corn syrup, and vanilla extract into a medium bowl

11. Pour the heated whipping cream on top. Let is sit then start whisking to melt and combine fully. This will make a fudge like substance. Let cool a bit

12. Take out the chocolate base and pour the fudge on top and even out

13. Chill for 10 minutes

14. Add the Oreo on top of this making it as flat and even as possible

15. Chill at least 2 hours

16. 20 minutes before it’s ready, take the vanilla ice cream (or your second flavor) out to soften

17. Take out the cake and add the vanilla on top and press down to flatten to an even layer

18. Chill at least another hour

19. Make sure it’s on a chilled surface, but pull out and ice as desired

20. Keep frozen but soften to eat

Afterthoughts

I used Breyers Ice cream and it softened quickly as it’s one that is relatively soft normally. This cake overall still tasted great but I had one problem I caused that set me back. I used a cake stand to decorate but didn’t chill it, and it was way too warm. As the bottom layer is ice cream, it melted immediately after setting the cake on it. This could have been prevented in two ways; one chilling the base and not using a metal tray to set ice cream on or making a cake or crust for the bottom so that the ice cream was not in contact with the tray. I think next time, I’d make the Oreo as a crust on the bottom and only have the fudge separating the layers. That said, I was able to save enough and it tasted amazing. Ice cream just goes well with ice cream, and adding fudge, crunchy Oreo and more sugar was just fantastic. It takes timing and patience to do, but man is it worth it. A fun birthday treat for any age!