Wednesday, September 21, 2011

Homemade Ice Cream Cake

Oreo Peppermint Ice Cream Cake

So my hubbys birthday party was nice. We had close family come over to his parents and we ordered chinese! The place by his parents is heavenly, I love there stuff (and I'm picky) Anyhow my cake turned out so perfectly. It was really yummy, the only thing I would have changed was the ice cream flavor.

I picked up Chapmans cookies and cream flavor, it spread well and hardened up great but I hadn't realized how sweet the flavor is. I love Chapmans, they're still the only company I know of that sells 2L tubs still. But I'll def go with another flavor next time. Originally I was just going to stick with Vanilla but then I wanted the Oreo layer and figured I'd go with the cookies and cream ice cream instead.

super yummy

As for the "crust" I opted for a cake base. You can go with a cookie base instead (saves time and money) for example. But I have to say, the cake was amazing! This is one luxurious cake, everyone should try it at some point in time. Either in this recipe or by itself. I plan on making peanut butter cupcakes with this recipe later on. You can always take away or add different extracts, the peppermint was very good! Mind you we all love peppermint.

Also I must apologize for the poor pictures! I used my blackberry and it was hectic in the kitchen, plus terrible lighting = shaky not so great pictures hah

super yummy

NOTE: I'd suggest starting this a day or two before you intend on eating to make sure you have enough time between freezer time

Ingredients & tools

• 2 litres of cookies & cream ice cream (or any flavor you'd like)
• 1 package of oreos
• 2 cups of ice cream topping of choice (I used chocolate fudge)
• 10” inch springform pan
• 1 tub of ready made whipped cream


this is a recipe courtesy of Anna Olson

• 3/4 cup hot brewed coffee
• 1 1/2 ounces semisweet chocolate, chopped
• 1 1/2 cups sugar
• 1 1/4 cups all purpose flour
• 3/4 cup regular cocoa powder (not Dutch pressed)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 large egg
• 1 large egg white
• 6 tablespoons vegetable oil
• 3/4 cup buttermilk
• 1 teaspoon vanilla
• 1 teaspoon peppermint extract



1. Preheat oven to 300 degrees F. and grease and line a 10-inch springform pan with parchment, then grease paper.
2. Pour freshly brewed coffee over chocolate and gently stir to melt. Set aside.
3. Sift sugar, flour, cocoa, baking soda, baking powder and salt and set aside. In a large bowl, beat eggs on high speed for 1 minute.
4. While beating, slowly add oil, buttermilk and extracts. Alternate adding flour mixture and chocolate mixture and beat until combined.
5. Pour batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until a tester inserted in the centre of the cake comes out clean. Allow cake to cool for 20 minutes in the pan, then remove to cool completely.
6. Completely cooled, cut the cake horizontally and remove the top of the cake (to level the top off)
7. Place the cake back into the 10" inch springform pan and place it in the freezer for 2-3 hours

Adding the Ice Cream

1. Take the ice cream and separate it into two equal parts. Place each part into two separate bowls. Put one bowl back into the freezer for later. Let one bowl unthaw for 2-3 hours; enough for it to be spreadable but not completely unthawed and soup like.
2. Once the ice cream's ready to go, take the cake out of the freezer and evenly spread the ice cream on top of the cake for your first layer
3. Place the cake back into the freezer for 3 hours, to allow it to re-harden. Take out the second bowl of ice cream and allow it to unthaw on the counter
4. While you wait, crush the oreos. Place oreos in a plastic bag and crush them with a rolling pin. Make sure not to crush to much in one area as you'll poke a hole in the bag.
5. Take the crushed oreos and put them in a bowl; mix the ice cream topping with them and make sure it's evenly coated to your liking
6. When the ice cream has hardened, add the oreo mixture and spread it evenly on top the ice cream layer. Place the cake back in the freezer for half an hour
7. By now the second bowl of ice cream should be unthawed. Spread it on top of the oreo mixture evenly and place it back in the freezer for 2-3 hours to re-harden. Now's the time to take out and unthaw the whipped cream
8. Once hardened, take a warm towel and place it around the springform pan to help separate it from the base
9. Take the whipped cream and evenly coat the top and bottom of the cake. When finished, you can add whatever you like!
10. Place the cake back into the freezer for about a half hour. After this it should be ready to cut and enjoy

I suggest leaving the cake out 15 min before you cut it. It's also a good idea to have a large glass with hot water to soak your knife; this will make cutting the cake easier.

super yummy


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