Happy Birthday, Sadie!
Today is Sadie's 11th Birthday. And we celebrated, at her request, with a homemade ice cream cake.
Make an ice cream cake from scratch is dead simple. (Time-consuming but simple.) Basically, I followed the instructions outlined in this guide and made a few tweaks. I'd recommend watching the video before making this cake simply to get a visual of what to do, but it really is easy. And delicious.
I did not use my own ice cream for this cake, but that is my next ice cream cake goal. If you use store-bought, make sure to choose a high-quality brand so that the cake's taste is fantastic as its aesthetics.
Chocolate and Vanilla Ice Cream Cake
1 package of Oreo cookies
1/4 cup butter, melted
1 qt. chocolate ice cream
1 qt. vanilla ice cream
non-dairy whipped topping, thawed
cake decorating gel (optional)
Place chocolate ice cream in the refrigerator and allow to soften.
Set aside 6 Oreo cookies. Crush the remaining cookies and, in a medium bowl, mix cookie crumbs thoroughly with the melted butter.
Press half to two-thirds of the cookie crumbs into the bottom of a springform pan. (The amount you use with determine the thickness of the cake's crust.) Set the remaining crumbs aside. Place springform pan in the freezer for 10 minutes to allow the crust to harden.
Place softened chocolate ice cream into a medium bowl and stir; it should be smooth and spreadable. Remove springform pan from the freezer and spread the chocolate ice cream evenly over the chocolate cookie crust. Sprinkle the surface of the ice cream with the remaining cookie crumbs (use as much or as little as you choose) and gently press the crumbs into the ice cream. Cover the pan with aluminum foil and chill in the freezer until hard, at least four hours.
Once the cake layer is almost ready, place the vanilla ice cream in the refrigerator and allow to soften. Once the vanilla ice cream is ready, remove springform pan from the freezer and spread the vanilla ice cream evenly over the chocolate ice cream and cookie crumb layer. Recover the pan with aluminum foil and chill in the freezer until hard, at least four hours.
Remove the pan from the freezer and run a hot knife between the edge of the ice cream cake and the walls of the pan (this will help prevent the cake from cracking). Open the latch on the springform pan and remove the sides.
Place the cake on a cake decorating turntable or plastic cutting board and frost with the whipped topping. Split apart the reserved Oreo cookies and place the halves around the sides of the cake. If desired, decorated with sprinkles and decorating gel.
Return cake to freezer and chill for 3 to 4 hours until hardened. Before serving, allow to soften in the refrigerator for 10 minutes. Slice cake with a knife warmed in hot water; dry knife before slicing .