Ice cream cake? Yeah we got that…………..
But this sure ain’t no ordinary Ice Cream Cake!
Drum roll please!
This my friends……………….is a 7- Layer Oreo Cookies and Ice Cream cake!!
Last month I asked my fellow Gretchenators on Facebook to post a picture of their favorite dessert that they would like to see me replicate; and the one that got the most “likes” would be the winner!
The winner was awarded a cake kit of choice and my eBook – the Gretchen’s Bakery Guide to Owning a Bakery! Not bad eh?
And here you have it- by popular choice ~ posted by Bareerah Nana-Patel!!
Bareerah used some different ice creams and cake for the original pictured here, but I will be putting my little spin on this Ice Cream Cake of course, so you all can feel free to do the same.
If you have a favorite ice cream flavor then by all means please change it up!
That’s the fun of building on recipes is that you can pretty much make it your own!
Just a couple things to consider when making ice cream cakes though, is #1 the Icing and #2 the Cake
That is if you even want icing or cake in your ice cream cake!
But for those of you who do indeed want a couple layers of cake in there with some icing to seal the deal….well we obviously have to FREEZE this cake at all times, so you should consider the cake choice to be one that will do well being served under those circumstances.
And wherever did we learn that? Why, the blog post called What is Cake? Of course!
Angel Food Cake is my favorite cake to use in Ice Cream Cake, since there is NO FAT in the recipe it will not be hard and dry when frozen!
Another good one would be the Chiffon Cake or the Yellow Cake since those are both made with oil, they have a better chance of staying pliable and softer when super cold.
I don’t have any qualms about eating my chocolate cake frozen either…I would eat that cake under ANY circumstance!
Next you will decide on the icing. Again considering that it will be frozen when serving.
As amazing as that buttercream recipe may be; I think that not many people want to eat it when it is frozen!? But hey, then again there are no rules really so you decide!
Whipped Cream is usually my choice when icing Ice Cream Cakes, however if you work fast enough you can always use some semi melted vanilla ice cream as the icing!
This was a trick I learned way back when I worked at Baskin Robbins as a cake decorator! Believe me it’s not easy to use melting ice cream as an icing! But it does really work well for texture, taste and overall effect of an ice cream cake! You just need a super heavy duty freezer to blast that baby frozen once you get it is place!
This time though, I will be using ganache since my cake just happens to be chocolate and oreos overload!
Why not make it even more sinful with a hefty slathering of rich deep chocolate ganache too!
*I will note that I had a tricky time icing it with ganache without a crumb coat, I highly recommend using a very thin layer of either whipped cream or buttercream or even some thickened ganache to make a base layer before pouring warm ganache straight over ice cream! What a melting mess!
So let’s get down to business….this cake ain’t no joke, WE HAVE WORK TO DO!
Yes the prep times says 24 hours! That is not a typo! 🙂
This is a building on recipescake so be sure to have all of your base recipes prepared ahead of time
You will need 4- 7" cake pans to mold your ice cream layers as well
If you do not have 4- 7" cake pans you can absolutely still make this cake, however you will just not have a 7-Layer one like I am making!
- Ice Cream of choice 2 Gallons (I used Oreo in chocolate & vanilla, vanilla and then Mrs. Fields Brownie Blast in chocolate)
- ½ Recipe Angel Food Cake baked into 2- 7" layers
- 1 Package Oreo Cookies (separate 1½ cups for the crust- the rest for garnish and fillings)
- Butter (salted or unsalted) 4 Tablespoons (56g)
- ½ Recipe Ganache
- **Sprinkles, Nuts, Cherries for garnish optional
- ¼ RecipeButtercreamfor the rosette garnish and if you decide to do a crumb coat this will be enough
- Line the cake pans with plastic wrap and press ½ gallon of ice cream into each pan then freeze immediately for at least 4 hours or best overnight.
- On day 2, prepare the oreo crust by combining 1½ cups crushed oreo cookies with the melted butter.
- Press mixture into the bottom of a greased and parchment paper lined 7" cake pan orring mold as shown in the video
- Bake in a preheated 350°F oven (177°c) for approximately 10 - 12 minutes.
- Cool completely, meanwhile set up a double ring mold (or spring form pan with out the bottom attached as shown in the video) and place the cooled oreo crust in the bottom of the mold, then begin layering the ice cream on top of the oreo crust alternating with the angel food cake until no ice cream layers or cake layers remain.
- Freeze again until solid.
- Ice with your choice of icing and then cover with melted ganache and garnish as you wish.