The Perfect Ice Cream Cake

Por Preppy Kitchen · 30 min

Ingredientes

Modo de preparo

1. Line an 8-inch cake pan fully with plastic wrap and freeze it for 15 minutes. Meanwhile, leave the cartons of ice cream on the counter for 15 minutes to soften slightly.
2. Scoop all the ice cream into the lined pan. Cover with another sheet of plastic wrap and press it into a flat layer. Freeze until very firm, at least 2 hours.
3. Once the ice cream is very firm, place the 8-inch chocolate cake layer on a serving plate or cardboard round. Spread the fudge sauce over the top and sprinkle the chopped Oreo cookies on it.
4. Remove the top plastic wrap from the ice cream. Use the overhang to lift the ice cream out, then place it top-side down on the cookies and fudge. Press the plastic wrap down around the sides and freeze for at least 1 hour.
5. For the whipped cream, beat 2 cups cold heavy cream, 3 tablespoons powdered sugar and 2 teaspoons vanilla on low, then increase to high until very soft peaks form, about 3 minutes. Finish whisking by hand until the peaks firm up, taking care not to overwhip.
6. Reserve 1 cup of the whipped cream in a piping bag fitted with a large closed star tip and refrigerate it.
7. Remove the cake from the freezer and cover the top and sides with the remaining whipped cream, smoothing it. Press crumbled cookies onto the bottom edge.
8. For a drip, freeze the cake for 1 hour first. Warm extra fudge, pipe it around the top edge so some runs down the sides. Pipe a scallop pattern on the top edge with the reserved cream, and add sprinkles or cherries if you like.
9. Serve right away or freeze until ready. Before slicing, leave the cake on the counter for about 15 minutes.

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