Know anyone with a birthday soon? Yes? Then you have found the perfect cake for them (if they like ice cream cake of course!). My sister and older brother have their birthdays one after the other to start off the new year, so I thought what better occasion than right then to try out a new cake! I had never really thought about trying an ice cream cake because it seemed so complicated, but then I found this recipe on Lauren's Latest, and it is so simple! I love Lauren's Latest because her purpose is to develop recipes that will turn out how she presents them on her blog.
I took some creative liberty with this recipe, so it didn't turn out exactly how Lauren's did, but I am happy with the direction that I took. I didn't have the heavy whipping cream necessary to make the topping, so I ended up skipping that step and went with a chocolate fudge drip around the edges. At first, I tried my own whipped cream by adding whole milk and melted butter, but that didn't go so well - it tasted great but was not the right texture at all!
This cake was so easy because I used store bought ice cream (I went with chocolate and Oreo), and the middle is crushed Oreos. The instructions lead you towards a fudge and Oreo inside, but I missed that step, and just went with crushed Oreos. This worked fine, but I found that the two layers of ice cream broke apart easily without the fudge holding them together.
What I am realizing is so fabulous about two layer ice cream cake (and really any two layer cake) is that you can make it with any combination of ice cream flavors, and you can substitute almost anything into the middle! I was originally going to do a full Oreo cake, but then opted for chocolate too, which was even better! I also think it would be so yummy to do a chocolate coffee or mint chocolate chip cake. The possibilities are endless!
Important: make sure to time this right! The first half of the prep happens 12 hrs before. I just did it the night before my siblings' birthday celebration.
Yields: 12 slices Active Time: 30 mins Total Time: 13 hrs
Ingredients~
1.5 quart container vanilla ice cream (I used OREO ice cream)
1.5 quart container chocolate ice cream
3/4 cup hot fudge sauce
12 OREO thins crushed
1 1/2 cups heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla
rainbow sprinkles or other decorations as desired.
Instructions ~
Remove ice cream from the freezer and defrost about 15 minutes.
While ice cream is softening, line two 8-inch cake pans well with plastic wrap, leaving several inches of overhang.
Spoon soft ice cream into each prepared pan, pressing down to remove air bubbles as you go. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.
1 hour before assembling cake, place serving platter into freezer. (Make sure your platter can freeze!)
Place heavy cream, sugar and vanilla into a large bowl and whip until stiff peaks form. Refrigerate.
To assemble cake: remove ice cream layers and serving platter from freezer. Unwrap the tops of the ice cream layers and using the excess plastic wrap, remove layers from pans. Place chocolate layer on the bottom. Smooth an even layer of hot fudge over the chocolate layer, leaving a 1/2 inch border. Sprinkle crushed OREO thins over hot fudge and press down gently. Add vanilla layer overtop. Spread whipped cream overtop of the entire cake, add sprinkles as desired and freeze until ready to serve.
Recipe From: Lauren's Latest
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