One of the easiest cakes you will ever make in your life is an ice cream cake. It requires little to no baking ability and can be prepared far in advance of any event you may be holding.
Our Mint Chocolate Cookie Ice Cream Cake was prepared for my sister-in-law’s baby shower using some of her favorite ingredients: dark chocolate cake, Oreo Mint Crème Cookie, and mint chocolate chip ice cream.
Dark Chocolate Cake:
I cheated and used a boxed cake mix. The batter was prepared according to the package directions, and I baked it creating three round layers instead of two. This helps the cake layers be firmer and less vulnerable when being placed between several layers of cookie and dense ice cream.
To create three layers using your favorite chocolate cake batter, pour batter into eight/nine inch pans until the batter is approximately a half inch thick. Bake at the temperature specified by the brand for ten-fifteen minutes. Allow each cake layer to cool, or freeze, in your freezer between layers of wax paper until you are ready to build your ice cream cake.
Before the Build:
Before you begin to build your ice cream cake, you must soften the ice cream. I recommend setting your ice cream out for thirty minutes. Afterwards, I like to pour mine into my mixer and use my flat beater attachment on the lowest setting. This helps you avoid having significant differences in the ice cream temperature. What I mean by this is, often, you will have some frozen chunks while the rest of your ice cream is beginning to liquefy. It is best if your ice cream is the same consistency throughout, soft serve style, and easy to spread; using the mixing paddle helps you to create this effect without changing the texture once it is refrozen.
While your ice cream is softening, crush your Oreo Mint Crème Cookie slightly. Do this by hand instead of using your food processor or other electric appliances to avoid over crushing them.
Tip: Oreo cookies can be very firm when they are frozen. Don’t leave them whole or our cake will be impossible to slice without using power tools!
Building Your Ice Cream Cake:
This literally will take you LESS THAN FIVE MINUTES and I love that it can be prepared several days, or more, in advance of your event to free your time for other host projects.
Place your first chocolate cake layer on the bottom of your serving platter, add a layer of crushed Oreo Mint Crème Cookie, pipe or gently spread a generous layer of ice cream. Repeat steps once more and top with remaining layer of cake.
Wrap your finished product with plastic wrap beginning from the sides to keep your ice cream cake from tilting. Once you have several layers surrounding the sides, wrap the remaining exposed cake (top to bottom) until you are satisfied with the security of your plastic wrap for freezing.
Allow cake to freeze for a minimum of four hours before serving. Thaw for five minutes before serving if you froze your cake overnight or longer. No need to thaw if you served within hours after building/freezing.
Garnish the top of your cake with whipped cream and remaining cookie chunks.