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Ice Cream Cake

Yield

6 people

Time

4 hours 20 minutes

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Ingredients

– 3/4 quart container vanilla ice cream, softened – 3/4 quart container chocolate ice cream, softened – 1 cup Oreo cookie chunks – 1 cup heavy whipping cream – 1 tablespoon sprinkles

Step 1

Soften the vanilla ice cream at room temperature for 15 minutes.

Step 2

Line a 6-inch cake pan with parchment paper. Use an ice cream scoop to transfer the softened vanilla ice cream to the pan, and spread evenly with a spoon. Freeze it for 30 minutes until hard.

Step 3

Meanwhile, transfer Oreo cookies to a plastic bag and tie a knot (or use a zipper bag). Crush up the cookies into big chunks and evenly spread them on top of the vanilla ice cream layer.

Step 4

Soften the chocolate ice cream for 15 minutes at room temperature before using it.

Step 5

Scoop softened chocolate ice cream over the cookie layer and spread evenly with a spoon. Put it back in the freezer and freeze for at least 2 hours until firm.

Step 6

Prepared the whipped cream by beating the heavy whipping cream with an electric hand mixer on high speed for 5 minutes until very soft peaks form. Remove the ice cream cake from the mold and transfer it to a plate. Top the cake with whipped cream. Spread out the cream and allow it to drizzle down the sides. Decorate with more crushed Oreo cookies and sprinkles on top.

Step 7

Finally, freeze the cake for 2 hours (or overnight) before serving.

Step 8

Serve the cake immediately after removing it from the freezer.

Easy Ice Cream Cake made with only five ingredients. Crunchy Oreo crumbs fill in between vanilla and chocolate ice creams. Topped with unsweetened whipped cream it's the best dessert for summer.

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RASA MALAYSIA

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