Ice Cream Cake

This gleeful echo Dairy Queen ice cream cutlet is concentrated with rich chocolate ice cream, delicate chocolate fudge, crunchy Oreo pieces, and delicate vanilla ice cream, also frosted with whipped cream and finished with rainbow confetti sprinkles.

This manual interpretation of the classic is a show stopping centerpiece for your coming birthday party or special occasion.

Ice Cream cutlet Doesn’t Involve cutlet At All :

Although the name suggests cutlet, this ice cream cutlet does n’t actually have any cutlet in it! It's composed of layers of ice cream with some fun delicacies in between, made in a cutlet visage and frosted like a normal cutlet would be. It cut just like a regular cutlet and has a cool and stimulating flavor that's perfect for summertime.

The deconstruction of an Ice Cream cutlet :

• The ice cream The ice cream is the star of the cutlet, so I recommend using a high- quality ice cream for the stylish flavor possible. Make sure the ice cream you choose is a dairy forward ice cream and not just a “ frozen cate ” as this won't be as soft and delicate.

• The Oreo crunchies This subcaste is quick and easy to make, and you only need two constituents! The Oreo eyefuls are crushed and also mixed with melted adulation before incinerating which makes them redundant brickle and gives the cutlet a subcaste of texture.

• The manual fudge Homemade fudge is unexpectedly simple to make and brings a subcaste of uproariousness to the ice cream cutlet.

• The whipped cream frosting Regular buttercream frosting would be too heavy for this ice cream cutlet which is why it’s frosted in manual whipped cream rather!

RECIPE : 

Ice Cream Cake

PREPE TIME :                                    CHILL TIME :                           TOTAL TIME :

    100 mins                                                8 hrs                                    9 hrs 40 mins

   

SERVINGS :  8 to 10 Servings

NOTE : You'll need an 8x3-inch round springform pan to make this cake.

INGREDIENTS : 

For the ice cream cake layers :

• 1 1/2 pints chocolate ice cream, such as Tillamook
• 1 1/2 pints French vanilla ice cream, such as Tillamook

For the Oreo crunchies :

• 1 cup (100g) Oreo crumbs, from about 12 cookies with the filling scraped out 
• 3 tablespoons unsalted butter, melted

For the chocolate fudge :

• 1/2 cup heavy whipping cream
• 1/2 cup (6 ounces) semi sweet chocolate chips
• 3 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

For the whipped cream frosting :

• 2 cups (440g) heavy whipping cream, cold
• 1 cup (100g) powdered sugar
• 1 1/2 teaspoon vanilla extract

For decorating :

• Rainbow dot sprinkles

METHOD : 

1- Preheat the oven to 350°F :

Line a sheet tray with parchment paper and set aside until ready to make Oreo crunchies. Line an 8x3-inch round springform pan with a piece of plastic wrap on the bottom of the pan long enough so it hangs off the sides, then clasp and seal the pan tight. Use two more pieces of plastic to sit in and up the sides of the pan.

2- Make the chocolate ice cream layer :

Let the chocolate ice cream sit out at room temperature for 15-20 minutes, until it’s soft enough to scoop but not melted. Spoon the ice cream into the lined springform pan and use a small offset spatula or spoon to evenly fill the pan until the top is flat and smooth. Place the pan in the freezer to chill uncovered for 30 minutes while you make the crunchies and fudge.

3- Make the Oreo crunchies :

In a medium bowl, combine the Oreo crumbs and melted butter. 

Bake the crumbs on a parchment-lined sheet tray for 10 minutes until they begin to smell chocolatey.

Let it cool completely on a wire rack.

4- Make the fudge layer :

To make the fudge, pour the cream into a small pot and heat it over medium low heat for about 5 minutes or until the cream starts to bubble. 

Add the chocolate chips into a large heat proof bowl and pour the cream over. Let it sit for 1 minute, then stir to combine using a rubber spatula. 

Add in the softened butter and vanilla and stir to combine until smooth.

5- Pour fudge onto frozen chocolate layer :

Pour the fudge over the top of the frozen chocolate layer, then place it back in the freezer to set the fudge, about 10 minutes. The fudge should be set but still tacky when you touch it.

6- Layer the Oreo crunchies over the set fudge layer : 

Sprinkle the cooled Oreo crunchies evenly over the fudge. Press the crumbs gently into the fudge to make sure the layer is even. Place the pan back in the freezer for 1 hour.

7- Make the vanilla ice cream layer :

Take the vanilla ice cream out of the freezer and let it sit at room temperature for 20 minutes until softened. 

Scoop the ice cream into the pan on top of the crunchies and use an offset spatula to evenly fill the pan all the way to the top. Make sure the top is level and smooth, then cover the pan and place it back in the freezer for at least 6 hours to freeze.

8- Make the whipped cream frosting :

When you’re ready to frost the cake, pour the heavy cream, powdered sugar, and vanilla into a stand mixer bowl or large bowl for a hand mixer. Mix on medium speed until the whipped cream fills the top of the whisk and the tip stands straight up when pulled out of the bowl.

9- Unmolding the cake :

Place a large plate or serving platter in the freezer to chill for 10 minutes. This will keep the cake from melting when you transfer it to the plate.

Take the cake pan from the freezer and unlock the clasp. Pull the ends of the bottom piece of plastic wrap on the bottom of the pan to remove it from the springform pan. Gently pull the plastic wrap off the cake and use your hand or a spatula to transfer the cake to the frozen plate.

10- Frost the cake :

Use a large offset spatula or butter knife to frost the cake with all but 1 cup of the whipped cream.

11- Decorate the cake :

Fit a large piping bag with a large star tip and fill it with the remaining 1 cup of whipped cream. Pipe a few rosettes on top of the cake, then sprinkle with rainbow dot sprinkles.

12- Freeze the cake :

Before serving, place the cake back in the freezer to chill the whipped cream for 20-30 minutes.

NUTRITION FACTS : (PER SERVING)

     591                                        43g                           50g                                      6g

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Bon appetite !! 

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