The photo does no justice to how great this icecream cake tasted. I had too much trouble shooting the pics as I made them in the small tartlet tins and the icecream started melting because there were too many hindrances. While taking the first pic I realised that the memory card was full and most of the old photos were somhow protected ,so couldn't delete them. For the second photo,all was set, I plated the dish, started taking the photos only to realise that no card was inserted. The card was still in the laptop when I transferred the first photo.. Ughhh!!! But still, forget the pic, try this recipe..It is worth having.
I had bought oreo biscuits some time back to use in donuts, but i didn't get a chance to use them. This weekend we were gifted a brick of vanilla icecream and I thought of using it with the oreo biscuits. A quick search on the net led me to Happy Home Baking who used the same ingredients to make a single 18cm cake. I reduced it to fit into three small tartlet tins.Didn't want to make a big cake,as only we two were there. I was afraid whether it would come easily out of the tin once frozen, but keeping the tin on warm water for few seconds made the scooping out a breeze.
I had bought Kraft Oreo cookies few weeks back . It is not available easily in local stores here, but only last week I came across them at half the price at the local grocery store. It has been launched recently in India by Cadbury India[globally taken over by Krafts] with the same name.
Here is the recipe from Happy Home Baking with minor additions from me. I am mentioning the same quanity that she has used for her 18cm cake though I had reduced it drastically.
In the pics above since the icecream melted, you can't make out the layers of biscuit and icecream :-(, but there was a beautiful layer. If you are making it in small size, serve it just few minutes after you take it out of freezer.
110g oreo cookies
40g unsalted butter, melted and cool
about 1 tub of ice cream (1.5 ltr)
1 cup heavy cream
150g dark chocolate, finely chopped
- Line the sides of a loose bottom pan with plastic sheets. Set aside.
- Remove the white cream portion of the Oreo Cookies and reuse it for something . :) Place the cream removed cookies in a plastic bag and crush them fine using a rolling pin.
- Place oreo crumbs and melted butter in a bowl. Mix thoroughly with a spoon until the crumbs are moistened. Press the crumbs evenly and firmly using back of spoon into the base of the prepared pan.
- Freeze the base for at least 1 hour.
- Soften the ice cream at room temperature. Stir it with a spoon and when it is smooth and spreadable ,place it over the oreo base till it reaches about half to one inch before the rim.
- Cover with a cling wrap and freeze for at least 2 hours.
- When the ice cream layer is set, prepare the chocolate ganache. Place cream and finely chopped dark chocolates in a bowl over a pot of simmering water. Stir till the chocolate melts completely. Let it cool.
- Spread the chocolate ganache over the ice cream layer. Decorate as desired.I used leftover crumbs to decorate over the ganache.
- Cover with cling wrap and freeze for at least another 6 hours before unmolding.
- When ready to unmold, dampen a kitchen towel with hot water and wrap it around the pan and hold it there for about 10seconds. Remove the towel and unmold. After unmolding the cake, return it back into the freezer to firm up before serving.
- I had used tartlet tins, so I placed it on warm water for few seconds, inserted a fork to slide the base a bit. It came out easily when I tilted the tin. My final freezing time was also only 3 hours, as I had made them small.
I am sending this for the Celebrate Sweet - Icecream Event hosted by Reshmi and orignially started by Nivedita