I love making things right out of my home. Being able to create and say, “I made it myself” is the most satisfying feeling ever. Especially, when everyone gets to enjoy it too. You don’t necessarily have to make everything from scratch in order to make something great. When it comes to ice cream, I’m not an expert, nor am I qualified enough to be able to make it from scratch. I hope someday I’ll take the courage to try it. It is in my bucket list. Just way-way down at the bottom of the list;).
With that being said, I introduce you to this Semi-Homemade Ice Cream Cake.
I started out with making the brownie as directed on the back of the box. Any brand and flavor will do. Place the brownie batter in a 9″ round springform pan. Bake it in the oven as directed on the back of the box, take it out of the oven, and set to cool on a wire rack.
Meanwhile, the brownie is cooling, take the ice cream out into the counter to thaw out. The ice cream should be loose enough to mix with a wooden spoon but not runny. If your home is too warm, wait to take the ice cream out.
Once the brownie has cooled completely, take the springform pan ring out and keep the bottom part of the pan under the brownie. Cut the brownie evenly in half. Place the springform ring back on.
Mix the ice cream with a wooden spoon until it is evenly creamy. The ice cream should be more on the thicker side than soft when your mixing. Pour the ice cream on top of the brownie inside the springform pan. Even out the top of the ice cream with a long flat kitchen tool or cake spatula. Cover it with plastic wrap making sure you’re careful not to damage the top. Then put it in the freezer for 6+ hours or overnight.
If you take it out any sooner, as firm as the ice cream may seem, it will crack when you open the springform pan ring. Trust me, I learned that one the hard way.😉
Now it is time to make the Oreo crumb frosting. Place the frosting in a frosting piping bag using the Wilton 1M as your piping tip.
Once your ready to frost, take the cake out from the freezer. Let it sit on the counter for about 2-5 minutes before removing the ring. Slowly, open the ring. Take the ring out and the bottom of the springform pan from the cake. Place the cake on a 9″ round cardboard or parchment paper, and place it on a rotary stand.
With a clean cake scraper, scrape a thin layer off on the sides and top of the cake to smooth out any bumps or creases to make a clean finish look. Clean the scraper every time you take it off the cake to avoid adding the scrapped ice cream back on the cake.
Pipe the icing along the topside of the cake, and in the middle make a bigger mound by squeezing the piping bag a little more firm. Place the Oreo Cookies on every mound of icing and three in the middle mound.
¡Voilà! You made an awesome and delicious cake to eat and enjoy!
Semi-Homemade Cookies and Cream Ice Cream Cake
Yields: 9-18 slices
Prep Time: 10 minutes
Bake Time: -/+ 30 minutes
Freezing Time: 6+ hours/overnight
Things you need for cake:
- 9″ Springform Pan
- Cake scraper (any flat utensil will do)
- Brownie Mix (family size)
- 1-3/4 quarts of cookies and cream ice cream
- 12 Oreo Cookies
For the frosting:
- 1/2 cup unsalted butter (at room temperature)
- 4 oz cream cheese (at room temperature)
- 2-3 cups of powdered sugar
- 1 tsp pure vanilla
- 8 finely crunched Oreo Cookies
- piping bag
- Wilton 1M tip
- Mix brownie as directed on the box and pour it on a 9″ springform pan. Bake for 30 minutes or as directed on the box. Once baked, take it out of the oven and place it on a cookie rack to cool.
- Once brownie is cooled, take the ring off the brownie. Evenly cut the top of the brownie to make a thin bottom layer. Put the pan ring back on the brownie.
- Take the ice cream out of the freezer to soften it out a little. About 5-10 minutes. Pour the ice cream in a large bowl and mix with a wooden spoon to make an even smooth consistency. The ice cream should not be melted but more of a thick paste consistency. Pour the ice cream in the springform pan with the brownie. Smooth out the top, cover with plastic wrap, place it in the freezer for 6+ hours or overnight.
- To make the frosting; in a mixing bowl, beat both butter and cream cheese till well combined. About 3-5 minutes. At the lowest speed, add the sugar and mix. Once the sugar is mixed, add the vanilla and cookie crumbs till well combined.
- Take the cake out and leave it sitting out for about 2-5 minutes. Take the cake out of the pan and into a decorative cardboard or plate. Smooth the sides and top of the cake.
- Cut the tip of the piping bag and place the decorative tip in it. Put the frosting in the piping bag, twist the top end to close off, and start piping swirls onto the cake using pressure from your hand to pipe making a total of 9 swirls and one in the center of the cake.
- Place the 12 cookies into the pipped swirls.
- You made it! I hope you enjoyed this tutorial and are ready to make more!😉
Did you enjoy this tutorial? Please leave a comment.
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