Cookies & Cream Ice Cream Cake
A three-tier showstopper — chocolate cake layered with cookies-and-cream studded vanilla ice cream and a glossy melted-chocolate truffle, set firm in the freezer for clean, sliceable wedges. Use a loose-bottom tin so you can unmould cleanly.
Per serving
Ingredients
- 500 g (1/2 kg)Chocolate cake, sliced into 3 discs
- 500 g (1/2 kg)Vanilla ice cream
- 1 cupChocolate sandwich biscuits, crushed
- 2 tbspWhite rum or vodka (or vanilla extract for alcohol-free)
- 1/4 cupMelted dark chocolate
- 1/4 cupCream
- 1 cupWhipped cream, for garnish
- 1/4 cupChocolate truffle (ganache), for icing
- 6Whole Oreos, for garnish
Method
- 1
Combine the melted dark chocolate and cream and warm gently into a thick truffle/ganache. Stir in the rum, vodka or vanilla extract. Set aside.
- 2
In a chilled bowl soften the vanilla ice cream just enough to stir with a masher — it should remain solid, not melt fully. Fold in the crushed chocolate sandwich biscuits gently. Return to the freezer.
- 3
Line a loose-bottom tin with cling film, leaving extra hanging over the sides.
- 4
Lay the first chocolate cake disc on the base. Spread half the melted chocolate mixture over it, then top with half the chocolate sandwich biscuit ice cream. Smooth flat.
- 5
Place the second chocolate cake disc on top, press lightly. Spread the remaining melted chocolate mixture, then the remaining chocolate sandwich biscuit ice cream.
- 6
Place the third chocolate cake disc on top and press to compact. Cover with the overhanging cling film and freeze 6 to 8 hours, ideally overnight.
- 7
To serve unmould carefully, peel off cling film. Frost the sides and top with whipped cream and chocolate truffle, garnish with whole chocolate sandwich biscuits. Slice with a hot knife wiped clean between cuts.