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W e l c o m e... And Enjoy!

Sunday, August 16, 2015

ICE CREAM CAKE!




What a great dessert for a 
Hot Summer Day



This great dessert is so easy to do...but I must advise it is a bit time consuming.  All the steps require returning to the freezer for a complete refreeze before proceeding to the next step.  

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Ice Cream 'Cake'

Desserts, Ice Cream

15  Oreo Cookies
1 tablespoon cream
9  ice cream sandwiches; or more
1 pint banana ice cream
1 pint vanilla ice cream
1 pint strawberry ice cream
1 1/2 c heavy cream; whipped
1 envelope gelatin; softened in water
  sugar; to taste

Coat bottom and side of a 9-inch round springform pan with nonstick cooking
spray. Line side with waxed paper, using spray to help adhere to pan. Trim
paper to height of pan.

Finely crush 12 Oreo's in a food processor. Add milk; pulse just until
mixture holds together. Set aside.

My tip: Be sure ice cream bars are completely frozen. Do NOT unwrap, but
cut with paper attached. Return to freezer to completely refreeze. This
makes it so much easier to handle the cut bars...but WORK QUICKLY.

Cut each in quarters (cut once horizontally, once vertically). Break apart
and remove paper wrappers. Stack strips of sandwiches on end, packing them
snugly together, around wax-paper-lined pan. Repeat with remaining
sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan;
press firmly over bottom. Freeze 1 hour.

Remove all 3 flavors of ice cream or frozen yogurt from freezer and let
soften for 15 minutes at room temperature.  Transfer banana ice cream to a
small bowl and stir until good but firm spreading consistency. Return to
freezer for the ice cream layer to refreeze. Repeat with vanilla and
strawberry.

Remove pan from freezer. Spread ice cream on bottom, then top with vanilla
and strawberry, spreading all layers at level. Top with whipped cream,
edging border with star tip. Return to freezer; freeze overnight.

Whip cream until soft peaks form. Add sugar as desired and softened
gelatin. Whip until firm peaks form but do not over beat. Spread over top
and finish edge with whipped cream in a star tip bag.

To serve, remove side of pan, then waxed paper. Cut into wedges.

You can use any flavor of ice cream.  Choose your favorites!!   This would
also be great with Lime, Orange and Pineapple Sherbet.

Notes:  ©WHStoneman

Yield: 8 servings


** Exported from Now You're Cooking! v5.93 **



Ice Cream Border

Cookie Crust added after Border



Ice Cream Layers Added






1 comment:

Daphne Bryson said...

Good Afternoon William, What a fabulous cake... yes it takes a bit of time.... but certainly worth it. I think I will save this recipe for when my family come to stay, because I just know they will love it.
Best Wishes
Daphne

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015