Ice cream cake is sooo much easier to make than a tiered cake baked in the oven. It looks impressive and tastes divine, because much like cheese, who doesn’t like ice cream? My family declared this “the best birthday cake ever”, which is almost an insult because of how little effort it took. The hardest part about this “cake” is starting at least a day in advance, so that the layers have ample time to freeze. I love the layered look of the cake, once it’s sliced. Depending on the flavor of ice cream you choose, this ice cream cake is just as comfortable at an elegant dinner party, as it is at a kid’s (or husband’s) birthday party!
Developed from Bon Appetit.
Notes: Variations of this ice cream cake are endless. You can change the ice cream flavor to just about anything that would go with chocolate. (Peanut butter ice cream topped with peanut butter cups?! A berry flavored ice cream and then top with fresh berries?! Or how about Dulce de Leche ice cream and then drizzle with caramel sauce? YUM!). You could also change the chocolate cookies to shortbread or vanilla wafer cookies and do a citrus flavored ice cream. Modify the whipped cream topping by substituting a teaspoon of lemon or orange zest for the cocoa powder. Now you have a summery dessert!
Read More: The Shared Birthday Dinner
Time: 30 minutes (not including freezing time)
Servings: 12
52 chocolate wafer cookies, such as Famous Chocolate Wafers (about 12 ounces), broken into pieces, or chocolate cookie crumbs
6 tablespoons unsalted butter, melted
2 quarts Cookies and Cream ice cream, slightly softened
2 cups chilled whipping cream
1/2 teaspoon vanilla extract
3/4 cup powdered sugar
1/3 cup unsweetened cocoa powder
Chocolate sandwich cookies, crushed, for garnish
Blend cookies in food processor until finely ground. Add melted butter; process until crumbs are moistened. (Or if using chocolate cookie crumbs - use a fork to combine crumbs with butter until moistened.) Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
Spoon the softened ice cream into the crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle crushed chocolate sandwich cookies over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.