Saturday, January 30, 2016

Easy Oreo Ice Cream Cake

  • 1/2 carton Cookies & Cream ice cream (get the block, not a tub!)
  • about 17 OREO cookies
  • 3 cups of whipped cream (or about 2/3 an 8-oz container of Cool Whip)
  • 6 chocolate graham crackers
  • 1 1/2 cups chocolate ganache
For the ganache you’ll need:
(see below)**
  • 16 oz chocolate {roughly 2 2/3 cup}
  • 1 cup heavy whipping cream
  • 1/2 cup butter
To make the cake:
Line a bread pan* with parchment or foil. (This just makes it super simple to lift the cake out once frozen.)
Place 3 graham crackers into the bottom of the pan. Top with two 1″ slices of ice cream. Spread 1 cup of whipped cream over the top of the ice cream and press whole Oreo cookies into the whipped cream. Top with another small layer of whipped cream and drizzle with about 1/2 cup of chocolate ganache. Top with 2 more 1″ slices of ice cream and then the remaining 3 graham crackers. Spread the remaining 1 cup of whipped cream over the crackers.
Cover and freeze for at least a couple hours, but preferably overnight.
Remove cake from bread pan and place on a tray/ serving plate. Pour about 1 cup of chocolate ganache over frozen cake, letting it drip a bit down the sides. Crush remaining Oreo cookies and sprinkle on top of ganache. Return to freezer until ready to serve. (I’d at least let the ganache-covered-cake be in the freezer for 10-15 minutes prior to serving to make sure ganache is sufficiently cooled. It will be easier to cut and serve this way.)
Slice cake to serve. (If the cookies are still a bit solid, I find it helps to first pierce a knife straight down into the cake where the cookies are, then slice and serve. However if you have the cake in the freezer for 2-3 days prior to serving, you won’t have any issues- the cookies will be soft.)

**Chocolate Ganache:

  • 16 oz chocolate {roughly 2 2/3 cup}
  • 1 cup heavy whipping cream
  • 1/2 cup butter
Pour chocolate into medium sized bowl, set aside. 
Melt butter in a small saucepan over medium heat. Add in cream when butter is just about melted.
Increase heat slightly and using a whisk, stir constantly, but gently. Heat until mixture just barely comes to a boil.
Pour over chocolate in bowl. Begin stirring gently, combining the chocolate with the butter-cream mixture. 
But after just a minute or two of stirring, all the chocolate is melted and you’ve got a smooth chocolate gananche!
Let the mixture sit from 5-15 minutes, depending on how “drippy” you want the chocolate. 


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