|Edy's Grand Vanilla Bean|
We all know ice cream doesn't come from a can. Maybe there is some freeze dried version somewhere in the world, but it is not sold at my local Stop & Shop. So I'm taking creative license and featuring a different type of container. Hey, it's my blog, I can bend the rules.
I made ice cream cake for the first time today. I've read different recipes on it before, but I was always concerned I would melt the ice cream too much and it just wouldn't work. I'm sure you've seen the remnants of melted ice cream that has been refrozen. It takes on this watery ice crystal texture and taste that is not optimal.
I wanted to make something special for my son's 14th birthday. He said he didn't want cupcakes, he didn't want chocolate cake, and you can't shove a candle into a cookie. He said he would like ice cream cake. Now, I could have gone to my local ice cream store or bought one of those Carvel cakes that have been sitting for who knows how long...but I figured I'd give it a shot. I watched a video or two on you tube, which I didn't like, but it gave me enough of an idea of where I was going to go. I'm proud to say, this recipe is all mine!
|Vanilla + Oreos = Heaven|
Oreo Brownie Ice Cream Cake
1 pkg Famous Chocolate Wafer Cookies (about 1 cup crushed)
1/4 cup melted butter
1 reem of Oreos - Crushed
1.5 qt Edy's Grand Vanilla Bean Ice Cream
1 Family Size Brownie Mix
1/2 cup whipping cream
1 tbsp confectioners sugar
1/4 tsp vanilla
Extra Crushed Oreos for Garnish.
The prep time for this recipe is pretty fast if you coordinate your elements just right.
Preheat oven to 350F
For the crust crush about a 1/2 a package of the chocolate wafers either in a plastic bag or food processor. Add melted butter and stir together. Press cookies into a 9" springform pan. Using a cup with a rounded bottom works nicely. Bake for 10-12 minutes.
Let ice cream sit out at room temperature in its container for about 30 minutes to soften and put into a large bowl. This is the perfect consistency. Add 1 reem of crushed oreos. Again you can smash them yourself in a plastic bag or use food processor. I left some little larger chunks for texture.
Now, one of the more important things I learned in culinary school is you need to taste each element of your dish, for consistency, flavor,etc. So be sure you don't miss one step when putting this together. I sure didn't.
When crust and brownies are cool. Put ice cream into springform pan and top with brownies. Gently press brownies into the ice cream. For this recipe I had enough ingredients to reach the exact top of the springform pan. Cover with foil and place into freezer for at minimum 4 hours.
|Nature's Blast Chiller|
When ice cream has set run a thin knife or offset spatula around the cake. It should remove easily from pan. Make whipped cream. Mix whipping cream, confectioners sugar and vanilla in cold bowl, ideally in a stand mixer and whip until it forms soft peaks. Top cake with whipped cream.
While that's going take out a handful of oreos and lightly crush. Sprinkle oreos on top of whipped cream.
By the time your whipped cream and oreos are done your cake will have been out about 10 minutes at room temperature and be ready to serve.
The bottom line was I was proud of my creation and my son loved it. Hope you do too!
|Oreo Brownie Ice Cream Cake|