Ice Cream Cake
Ingredients: chocolate sandwich cookies, unsalted butter, soft serve ice cream, chocolate caramel fudge, candied peanut caramel · 240 min cook time · 450kcal · ~₩25,000
Ingredients
12oz chocolate sandwich cookies, 3oz unsalted butter, 1container soft serve ice cream, 1jar chocolate caramel fudge, 1jar candied peanut caramel
Instructions
1. Pulse 12 oz of chocolate sandwich cookies in a food processor and combine with 3 oz of melted unsalted butter to create the cookie base.
2. Dump the cookie butter mixture at the bottom of a cake pan and press it firmly into a flat, even layer.
3. Pop the cookie base into the freezer for about half an hour to firm up.
4. Dump in soft serve ice cream and smooth it out as evenly as possible over the cookie base.
5. Place the cake back into the freezer for about an hour to allow the ice cream to firm up.
6. Optionally, dig a ring out of the ice cream layer and pipe cooled chocolate caramel fudge into this ring.
7. Drop the cake back into the freezer for at least another half hour.
8. Add a layer of candied peanut caramel.
9. Pop the cake back into the freezer for another half hour to an hour before adding the next ice cream layer.
10. Add the final ice cream layer to complete the body of the cake.
11. Let the cake camp out in the freezer overnight to ensure structural integrity before removing, decorating, and serving.
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