Delicious Homemade Oreo Ice Cream Cake Recipe

Delicious homemade Oreo ice cream cake recipe. In the meantime, I would like to give you a brief description of this unique homemade frozen dessert, which is generally appreciated and can also be prepared at home. To be honest, an ice cream cake is, of course, ice cream in the form of cake, while the usual variant contains a three layer cake with a layer of ice between two cake sheets.

Between the two components, such as cake and ice cream, the first is baked in the usual way, while the part of the ice is poured into a mold and made as desired. These two components are then assembled in the frozen state.

Whipped cream is used for glazing because other glazes generally do not stick to frozen cake. Everything is then kept frozen until it is ready to serve, if it can be easily removed to thaw until it can be cut, but be careful that the ice does not melt. Besides, you can also use your favorite ice cream that you have bought in the store to make Oreo Ice Cream Cake if you want.

Delicious Homemade Oreo Ice Cream Cake Recipe baskin robbins

How can you make your Oreo ice cream cakes even more special? Very simple - just follow these guidelines:

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Introduce a delicious layer of Tim Tam biscuits between the chocolate and vanilla ice cream, which come together in a delicious chocolate crunch, while the biscuits and creamy flavor are complemented. If it is not available, use more ground Oreo biscuits that give a similar effect.

Spread the vanilla ice cream over it and let it stand overnight to get the desired effect. Serve the cake immediately or refreeze it if you want to keep the glaze firm. You can keep the cake in the freezer for a maximum of 3 days, but not more.

Cut the chocolate cake into three layers. Remove the vanilla ice cream in a bowl and store at room temperature until it is slightly soft or semi-melted. Press the Oreo biscuits on the hands with cream (the cream does not have to be removed), mix with semi-melted ice cream into a smooth, creamy and spreadable mass.

Take a layer of chocolate cake and put it in the ring shape. Spread the Oreo ice cream mix over the cake batter and spread evenly with a spatula. Take the second layer of biscuit and fill with the Oreo mixture.

Now spread the ice evenly over the second layer of chocolate cake. Finally, cover a third layer of chocolate. Cover with a plaster so that the top of the cake does not harden and lasts for 4 to 5 hours or preferably at night.

When it is ready, remove the ice cream cake from the refrigerator, carefully lift the mold and release it as soon as it is firm. Beat the whipped cream until the stiff buds from a few drops of red gel and mix well.

Spread a layer of icing over the ice cream cake and arrange the Oreo biscuits in a circular pattern. Crumbs of leftover cookies in the middle of the cake. Cover with splashes if desired.

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If the candies are cold enough, make your cake together. Put half of the ice cream mixture on the crust in the spring bowl with a spatula. Place the caramel sauce over the ice and spread evenly.

Sprinkle enough Oreo crumbs to cover the caramel. Carefully add the remaining ice cream mixture to the crumbs and make sure that you do not disturb the underlying layer. Distribute the ice evenly.

Freeze the pan for 15 minutes to allow the ice to solidify. Sprinkle extra Oreo crumbs for garnishing. Then cover the dish with plastic foil and a layer of aluminum foil. If you have a leaking spring form, you can also wrap the bottom of the drawer with aluminum foil.

The cake must be kept in the freezer for at least 8 hours, but the next day it is even better when the crust is softer and the flavors have melted. Let the ice cream cake melt on the counter thirty minutes before serving at room temperature so that you can cut it.

Freeze excess cake in the shape of a feather covered with plastic and aluminum foil. If you buy ice in 1.5 liter containers, you will need a full plus about 1/3 of another. If you buy Caramel Ice Cream Sauce, you need about 9 ounces. To do this in a 9x13 container, use the ingredients 1.5 times.

Mix the butter, the sugar and the crumbs and place them on the bottom of the square bowl, place them on the bottom of the sorbet pots or the layer on the bottom of a glass bowl. Dissolve each package of gelatine in water 1/1 c. Boil.

Place them on large pie plates and let cool until they are firm. Soften 1 on gelatin in 1/4 cup of cold water. Heat the pineapple juice. Add gelatine and stir until it dissolves. Chill, but do not let it get too fat. Beat the whipped cream in a large bowl until it retains its shape, add sugar and vanilla extract.

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Mix the mixture of gelatin. Cut the colored gelatin cake plates into 3/8 inch cubes. Scrape the jelly cubes into the cream mix with a flat spatula and mix well until they are evenly mixed.

Carefully pour the mixture into sippy glasses or place it into a prepared glass bowl. To serve, place a dollop of whipped cream and a fortune cookie at the edge of each glass of sorbet.

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