Prepare 9" springform pan by lining parchment paper on the bottom. Cut a thin 4-5" ribbon of parchment paper and carefully place it around the sides of your pan. If you are doing an optional Oreo Crust - pour melted butter over crushed Oreos, mix well and press into your prepared pan. Freeze for 15-30 minutes. If not, proceed to step 2. For simple ice cream cake, I omit Oreo crust personally - there's plenty of crunch in fudge cookie layer.
For Peanut Butter Ice Cream Cake version, line inside of a bowl with plastic wrap, so that it overhands for easier removal. Break Kit Kat bars in half lengthwise and line them around the bowl. You may slice them a bit to fit them together as snuggly as possible. If you wish, to prevent leaks, brush the inside of this cake with melted chocolate. But if you work fast enough, the leaks between the bars will be minimized.
Spread softened ice cream into the prepared pan. Allow it to fill just about half of your pan. You will need almost the entire 1.66L container of ice cream (perhaps less one cup.) Freeze for at least half an hour. In the meantime, you can prepare and cool the hot fudge. (Scroll down for the recipe.)
Pour prepared but cooled hot fudge into your pan. Sprinkle crumbled cookies of choice over it. Freeze for 15-30 minutes.
Spread the other ice cream over hardened cookie layer. Again, you will need almost the whole container. Even out the top. Freeze for at least 4 hours, ideally overnight.
Whip all the whipped cream ingredients together to firm peaks.
For Giant Peanut Butter Ice Cream Cake, you don't need the cream. Just drizzle the top with some melted caramel, chocolate, spread some shaved chocolate chips, perhaps colourful candy (such as M&Ms) or any other garnishes of choice.
Remove the ice cream cake which should by now be frozen solid from the freezer. It will be easy to unmold since we used parchment paper to line the sides of the springform pan. Ice the cake with the whipped cream icing. You will need to work fast to prevent the cake from melting. Do not decorate the cake yet. When iced, place your cake into the freezer uncovered for an hour.
After your cake is iced and frozen, you can remove it from the freezer and further garnish in a decorative pattern of choice. Allow the cake to come to room temperature for about 5 minutes before serving. Use sharp knife, that you ran under hot water and wiped dry with the paper towel, to cut neat slices.
Ingredients
Directions
Prepare 9" springform pan by lining parchment paper on the bottom. Cut a thin 4-5" ribbon of parchment paper and carefully place it around the sides of your pan. If you are doing an optional Oreo Crust - pour melted butter over crushed Oreos, mix well and press into your prepared pan. Freeze for 15-30 minutes. If not, proceed to step 2. For simple ice cream cake, I omit Oreo crust personally - there's plenty of crunch in fudge cookie layer.
For Peanut Butter Ice Cream Cake version, line inside of a bowl with plastic wrap, so that it overhands for easier removal. Break Kit Kat bars in half lengthwise and line them around the bowl. You may slice them a bit to fit them together as snuggly as possible. If you wish, to prevent leaks, brush the inside of this cake with melted chocolate. But if you work fast enough, the leaks between the bars will be minimized.
Spread softened ice cream into the prepared pan. Allow it to fill just about half of your pan. You will need almost the entire 1.66L container of ice cream (perhaps less one cup.) Freeze for at least half an hour. In the meantime, you can prepare and cool the hot fudge. (Scroll down for the recipe.)
Pour prepared but cooled hot fudge into your pan. Sprinkle crumbled cookies of choice over it. Freeze for 15-30 minutes.
Spread the other ice cream over hardened cookie layer. Again, you will need almost the whole container. Even out the top. Freeze for at least 4 hours, ideally overnight.
Whip all the whipped cream ingredients together to firm peaks.
For Giant Peanut Butter Ice Cream Cake, you don't need the cream. Just drizzle the top with some melted caramel, chocolate, spread some shaved chocolate chips, perhaps colourful candy (such as M&Ms) or any other garnishes of choice.
Remove the ice cream cake which should by now be frozen solid from the freezer. It will be easy to unmold since we used parchment paper to line the sides of the springform pan. Ice the cake with the whipped cream icing. You will need to work fast to prevent the cake from melting. Do not decorate the cake yet. When iced, place your cake into the freezer uncovered for an hour.
After your cake is iced and frozen, you can remove it from the freezer and further garnish in a decorative pattern of choice. Allow the cake to come to room temperature for about 5 minutes before serving. Use sharp knife, that you ran under hot water and wiped dry with the paper towel, to cut neat slices.
