Ice Cream Cake W/Fudgy Crunchies

By peridot728

Ingredients

• 1 1 8 package (15.5 oz) Oreo cookies, cream filling removed. Reserve 8 cookies for
• 1 1 8 package (15.5 oz) Oreo cookies, cream filling removed. Reserve 8 cookies for
• 1 1 8 package (15.5 oz) Oreo cookies, cream filling removed. Reserve 8 cookies for
• the crunch filling.
• the crunch filling.
• the crunch filling.
• 7 7 7 TB salted butter, melted
• 7 7 7 TB salted butter, melted
• 7 7 7 TB salted butter, melted
• Half gallon tub of mint chip ice cream (or other flavor)
• Half gallon tub of mint chip ice cream (or other flavor)
• Half gallon tub of mint chip ice cream (or other flavor)
• Half gallon tub of vanilla bean ice cream (or other flavor)
• Half gallon tub of vanilla bean ice cream (or other flavor)
• Half gallon tub of vanilla bean ice cream (or other flavor)
• 1 1 1 cup easy homemade fudge sauce (*see below)
• 1 1 1 cup easy homemade fudge sauce (*see below)
• 1 1 1 cup easy homemade fudge sauce (*see below)
• 2 2 2 cups easy homemade whipped cream for decorating and serving (**see below)
• 2 2 2 cups easy homemade whipped cream for decorating and serving (**see below)
• 2 2 2 cups easy homemade whipped cream for decorating and serving (**see below)

Preparation

Step 1

Make fudge sauce (recipe below) and whipped cream (recipe below), and set aside in fridge.

Coarsely break up 8 chocolate cookies (no cream filling) into bits for the crunch filling. Set aside.

Process remainder of chocolate cookies into fine crumbs, using food processor (or enclose cookies in heavy duty freezer bags and crush finely with rolling pin.) Combine fine chocolate crumbs with melted butter. Mix well. Lightly grease bottom of a 9 inch springform pan, and press crumb mixture tightly and evenly into bottom of pan. Tip: Use bottom of a flat-bottom cup to do the pressing. Place pan in freezer.

Meanwhile, allow mint chip ice cream to soften at room temp about 5-10 minutes.

Spread approx. three-fourths of the entire tub of ice cream evenly over crumb crust (or use as much as you’d like.) Place pan in freezer.

Mix 1 cup of lukewarm fudge sauce with the 8 coarsely broken cookie bits. Spread this filling evenly over first ice cream layer, leaving 1 cm space around edges.
Freeze 30 minutes.

Slightly soften vanilla bean ice cream, and spread about three-fourths of entire tub evenly over the fudge filling. Freeze until firm.

Decorate with homemade whipped cream as desired. Keep frozen until ready to serve. Before serving, let sit at room temp approx. 5 minutes, and remove carefully from springform pan.

*HOT CHOCOLATE FUDGE SAUCE (approx. 1 cup)

3 oz semi sweet chocolate
1/2 cup heavy cream
6 TB brown sugar
2 TB unsweetened cocoa powder
1 TB regular salted butter
1 tsp vanilla extract
small pinch kosher salt

Combine all ingredients in small, heavy saucepan set over medium heat. Bring to a boil, whisking constantly. Once it reaches a boil, immediately reduce to simmer. Simmer and whisk for 5 minutes. Remove from heat and let cool to warm or lukewarm before serving. Keeps well in sealed container in fridge.

**STABILIZED WHIPPED CREAM

2 cups heavy whipping cream, very cold
4 TB powdered sugar
2 TB vanilla extract (or Kahlua or other flavored extract)
2 tsp unflavored gelatin powder (Knox)
2 TB water

Pour cold heavy whipping cream, powdered sugar, and vanilla extract in a large metal bowl. Place bowl and whisks of electric mixer in fridge for 5-10 minutes to make everything cold.

Meanwhile, combine gelatin powder and 2 TB water in a small glass bowl. Once water has been fully soaked up by the gelatin, microwave the mixture for 15-20 seconds. It should become a thick, hot liquid. Stir well and let sit at room temp.

Remove the bowl from fridge. Beat on medium-high until soft peaks just start to form. Set whipped cream aside and check the gelatin mixture. (If it has re-coagulated, microwave a few seconds at a time until it turns liquid again.) If it’s hot, stir until it cools down to lukewarm. It should be a slightly warm liquid, but not hot. Resume beating whipped cream, while steadily pouring liquid gelatin right where the whisks are beating, to ensure it is being fully incorporated.

Beat whipped cream to stiff peaks. Try to stop beating right at stiff peaks, but if you accidentally over-beat it a little bit, don’t worry. It will still frost and pipe fine.