Move over Fudgie the Whale, this homemade ice cream cake is here to stay! There’s something truly delightful about an ice cream cake- the way the layers look when it’s first cut, the way it starts to melt and the flavors meld together as you’re eating it, and finally, the contrast of cold soft ice cream with the crunchy Oreos and gooey cake- it’s truly a winning combo. For this ice cream cake, I used Bassett’s Ice Cream, which is a wonderful ice cream company based in Philadelphia! For this cake, I used three flavors- chocolate, vanilla, and cookies & cream. I picked three more simple flavors so that my add-ins wouldn’t make the combo too overwhelming but feel free to get creative- use your favorite flavors and mix it up!

Ingredients

Base

• 3 pints of ice cream (I used Bassett’s Chocolate, Vanilla, and Cookies & Cream)

  • Feel free to use all of one flavor, or mix it up and use your 3 favorites!

Layers

• I batch of your favorite chocolate cake recipe or 1 box of chocolate cake mix!

• 1 sleeve of Oreos (you can also sub Nilla wafers for vanilla cookie crumbles!)

• Rainbow sprinkles or nonpariels

Ganache

• 4 oz bittersweet chocolate

• 4 oz heavy cream

Whipped Cream

• 1/2 cup heavy cream

• 1 tsp. powdered sugar

• 1/2 tsp. vanilla

Method

Ahead of time:

Cake

1. Bake your chocolate cake according to the recipe/box in an 8” round and set aside until cooled

Ice Cream

1. Remove the ice cream from the freezer and allow it to soften

2. Line 3- 9” baking pans with plastic wrap

3. Pour the softened ice cream into the lined baking pans and level using an offset spatula

4. Place all three ice cream layers into the freezer overnight to freeze solid

Ganache

1. Over a double boiler, or in the microwave in 10 second bursts, heat the chocolate and heavy cream in a bowl and stir until melted. Pour into a squeeze bottle (or a plastic bag) and set aside to cool. As the ganache cools it will have a thicker texture.

Whipped Cream

1. Pour the heavy cream into a glass bowl and whip using a whisk until soft peaks form

2. Add in the vanilla and powdered sugar and continue to whisk until firm peaks form

Oreos

1. Place the Oreos in a plastic bag and then crush until they’re broken up

Assembly

1. Line an 8” spring form pan with saran wrap

2. Un-mold the ice cream disc of the flavor you would like to be the top layer into the spring form pan

3. Cover the first layer with the Oreo soil

4. Un-mold the second ice cream disc on top of the cake layer

5. Cover the second layer with the Oreo soil

6. Un-mold the third ice cream disc on top of the Oreo layer

7. Top with the cake layer cake and lightly press to ensure the stack is together

8. Place the cake in the freezer for a few hours to firm up

9. When you’re ready to serve, remove the cake from the spring-form pan and transfer it onto a plate

10. Drizzle with the chocolate ganache, pipe whipped cream around the border and top with sprinkles!

11. Cut into slices and enjoy!