It’s like a huge frozen oreo!
Summer for me is all about trying to cool down, and coming up with delicious recipes that don’t require an oven. Of course, I still bake macarons and bread and pizzas, but a freezer dessert ticks all the right boxes. And the ice cream base for this cake is no-churn, so you don’t need any special equipment.
Easy peasy to put together, and it tastes sooooo good!
Makes 1 x 24cm (9 or 10″) ice cream cake
Preparation: about 20 minutes
Freezing: at least 8 hours, or overnight
200g (7 oz) dark chocolate
200g (7 oz) chocolate cookies, roughly crumbled
500ml (2 cups) whole cream
1 x 397g (14 oz) can sweetened condensed milk, chilled
2 tsp vanilla extract
Melt chocolate by stirring over low heat in a double boiler, a bowl set over a pan of simmering water, or in a microwave on medium and stirring every 20 seconds. Set aside to cool a little while you prepare the rest of the ingredients.
Prepare a 24cm (9 or 10″) springform cake pan by lining completely with plastic wrap, leaving enough overhang to cover the top.
Crumble the cookies roughly into a bowl. You don’t want them too fine, because the cookie bits stay crisp in the ice cream and provide a great texture.
In a large mixing bowl, beat the cream on medium-high speed until thick and fluffy, but not quite to the texture of whipped cream.
Add the condensed milk and beat just until very soft peaks form when the whisk is lifted – it should have a thick, mousse-like consistency.
Remove 1/3 of the mixture into a separate bowl, and stir the vanilla extract through it.
Beat the melted chocolate into the remaining 2/3 of the mixture, then use a wooden spoon or spatula to fold the crumbled cookies into it.
Spread half the chocolate cookie mixture into the cake pan, carefully spoon and spread the vanilla mixture over it, then carefully spoon and spread the remaining chocolate cookie mixture over the top. You will probably get some intermingling of layers, but just be as gentle as you can to avoid mixing them too much.
Fold the plastic wrap overhang over the top and freeze for at least 8 hours or overnight.
To serve, uncover the top, flip onto a serving plate and remove plastic wrap. Cut into wedges with a large sharp knife.