Oreo Chocolate Ice Cream Cake
Are you an ice cream fan? This easy 5 ingredients Oreo Chocolate Ice Cream Cake No Machine, No Condensed Milk is for you. Frankly, i’m a chocolate and ice cream holic and i love the taste of smooth sweet melted in your mouth. I made this easy chocolate oreo ice cream for my family and they adore it, it is so easy and quick to prepare and as a working mother i love the easy recipes to prepare. You’ll enjoy every single bits of this lovely ice cream cake, I know it’s winter but sometimes i love to eat some fresh cold thing, and for this time of year a 14 days away from christmas nothing is forbidden wright? 🙂
Tips for a successful cake:
- Don’t over whipped the cream otherwise the cream will crumble and break.
- Let the cream cold and well chill before whipped it, it will quickly coherent.
- Freeze at least for 2 hours or until well set.
- When out of fraser the cake will be so cold and hard to cut as all ice creams, i suggest to let it set For 10 minutes, so you can easily cut, also use a sharp knife to easily sliced.
What ingredients you’ll need to make this Oreo Chocolate Ice Cream Cake?
You’ll need a simple 5 ingredients to make this lovely cake:
- Oreo cookies
- Heavy cream
- Cocoa powder
- Powdered sugar
- Milk
- and for topping dark chocolate
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Oreo Ice cream Cake
Ingredients
- 154g Oreo Cookies
- 2 Cups cold heavy cream (400ml)
- 6 tbsp cocoa powder (sifted)
- 1 cup powdered sugar (sifted)
- 1 cup milk
For chocolate ganache:
- 35g Dark chocolate
- 1/4 cup cream (50ml)
Instructions
- In a large bowl whippe cream on a low speed, add sugar and cocoa powder gradually, 1 tablespoon at a time until all well combined then whipped the cream on a high speed (keep an eye on it ) until coherent.
- Cover rectangular cake pan with plastic wrap. Pour half amount of cream batter in the plastic covered cake pan, dip oreo cookies in a warm milk and row the cookies in the middle of cake. Add the remain half of cream batter and smooth the top with spatula.
- Freeze for 2 hours or until well set.
- For ganache: Heat the cream, pour it on the chocolate. Mix until chocolate melt and you have a smooth chocolate ganache.
- Garnish cake with the ganache. Serve immediately, or store at fraser until serving.
Enjoy!
