This decadent ice cream cake takes minutes to put together and seconds to consume
Summer is at its season finale. The days grow shorter, the air becomes frigid and the hats, jackets and scarves emerge from storage. This recipe should have been posted earlier- because in the Netherlands, fall is already here. And rain. Lots of rain. All day. Not that that’s a characteristic of fall, it’s a characteristic of the Netherlands.
But ice cream doesn’t have to be a summer dessert, so forget my seasonal negligence.
This no-churn ice cream cake is mind-blowing.
Literally. Anything fabulous outlandish flavour combination you have in mind, you can do. The sky is the limit.
The basic ice-cream recipe is one that has been circulating the internet for a while now- a combination of heavy cream and sweetened condensed milk. It’s up to you if and how you want to embellish it.
I went with a lets-add-everything-I-can-possibly-think-of combination which involves Oreos (lots of Oreos), salted caramel, peanuts and coffee.
Other combinations I’d like to try a cheesecake flavour (adding cream cheese, crushed digestive biscuits and jam to the base) or perhaps an Eton mess combination (crushed meringue and strawberries).
One thing to note– in this recipe, be super careful how much you beat the ingredients together because over-whipping/stirring will most definitely result in curdling- just whip the ingredients to a nice soft peak (if that).
Other than that, the floor is yours.
The Ultimate No-Churn Ice Cream Cake From Scratch
For the Oreo base:
- 20 Oreos (or your favorite cookie, to amount to 1-1/2 cups of cookie crumbs)
- 1/4 cup unsalted butter, melted
For the ice-cream:
- 2-1/2 cups (600 mL) heavy whipping cream, chilled*
- 1-1/3 cups (the size of 1 standard US can- 397 g)
- 2 tsp vanilla extract
For my favourite add-ins**:
- Line a 9x5 inch (23x13 cm) loaf tin (or 8-9 inch/2o-22 cm cake tin) with cling film (plastic wrap)
- To prepare the base, add the Oreos and melted butter to a food processor.
- Blitz the ingredients together until they resemble the likes of wet sand. You could also skip the food processor step and crush the cookies in a ziplock bag using a rolling pin, then add the butter.
- Evenly press 3/4 of the Oreo mixture into the tin, reserving 1/4 for later. You could also just press all of the mixture but I like to keep a little for the centre of the cake.
- Set the base aside.
- In a bowl, whip the cream with the vanilla extract until the volume of the cream increases and you get nice soft peaks when lifting the whisk from the bowl.
- Add in the sweetened condensed milk and mix for 1-2 minutes until thick.
- At this point, you can play around with the flavour combinations.
- I like to divide the ice cream base in three separate bowls.
- To one bowl, add the toasted peanuts and salted caramel sauce. To the second, add the instant espresso powder. To the third, add the chopped Oreos (ingredients listed under 'add-ins'), stirring just to combine.
- Alternate dollops of each flavour onto the ice cream base.
- Once you get half-way, sprinkle atop the reserved Oreo-butter crumbs, then continue dolloping.
- Run a spatula through the top of the cake to even the surface.
- Cover the top of the cake with more cling film, then freeze until solid (mine took about 6 hours but overnight is optimal).
- to serve, peel the cling film from the ice-cream cake and place it onto a serving plate.
- Drizzle with melted chocolate, caramel sauce and garnish with chocolate chips, Oreo chunks and chopped peanuts.
- Serve immediately and store the leftovers covered, in the freezer.