Before serving, let the cake sit at room temperature for about 20 minutes. If the cake begins to get too soft, put it back into the freezer for a few minutes.įreeze an additional 1 1/2 hours and up to overnight. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.įrost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. Preparation Step 1 Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Quickly spoon softened ice cream into the pan or pie plate. Stir in 1/2 cup of the peppermint sticks and 1/2 cup of the chocolate mint candies. Place a plate on the bottom and invert once more.įor the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. In a large chilled bowl, soften ice cream by using a wooden spoon to stir and press ice cream against the side of the bowl. We used a food processor to gently pulse the Oreo cookies until they looked like fine crumbs. Since the chips in the ice cream get pulverized in the blender, stirring in. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Ingredients: Mint Oreo Cookies Butter, softened Hot Fudge Sauce Mint Chocolate Chip Ice Cream Cool Whip How to make chocolate chip mint ice cream cake: Crush the cookies. An addition of chocolate amps up the iconic minty and decadent Shamrock ice cream shake. Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Spread with an offset spatula to make a smooth top. Scoop the ice cream onto the cookie layer, packing it in tightly. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. This cool and creamy combination is perfect for cakes, pies, cookies, ice cream, and just about any other dessert you can dream up. For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle.
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