This post is sooo late; I actually made this for Eid and planned to post soon after!! Anyway, this recipe is actually derived from this Banana Split Ice Cream Cake recipe and the ganache is from here. Now lets check out my version!
This cake is really, really easy, though my instructions regarding the timings may appear complicated. Instead of listing out all the ingredients first, I’ll go layer by layer.
Note: You’ll need a springform pan for this. If you don’t have one, you can line the base of any pan with cling film so that it overflows out from the sides. When the cake is done, you just lift it out by the extra cling film.
For the Base/Crust:
20 Oreo cookies
4 tbsp unsalted butter, melted
1. Crush the cookies in a mixer till they resemble breadcrumbs.
2. Mix them with butter until completely moistened.
3. Press into the base of a spring form tin and freeze for at least 15 minutes.
Note: Don’t press the base too hard or it’ll be difficult to cut once frozen.
For the Ice cream layers:
½ litre chocolate ice cream
½ litre vanilla ice cream
1. Place chocolate ice cream in the fridge for 30 minutes to soften.
2. Whisk well to make it smooth and spreadable.
3. Spread over the Oreo base completely, smoothing the top.
4. Cover with cling film and freeze for 1 hour.
5. Place vanilla ice cream in the fridge for 30 minutes to soften.
6. Whisk well to make it smooth and spreadable.
7. Spread over the frozen chocolate layer completely, smoothing the top.
8. Cover and freeze for at least 2 hours.
For the Ganache:
150 g dark chocolate, chopped
150 g cream
1. Bring cream to just a boil and then simmer.
2. Pour onto chocolate pieces in a bowl.
3. Let it sit a while and then stir till completely melted and smooth.
4. Spread the chocolate ganache over the top of the frozen vanilla layer, smoothing with a spatula.
5. Cover with cling film and freeze for 2 hours.
Before serving:
1. Invert the cake tin onto a plate.
2. Wrap a hot kitchen towel around the cake pan, hold it there for about 30 seconds or till the cake loosens and slides out.
3. Remove the bottom of the spring form and turn the cake right side up on your serving dish.
4. Freeze again for 10 – 15 minutes.
5. Cut using a hot, dry knife to get clean edges.
There, easy as pie, isn’t it?? It’s the perfect dessert to make ahead for a dinner party, so you can focus on your other dishes :-). I’m sorry I didn’t take too many pics, I remembered it only after doing the vanilla layer.
Notes:
1. Check the note about the base above.
2. You can make as many layers as you like, just remember to soften the ice cream in the fridge beforehand and to freeze well in between each layer.
3. You may add fruit or nuts or both.
4. Options for garnishing are unlimited.
See, this must be the most customizable dessert ever!!! And though it doesn’t need any skill of any sort, the end result looks like you’ve worked hard over it!!
So guys, do try this out and let me know how it went!!
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