Ultimate Ice Cream Cake From Scratch (No-Churn)
This decadent ice cream cake takes minutes to put together and seconds to consume
Ingredients
For the Oreo base:
- 20 Oreos or your favorite cookie, to amount to 1 ½ cups of cookie crumbs
- ¼ cup unsalted butter melted
For the ice cream:
- 2 ½ cups (600ml) heavy whipping cream, chilled*
- 1 ⅓ cups the size of 1 standard US can- 397g sweetened condensed milk
- 2 tsp vanilla extract
For my favorite add-ins:
- ½ cup toasted peanuts chopped
- ½ cup salted caramel sauce
- 8-9 oreos chopped
- 1 tbsp instant espresso powder
- Optional: Oreos, peanuts, caramel sauce, chocolate sauce and chocolate chips to decorate
Instructions
- 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 ¾ of the Oreo mixture into the tin, reserving ¼ 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.
Notes
*Heavy cream is also referred to as double cream. It should have between 30-26% of milk fat and should be pourable to whip. Chilling the cream before using makes whipping a lot easier. **The add-ins listed are what I used in the video- but by all means, you can customize this recipe to your taste (i.e. add melted chocolate/cocoa for chocolate ice cream, strawberries, digestive biscuits and cream cheese for a strawberry cheesecake twist, cinnamon, etc etc.)
Base recipe adapted from Nigella