This is an ancient recipe I found in the Toronto Star in the 80’s. Look how nicely I cut out the article and glued it on paper and put it in a binder! (obviously the work of someone in their 20’s creating something special OMG!) I have modified it in a few ways but, it is based on this recipe called Layered Ice Cream Cake. This is the kind of cake all men go crazy for for some reason. Even when they say they don’t like ice cream cake they love it. It’s right up there with the key lime pie. There is no baking involved (obviously) and it can stay in your freezer for at least a month. This is a perfect dessert for a summer party. You can make it the day before and it feeds a huge crowd. I am telling you they go nuts for it!
*in the first picture I forgot the Oreo crumbs in the second I forgot the almond cookies so, I have included both.
You will need:
- 9 1/2 inch spring form pan (that s a pan with two pieces that lock together)
- food processor/blender (unless you buy crumbs)
- 1 box of your favourite almond cookies
- Oreo crumbs
- 1 cup whipped cream
- 1 tbsp butter
- instant coffee/espresso
- slices almonds
- chocolate chips
- Skor bits (caramel toffee chunks- you could chop up a bar!)
- 1 chocolate ice cream (small high quality tub is perfect size)
- 1 vanilla ice cream
- 1 coffee ice cream
It ain’t low fat but, it’s high impact! and you don’t eat it it everyday. I think you have to use a high quality ice cream here- Ben & Jerry’s or Haagen Dasz is perfect for quality and size of container. There are lots of steps and it can be messy but the end result is so worth it. The only real effort is making the chocolate ganache/sauce and making the crust. If you are not a baker this is an impressive dessert and you will look like a star.
Did I mention? It is crazy good!
Let the ice cream soften for 20 minutes before using.
Step 1: completely line the spring form pan with plastic wrap so it comes over the outside edges.
Step 2: in a food processor add a little more than half the package of almond cookies and grind until fine
powder, add I tbsp melted butter (20 seconds in microwave) and 1/4 cup Oreo crumbs. Press the crumbs into the plastic lined pan making sure its even and in all corners.
*if you have a few cookies that just don’t chop up …just eat them! I used these cookies which are from Sweden and you can buy them at any grocery store or Ikea I like them because they have no artificial additives in them. (kind of dumb to focus on that since there is crap in the skor bits and Oreos but there you have it- these are things I would rarely buy.)
Step 3: cut the carton in half and pull off of ice cream. Slice into thin slices. I find when you cut the rounds in half it makes the job easier (on this first layer I kept them whole and its not as easy to cut them evenly or to place them)
Step 4: layer the ice cream over the crust and squish with your fingers or the back of a spoon to help fill in gaps. Put back in freezer for 10 minutes and you can add the other tubs of ice cream back to the freezer while you make the ganache (chocolate sauce) You could also make the sauce first before starting the recipe.
Step 4: take a small container of whipped cream and let come to just boiling. Watch it! it will happen quickly and can easily boil over the pot if you walk away. (ask me how I know that!) As soon as the cream boils remove from heat and add 1 1/3 cups of good quality choc chips (don’t buy artificial chocolate, you have invested in good ice cream do not go cheap now, it makes all the difference!) Leave the chips for 1 minute and then stir until all chips melt and you have ganache. Remove from pan add add to something you can easily pour with. I used a large measuring cup. You should have enough sauce to cover the layers and have leftovers for serving with your cake.
Step 5: get cake from freezer and pour a layer of sauce on chocolate layer of ice cream, then add some Skor bits and almond slices.
Step 6: slice vanilla ice cream and quickly layer on top of cake, now its starting to melt.Move it
I find it best to go around the outside first, then fill in gaps, smooth with a spoon
(it doesn’t have to be perfect)
Step 7: add more chocolate ganache/sauce, sprinkle almonds, skor bits, put back in freezer another 10 minutes.
Step 8: slice final coffee ice cream
Step 9: cover final layer, smooth with back of spoon.
Step 10: cover with chocolate ganache, almonds, skor bits and put in freezer at least 5 hours to firm.
* you should have leftover chocolate ganache which can be served with the cake
(you can reheat in microwave 10 seconds before serving)
Step 11: remove the spring form outer ring. Peel back plastic wrap and cut with a large knife run under hot water for a few seconds and dried off. It makes a clean cut. You will just need a tiny slice because it is very rich and incredibly divine.
You can also remove the nasty, melty plastic wrap, then just pick up entire cake and put on new clean plastic wrap. You can entirely cover the cake with plastic wrap once it is frozen solid. It is a good idea to cover cake entirely so it does not absorb any smells from anything in the freezer. It can stay in freezer for up to a month. Not that it will last that long!
I know you want to make this!