Christmas Ice Cream Cake
Tools Used: Perforated Baking Sheet, Rectangular Flexipat, Cake Server Knife, Eco Chop, Offset Spatula, Stainless Mixing Bowl, Mini Round Mold
Ingredients
1 (14 oz) package Oreo cookies
2 (1/2 gallon) cartons peppermint ice cream
12 classic rectangle ice cream sandwiches
6 ounces milk or dark chocolate
1 Tablespoon coconut oil
crushed candy canes, for topping
Directions
Place the Rectangular Flexipat on a Perforated Baking Sheet.
Set the ice cream out-you want it to soften enough to be spreadable. It should not be liquid, but should be thick and starting to melt like frosting. I found it easier to place the ice cream in a bowl and let it soften, and then stir.
Coarsely crush the Oreos. Use the Eco Chop and pul just a few times. You do not want small crumbs, but larger chunks.
Place the crushed cookies all over the bottom of the Rectangular Flexipat. Spread them evenly to create a crust. Take one of the 1/2 gallons of ice cream and spoon it on top of the cookies. Spoon it all over, then use the Large Offset Spatula to spread it around. Don't worry if a few cookies lift, it still turns out.
Stick the cake in the freezer for a minute while you unwrap the ice cream sandwiches. Remove the cake and then stick the sandwiches on top in a single layer. The last two sandwiches will fit if they are cut in half. They should cover the cake completely.
Spread the other 1/2 gallon of ice cream over the sandwiches. You may not use all of the ice cream- use as much as you can or wish. Cover with plastic wrap or lay the Medium bonmat over the Flexipat. Place in the freezer and freeze for at least 2 hours or even overnight. You can make this a few days ahead of time too!
Remove the cake 15 minutes or so before serving. Melt together the 6 ounces of chocolate and the coconut oil in the Mini Round Mold in 30 second increments, stirring after each, until melted.
Drizzle the melted chocolate over the top. Sprinkle it with crushed candy canes. Slice with the Cake Server Knife.
*The Christmas ice cream cake was a hit with my family. I needed a desert that would feed a crowd, and this was perfect. The colors of the pink peppermint ice cream are festive. This was an easy recipe and so delicious. Try not to lick the spatula after you make this!