The Bank Holiday Bliss Cookies Cream Ice Cream Cake
- Forget Baking: Let's Make An Ice Cream Cake !
- What You Need for This No-Fuss Masterpiece
- Shopping List Secrets: Getting the Best Layers
- Tools of the Trade (It’s Less Than You Think!)
- Building Your Dream Dessert: The Layering Game
- The Insider Scoop: Making Your Layered Cake Shine
- Pimp Your Plate and Pairing Notes
- Can I Freeze This Forever? Storage Secrets
- Swapping Stuff: Adaptations and Dietary Hacks
- Good to Know: Quick Nutrition Basics
- Frequently Asked Questions
The Bank Holiday Bliss Cookies Cream Ice Cream C
Ingredients:
Instructions:
Nutrition Facts
| Calories | 700 kcal |
|---|---|
| Protein | 9 g |
| Fat | 50 g |
| Carbs | 68 g |
| Sugar | 50 g |
| Sodium | 150 mg |
Forget Baking: Let's Make An Ice Cream Cake !
Quick Hook: The Freezer is Your Best Friend
Oh my gosh, tell me you haven't been stressed about summer desserts yet? I know I have! Finding that perfect, cooling treat is always a mission.
That’s why I am so hyped to share this incredible Ice Cream Cake . It is pure indulgence, honestly. This is the ultimate Homemade Ice Cream Cake Recipe for when the sun is blazing.
I tried making fancy baked goods last Bank Holiday. Massive fail, sticky kitchen, zero fun. Never again!
Why This Cake is Pure Genius
I quickly realised the best desserts are the ones that keep you cool, literally. That led me to perfect this Cookies and cream ice cream cake .
Forget complicated pastry chef stuff. This Ice Cream Cake No Bake method is ridiculously simple. It uses a Springform pan ice cream dessert technique.
You simply press, spread, and freeze. That’s it.
This Easy layered ice cream cake is a proper classic. It reminds me of the huge freezer cakes we used to get in the 90s.
This version, though, is way better. Think intense, crunchy Oreo ice cream cake recipe vibes. We add luxurious layers of vanilla and chocolate fudge.
It is a total crowd-pleaser, serving 10 to 12 lucky people easily.
Time, Effort, and Zero Heat
What is the biggest win? This is zero stress. It is a guaranteed spectacular centerpiece for any gathering. The total active prep time is just 20 minutes.
The hardest part is genuinely the waiting time. This Recipe For Ice Cream Cake needs at least 8 hours in the freezer.
That’s why we call it the Overnight ice cream cake recipe ! Plan ahead, chill, and reap the rewards the next day.
I learned the hard way that you cannot rush the freezing. Rushing means a leaning tower of soft ice cream.
We want sturdy layers here, folks. Structurally speaking, this beauty is cheating. It looks professional, but you barely lifted a finger.
It’s perfect for birthday parties or summer barbecues. Plus, you get that lovely hit of calcium from all the dairy.
Gotta find the silver lining, right? Ready to ditch the oven and embrace the freezer? Let’s grab the equipment and the ingredients list.
What You Need for This No-Fuss Masterpiece
Let’s be honest, half the battle in any recipe is knowing exactly what kit you need and what ingredients truly matter.
Because we are making a proper Homemade Ice Cream Cake Recipe , the quality of what goes in really shines through.
This Ice Cream Cake No Bake beauty relies on stellar foundations. Don't cheap out!
Shopping List Secrets: Getting the Best Layers
If you want the perfect Classic Ice Cream Cake , grab the good stuff. Since we aren't cooking anything, the flavour hinges on quality ice cream.
Main Ingredients (Essentials Only)
For the crust, you need 280 g ( 10 oz ) of chocolate sandwich cookies. I always use Oreos because it makes it a brilliant Oreo ice cream cake recipe , but if you fancy a slightly drier, less sweet base, go for Digestives.
Bind them together with 115 g (or 8 Tbsp) of melted unsalted butter . Don't skimp on the butter, otherwise your base will crumble and make slicing a nightmare.
Then we hit the good bit: the ice cream. You need two big tubs, about 1.8 Litres (1.5 Quarts) each.
We’re using vanilla for the base layer and Cookies and cream ice cream cake flavour for the top. Make sure you get full-fat, proper dairy ice cream.
The cheaper stuff freezes harder and won't spread well when you try to Make An Ice Cream Cake . Seriously, you’ll thank me later.
The Flavour Boosters and Quick Switches
This Easy layered ice cream cake is all about simple flavour combinations. The secret to making the crust taste extra good is a tiny pinch of fine sea salt added to the cookie crumbs.
It just wakes up the chocolate flavour.
For the middle layer, you need 240 ml (1 cup) of chocolate fudge sauce. Honestly, buying a decent ready-made sauce saves so much faff.
Just make sure it’s chilled first so it doesn't melt the vanilla layer below! If you hate fudge, swap it out for a thick layer of salted caramel—that works a treat too.
This simple addition elevates this Recipe For Ice Cream Cake massively.
Tools of the Trade (It’s Less Than You Think!)
You don't need fancy chef gear for this, thank goodness. Because this is an Overnight ice cream cake recipe that needs to hold its shape while freezing, one item is non-negotiable.
Essential Equipment
You absolutely must have a 9-inch (23 cm) Springform pan ice cream dessert tin. This is crucial! If you use a normal cake tin, you’ll never get the finished cake out cleanly.
Trust me, I made that mistake once; it looked like a frozen disaster zone.
You also need parchment paper to line the base. This stops everything from sticking! A food processor makes crushing the biscuits super fast, but if you don’t have one, just use a zip-top bag and a rolling pin.
Great stress relief!
Finally, a good rubber spatula or an offset spatula is essential for spreading those softened ice cream layers evenly. It really helps you achieve that clean, professional look for your final Ice Cream Cake layers.
Building Your Dream Dessert: The Layering Game
Okay, let’s get down to business. This isn't really baking, right? We are constructing a truly epic, Homemade Ice Cream Cake Recipe .
This glorious Cookies and Cream Ice Cream Cake is all about structure. Honestly, the key to success here is just being organised.
Let’s Make An Ice Cream Cake that looks professionally made.
The Essential Prep Work
First, you need to prep the pan. Grab that 9-inch Springform pan ice cream dessert pan. Line the bottom with a circle of parchment paper.
Grease the sides slightly. This stops everything from sticking later on. My first time making this Ice Cream Cake No Bake , I totally skipped the pan lining.
Oh my gosh, disaster!
Next, the crust. Crush those biscuits—Oreos or Digestives, whatever you fancy for this Oreo Ice Cream Cake Recipe . Mix them with the melted butter.
Now, listen closely: you must press the mixture down firmly. Use the bottom of a sturdy measuring cup or glass.
You need a rock-solid foundation for this towering beauty. Once pressed, pop the crust into the freezer for a tight 30 minutes .
No cheating!
Layering Like a Pro
Now for the crucial part: softening the ice cream. This is where patience pays off. Take the vanilla ice cream out first.
Wait 10 to 15 minutes . It should be soft and spreadable, like a thick milkshake. If it starts pooling water, it is too soft and will refreeze with those horrible, gritty crystals.
Spread Layer 1 quickly over the frozen crust. Smooth it right to the edges. Now, back to the freezer! Freeze Layer 1 for a minimum of 2 hours .
Seriously, set a loud timer. Once it’s fully solid, you can add the chocolate fudge layer. Then repeat the exact process with the Cookies and Cream Ice Cream .
This careful, Easy Layered Ice Cream Cake process ensures clean, sharp layers.
The Final Set and Slice
Cover the pan loosely and let it set up. This is absolutely an Overnight Ice Cream Cake Recipe . A minimum of 6 hours will do, but overnight is always best.
You want it rock-solid before you try to decorate or cut it.
My best tip for cutting any Classic Ice Cream Cake ? The hot knife trick! Keep a tall jug of hot, almost boiling water nearby.
Dip your long slicing knife into the water, wipe it immediately on a clean towel, and slice quickly. Repeat this for every cut.
You get those pristine edges, and the perfect slice of this delicious Recipe For Ice Cream Cake every single time.
Honestly, it makes all the difference!
The Insider Scoop: Making Your Layered Cake Shine
Right then, you’ve put in the time for the big freeze and now you have a magnificent Homemade Ice Cream Cake Recipe waiting in the wings! Honestly, the biggest challenge with this beautiful Ice Cream Cake No Bake wonder isn't making it; it’s waiting for the overnight ice cream cake recipe period.
If you followed the steps for this Easy layered ice cream cake , you’re golden. Now, how do we make it look and taste even better?
Pimp Your Plate and Pairing Notes
For plating, remember that sharp, hot knife trick—it makes all the difference when serving a truly gorgeous slice of this Classic Ice Cream Cake .
Trust me, I learned that lesson the hard way trying to cut a frozen brick once!
To serve, I love offering a small jug of warm, homemade salted caramel sauce on the side. The contrast between the molten sauce and the icy Ice Cream Cake is just chef’s kiss .
It cuts through the richness nicely. If you want something lighter, serve it alongside some fresh, sharp summer berries. As for drinks, a strong coffee or a chilled glass of Prosecco works a treat to balance all that creaminess.
Can I Freeze This Forever? Storage Secrets
Since this is essentially a giant frozen biscuit, storage is dead easy. Keep your finished Springform pan ice cream dessert tightly wrapped.
I use two layers of cling film, followed by a layer of foil. This prevents dreaded freezer burn.
Stored properly, it lasts beautifully for up to a month. But seriously, who has an Ice Cream Cake hanging around for a month? When you want to slice it, let it sit out on the counter for about 10 minutes before cutting.
This just softens the layers slightly, making slicing effortless. Remember, never microwave the whole cake!
Swapping Stuff: Adaptations and Dietary Hacks
One of the best bits about this Recipe For Ice Cream Cake is how flexible it is. Want to shift the flavour profile of your Oreo ice cream cake recipe ? Go for it!
If you need a dietary swap, it’s simple. For gluten-free, use GF sandwich cookies for the base and ensure your ice cream is labelled GF.
For a dairy-free Cookies and cream ice cream cake , swap the butter for solid coconut oil in the base.
Use your favourite plant-based vanilla and cookies and cream alternatives for the layers. They freeze just as well!
For a seasonal swap, ditch the fudge layer entirely in spring. Instead, use a thin spread of tart lemon curd. It works wonders against the vanilla layers!
Good to Know: Quick Nutrition Basics
Okay, let's be real: this is a celebratory dessert. It’s rich, comforting, and designed purely for delicious indulgence. The key health benefit? Pure, unadulterated joy! This cake brings people together, and honestly, that’s better than any nutrient count.
Go ahead and Make An Ice Cream Cake tonight. You deserve it!
Frequently Asked Questions
How long does an Ice Cream Cake really need to freeze before it's solid enough to serve?
While the recipe suggests minimums for each layer, for truly structural perfection—the kind that won't fall apart when the springform pan comes off—you must let the completed cake freeze for a long haul. We recommend a solid overnight stint, or at least 8 hours.
If you try to decorate or slice it before it’s rock-solid, you’ll end up with a messy, leaning tower of Pisa, which is a bit of a shame after all that effort.
I always struggle to get clean slices! What's the secret to cutting this frozen masterpiece without making a mess?
Ah, the classic frozen dessert dilemma! The key is the hot knife trick. Before slicing, dip a sharp, long knife into a jug of very hot water, wipe it clean immediately, and slice quickly through the cake. Repeat this process—dipping and wiping—between every single cut.
This provides just enough heat to melt a tiny path through the ice cream, guaranteeing you glorious, clean slices every time.
Help! My ice cream layers kept melting into each other during assembly. What went wrong?
This usually happens if the ice cream was too soft or you rushed the freezing stages. Remember, you only want the ice cream just soft enough to spread (like a thick shake), not melted or liquid. Crucially, the vanilla layer needs to be completely firm and frozen before you attempt to add the gooey fudge layer or the next scoop of ice cream.
If you skip this critical freezing time, the layers will inevitably mix and create a structureless mess.
Can I make this Ice Cream Cake days in advance, and how should I store leftovers?
Absolutely, this cake is brilliant for advanced prep and will keep happily in the freezer for up to two weeks! If storing for longer than a day, ensure the cake (before adding the whipped cream topping) is wrapped tightly in two layers of cling film, followed by a layer of foil. This stops freezer burn and prevents any unsavoury freezer smells creeping in.
Store any leftovers in the same tightly wrapped manner.
I’m not a fan of chocolate biscuit crusts. What are some easy substitutions for the base?
Not a problem! For a classic British take, substitute the Oreos with plain Digestive Biscuits mixed with the melted butter. If you fancy something American, Graham Crackers work beautifully.
Alternatively, for a richer treat, use a thin, pre-baked and completely cooled brownie layer instead of biscuits for a sturdy foundation—just ensure whatever base you choose is compacted tightly before freezing.
