Have you ever found yourself shelling out a small fortune for an ice cream cake? I recently encountered this dilemma when I spent $16 on a rather unimpressive cake topped with just a sprinkle of Oreo cookies. Expecting a delightful taste to match the hefty price tag, I was sorely disappointed. What I received was a bland slab of ice cream with no crust and a layer of whipped cream that tasted as if it had been sitting out for ages. Disheartened, I resolved to create my own ice cream cake, figuring it couldn’t be too difficult. Surely, I could craft something much tastier and visually appealing while spending less money.
To start, I made an Oreo cookie crust. I recall when Oreo sold pre-made cookie crumbs, but alas, I could not find them. Instead, I painstakingly removed the filling from each Oreo cookie—definitely not a task for the hungry, as I indulged a bit too much along the way. After establishing my Oreo crust, I softened two flavors of ice cream: vanilla and strawberry. Once they were spreadable, I layered them into the crust.
For added texture, I included a layer of crushed Oreo crumbs between the ice cream layers. There’s something undeniably satisfying about a crunchy element mixed with smooth ice cream. Now, instead of traditional whipped cream for the topping, I opted for crushed waffle cone pieces drizzled with ganache. Since I was already going for a fun aesthetic, I decided to top the cake with actual ice cream cones. The beauty of making your own cake is that you can let your creativity shine.
To secure the ice cream cones, I snapped off the bottom inch of each cone to provide stability, allowing them to anchor into the cake. I then placed the chocolate-drenched cone pieces around the positioned cones. Once I was satisfied with the arrangement, I placed the cake in the freezer to firm up overnight. Just before serving, I added scoops of ice cream into the cones, garnished them with whipped cream, sprinkles, and cherries.
In total, I spent just over $14, significantly less than the store-bought cake, and the result was not only more visually appealing but also far more delicious. The oohs and aahs from my guests were a testament to my effort. With a little time and dedication, making ice cream cakes can be a straightforward and enjoyable task.
Ingredients:
- 2 packages of Oreo cookies (14.3 oz each), filling removed
- 6 Tbsp butter, melted
- 2 cups crushed waffle cone pieces plus 2 whole waffle cones
- 6 oz semi-sweet chocolate morsels
- 5 Tbsp light cream
- 8 cups of your favorite ice cream, divided (4 cups per layer) and softened
- Whipped cream, sprinkles, and cherries for garnish
Instructions:
- In a food processor, grind the Oreo cookies until they resemble breadcrumbs. Set aside three cups for your crust.
- Combine the three cups of ground Oreos with melted butter and mix well. Press this mixture firmly into the bottom and sides of a 9” springform pan.
- On a cookie sheet, arrange the waffle cone pieces.
- In a saucepan over medium-low heat, combine chocolate morsels and cream, stirring until melted. Use this mixture to splatter over the crushed cone pieces, then place them in the freezer to chill.
- Spread four cups of softened ice cream evenly into the crust-lined springform pan.
- Sprinkle two cups of Oreo crumbs on top and press down firmly with a measuring cup or glass.
- Top this layer with the remaining four cups of ice cream.
- Snap off about one inch from the bottoms of two waffle cones and gently press them into the cake.
- Retrieve the crushed cone pieces from the freezer and pile them around the inserted cones.
- Freeze the assembled cake for at least four hours to firm up.
- Before serving, scoop additional ice cream into the cones and garnish with whipped cream, sprinkles, and cherries.
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In summary, making an ice cream cone cake at home can be a fulfilling and cost-effective alternative to store-bought options. With a little creativity and effort, you can create a dessert that not only tastes better but looks fantastic too.
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