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Cookies and Cream No-Bake Ice Cream Cake

Summer 2020
F202004032.jpg
food and drink

BY: Eric Vellend

Oreo cookies, two kinds of ice cream, gooey ganache and whipped cream join forces for a decadent, show-stopping cake. With only a springform pan and a handful of ingredients, just about anyone can pull together this easy no-bake dessert.

¼ cup (60 mL) unsalted butter, melted, plus extra for pan
31 Oreo cookies, divided
Large pinch salt
4 cups (1 L) chocolate ice cream, so_ened
4 cups (1 L) cookies-and-cream ice cream, softened
4 oz (115 g) semi-sweet chocolate, chopped
1½ cups (375 mL) whipping cream, divided
2 tbsp (30 mL) icing sugar, sifted

1 Line bottoms and sides of a 10-inch (25-cm) springform pan with parchment paper. (Use small smears of butter to help the paper adhere to the pan.) Clear a space in your freezer to accommodate pan—it should be level and have room around it for proper airflow.

2 In a food processor, pulse 24 Oreos until you have fine crumbs. Add butter and salt. Pulse briefly to evenly moisten crumbs. Transfer crumbs to pan and firmly press into an even layer. Freeze 30 minutes.

3 Dollop chocolate ice cream in small scoops over crust then smooth into an even layer with the back of a metal serving spoon. Freeze until firm, about 1 hour.

4 Dollop cookies-and-cream ice cream in small scoops over chocolate ice cream then smooth into an even layer with back of serving spoon. Freeze until firm, about 1 hour.

5 Place semi-sweet chocolate in a medium heatproof bowl. Heat ½ cup (125 mL) whipping cream in a small saucepan over high heat. (Watch it the whole time so it doesn’t boil over.) As soon as it comes to a boil, pour over chocolate. Let stand 30 seconds then whisk until smooth. Cool 5 minutes. Pour over cake and smooth into even layer. Freeze 30_minutes.

6 In a mixing bowl, whip remaining 1 cup (250 mL) whipping cream with icing sugar until it forms firm peaks. Spread evenly over cake. Freeze 15 minutes.

7 Coarsely chop remaining 7 Oreos and sprinkle over cake. Freeze cake at least 2 more hours before serving, preferably overnight.

8 To serve, remove ring of springform pan and remove parchment paper. With a little nudge, the cake should slide off easily onto a serving platter. Slice cake with a knife dipped in or rinsed with hot water between each cut.

 

 

Serves 12 to 16

F202004032.jpg
food and drink

Cookies and Cream No-Bake Ice Cream Cake

Summer 2020

BY: Eric Vellend

Oreo cookies, two kinds of ice cream, gooey ganache and whipped cream join forces for a decadent, show-stopping cake. With only a springform pan and a handful of ingredients, just about anyone can pull together this easy no-bake dessert.

¼ cup (60 mL) unsalted butter, melted, plus extra for pan
31 Oreo cookies, divided
Large pinch salt
4 cups (1 L) chocolate ice cream, so_ened
4 cups (1 L) cookies-and-cream ice cream, softened
4 oz (115 g) semi-sweet chocolate, chopped
1½ cups (375 mL) whipping cream, divided
2 tbsp (30 mL) icing sugar, sifted

1 Line bottoms and sides of a 10-inch (25-cm) springform pan with parchment paper. (Use small smears of butter to help the paper adhere to the pan.) Clear a space in your freezer to accommodate pan—it should be level and have room around it for proper airflow.

2 In a food processor, pulse 24 Oreos until you have fine crumbs. Add butter and salt. Pulse briefly to evenly moisten crumbs. Transfer crumbs to pan and firmly press into an even layer. Freeze 30 minutes.

3 Dollop chocolate ice cream in small scoops over crust then smooth into an even layer with the back of a metal serving spoon. Freeze until firm, about 1 hour.

4 Dollop cookies-and-cream ice cream in small scoops over chocolate ice cream then smooth into an even layer with back of serving spoon. Freeze until firm, about 1 hour.

5 Place semi-sweet chocolate in a medium heatproof bowl. Heat ½ cup (125 mL) whipping cream in a small saucepan over high heat. (Watch it the whole time so it doesn’t boil over.) As soon as it comes to a boil, pour over chocolate. Let stand 30 seconds then whisk until smooth. Cool 5 minutes. Pour over cake and smooth into even layer. Freeze 30_minutes.

6 In a mixing bowl, whip remaining 1 cup (250 mL) whipping cream with icing sugar until it forms firm peaks. Spread evenly over cake. Freeze 15 minutes.

7 Coarsely chop remaining 7 Oreos and sprinkle over cake. Freeze cake at least 2 more hours before serving, preferably overnight.

8 To serve, remove ring of springform pan and remove parchment paper. With a little nudge, the cake should slide off easily onto a serving platter. Slice cake with a knife dipped in or rinsed with hot water between each cut.

 

 

Serves 12 to 16

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