Bring 2 beloved desserts into 1 with an ice cream cake

Penticton Herald - - FOOD - By AMER­ICA’S TEST KITCHEN

The As­so­ci­ated Press

The ap­peal of ice cream cake is ob­vi­ous: These two beloved desserts be­long to­gether, and a cold, creamy slice of ice cream cake is far more sat­is­fy­ing than a scoop of ice cream hap­haz­ardly dol­loped onto a slice of cake.

We wanted to de­velop a ba­sic ice cream cake that would be a hit at any party.

We started with three crowd-pleas­ing flavours — choco­late, vanilla, and strawberry — to cre­ate a striped Neapoli­tan cake. Oreo crumbs served as a sturdy bot­tom crust and also pro­vided a wel­come bit of choco­latey crunch be­tween each layer of ice cream.

When it came to as­sem­bling the cake, we found that the key was pa­tience.

We didn’t start un­til the crust was com­pletely cool, and al­low­ing the ice cream to soften to a spread­able con­sis­tency en­sured it wouldn’t mar the crust.

For clean lines and to avoid a melty mess, it was es­sen­tial to freeze each layer be­fore adding the next.

We dressed up our cake by press­ing party-ready rain­bow sprin­kles into the sides, but you could also use chopped nuts or crushed can­dies or cook­ies.

You can also pipe a greet­ing on top once the cake is fully frozen. Use the en­tire Oreo—fill­ing and all—for the crust. Be­fore re­mov­ing the cake from the spring­form pan, run your par­ing knife un­der hot tap wa­ter for 10 sec­onds or so. BA­SIC ICE CREAM CAKE Serv­ings: 8-10 Start to fin­ish: 10 hours 25 Oreo cook­ies, bro­ken into rough pieces 3 ta­ble­spoons un­salted but­ter, melted 1 pint strawberry ice cream 1 pint vanilla ice cream 1 pint choco­late ice cream 1/2 cup rain­bow sprin­kles Ad­just oven rack to mid­dle po­si­tion and heat oven to 325 F.

Process Oreos in food pro­ces­sor un­til finely ground, about 30 sec­onds. Add melted but­ter and process un­til mix­ture re­sem­bles wet sand, about 10 sec­onds.

Us­ing your hands, press 2/3 cup crumb mix­ture evenly into bot­tom of 9-inch spring­form pan.

Us­ing bot­tom of mea­sur­ing cup, firmly pack crust into pan. Bake un­til the crust is fra­grant and set, 5 to 10 min­utes. Let crust cool com­pletely on wire rack, about 30 min­utes.

Scoop strawberry ice cream into large bowl and, us­ing large rub­ber spat­ula or wooden spoon, break up scoops of ice cream. Stir and fold ice cream to achieve smooth con­sis­tency. Spread soft­ened ice cream evenly over crust. Sprin­kle 2/3 cup Oreo crumbs over ice cream and pack down lightly.

Wrap pan tightly with plastic wrap and freeze un­til ice cream is just firm, about 30 min­utes.

Re­peat with vanilla ice cream and re­main­ing 2/3 cup Oreo crumbs; wrap tightly and freeze for another 30 min­utes.

Soften choco­late ice cream, spread evenly in pan, and smooth top. Wrap cake tightly in plastic and freeze un­til firm, at least 8 hours or up to 1 week.

To un­mould cake, run hot thin knife around edge of pan. Re­move sides of pan and slide thin metal spat­ula be­tween crust and pan bot­tom to loosen, then slide cake onto plat­ter. Press sprin­kles onto sides of cake. Serve im­me­di­ately.

Nu­tri­tion in­for­ma­tion per serv­ing: 469 calo­ries; 228 calo­ries from fat; 25 g fat (11 g sat­u­rated; 0 g trans fats); 47 mg choles­terol; 252 mg sodium; 59 g car­bo­hy­drate; 2 g fi­bre; 42 g su­gar; 4 g pro­tein.

For more recipes, cook­ing tips and in­gre­di­ent and prod­uct re­views, visit amer­i­c­as­testk­itchen.com . Find more recipes like Ba­sic Ice Cream Cake in The Per­fect Cake . Amer­ica’s Test Kitchen pro­vided this ar­ti­cle to The As­so­ci­ated Press

The As­so­ci­ated Press

This ice cream cake recipe ap­pears in the cook­book The Per­fect Cake.

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