|Copyright, Doug Kapustin, 2013|
Recently, I happened upon a recipe in Family Circle’s Best Ever Dessert Recipes magazine. It was listed under “frozen desserts” and is called a “Layered Ice Cream Cake”. It looked so spectacularly yummy that I decided to change the ice cream flavors and give it a try.I guess I should preface by saying that a food artist I am not. So, my cake isn’t nearly as lovely and perfectly symmetrical as Family Circle’s, but it was a first try and it still tasted incredibly good. I’m including it here so that you might also give it a try for your next warm spring or summer get-together. Once I made it, it disappeared in less than 24 hours.
It must have been the irresistible combination of three well-balanced ice cream flavors, Oreo cookies, and ice cream sandwiches. How can we go wrong with those ingredients? The nicest part of this recipe is that it requires NO cooking. Personally, I’d rather cook than assemble since I have more confidence in my cooking than in my artistic ability, but I had a lot of fun trying this one for the first time.
The basic premise is to begin with an Oreo bottom crust in a large springform pan. Then, the ice cream sandwiches are quartered to serve as the outside “crust” around the pan. Finally, the three ice cream layers are neatly covered with Cool Whip and Oreo crumbles serve as the end touches. Even though the magazine recipe did not specify ice cream brands, I chose really good quality creams that I would enjoy independent of an ice cream cake. After all, food is only as good as the ingredients we are willing to use. Personally, I prefer Talenti gelatos over traditional ice cream brands, although I’m also partial to Häagen Dazs. And, if I’m in the market for a store brand, I have to admit that Harris Teeter brand ice cream is really good. I don’t recommend making your own ice cream for this recipe since homemade ice cream tends to break down a bit faster than store-bought.
10 ice cream sandwiches
20 Oreo cookies
1 tbs. milk
1 pint Talenti Tahitian Vanilla Bean ice cream (gelato)
1 pint Talenti Black Raspberry Chocolate Chip ice cream (gelato)
1 pint Talenti Belgian Milk Chocolate ice cream (gelato)
2- 8oz. containers frozen whipped dessert topping, thawed
In case you’re interested in seeing the original recipe and picture I used to make my version of the ice cream cake, here’s a link that might be helpful: