The only thing that’s hard about making this dessert is waiting for it to set up in the freezer. This allows you to smooth it easily over the cookie layer without disturbing it too much. For the ice cream layer, the key is to let the ice cream sit out for about a half an hour until it becomes soft enough to stir up. Small chunks do fine and provide a bit of structure and bite to the creamy layers above it. In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Bring some water to a boil and keep it simmering while you mix the other ingredients. Allow to churn for 20-30 minutes, until ice. According to machines instructions, pour into ice cream maker. That’s it! The magic here is in how well these layers work together.įor the cookie crust layer, there’s no need to crush your cookies into superfine crumbs. Line the bottom of three 8 inch cake pans with wax paper and spray the sides of the pan with cooking spray. In a large bowl, mix together the sweetened condensed milk, evaporated milk, sugar, vanilla extract, peppermint extract, half and half, and a few drops of green food coloring (if desired). Step 7: Drizzle more hot fudge over the finished mint chip ice cream cake and sprinkle with mini chocolate chips or desired toppings. Step 6: Top the whole cake with a thick pillowy layer of Cool Whip. Step 5: Spread the second jar of hot fudge sauce over the frozen mint chip ice cream. Upon tasting it, it’s a cake that seems like it took a lot of effort, but in reality, you only need four ingredients to make it – Oreo cookies, a carton of ice cream, a jar of fudge sauce, and a container of whipped topping. Freeze for 2 hours to allow the ice cream layer to harden. Remove the peppermint choc chip ice-cream from the freezer and allow it to soften until its soft enough to work with, just dont let it completely melt In the meantime, cut the butter into small cubes and place in a microwave safe bowl. It’s like a smorgasbord of taste and texture. Line the base and sides of a 20cm round springform tin with baking paper. This one has a crunchy cookie base, a creamy layer of ice cream, velvety fudge, and a fluffier layer of whipped topping. I love layered desserts like this because they incorporate so many textures into one dish.
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