I decided to turn the leftover Cookies n’ Cream ice cream I made from PS Desserts into a mini ice cream cake. It was the hottest weekend in London when I made this cake and in our non air conditioned apartment and windowless kitchen you can see it was melting ultra fast.
I used the ice cream recipe from PS Desserts. The cake and glaze recipe both are from Sweet Cream & Sugar Cones. I made the chocolate cake and ice cream mixture in the morning and churned it and assembled the cake in the evening.
Containing cake, ice cream, chocolate glaze, whipped cream and Oreo decorations this is one mother load of cake. I’m glad that I made it using my extra small Springform pan. Double the cake and glaze recipe for a larger eight inch cake.
3/4 cup sugar
3/4 cup self rising flour
1/4 cup cocoa powder, sifted
1/2 tsp baking soda
1/4 tsp salt
3/4 cup boiling water
1/4 cup vegetable oil
1/2 cup double cream
1.5 tbs sugar
100g dark chocolate
1 tbs corn syrup
Mini Oreo cookies
- Preheat the oven to 350 F/180 C. Make the cake. Grease and flour a 4 inch Springform pan. In a large bowl whisk together the flour, cocoa powder, sugar, baking soda and salt. Pour in the boiling water 1/4 cup at a time until the batter is thick and smooth. Whisk in the egg and then the oil. Pour into the prepared pan and bake for 35-45 minutes. Let cool completely.
- Assemble the ice cream cake. Level the cake and place in the spring form pan. I wrapped a layer of cling film around the cake to keep it from sticking to the side. Pour the softened ice cream on top of the cake and place in the freezer.
- Make the glaze. Bring the cream and sugar to a boil in a saucepan. Remove from the heat and add the chocolate and corn syrup. Stir until smooth. Let stand until thickened. Take the cake from the freezer and pour the chocolate on top. Place back in the freezer for several hours or overnight.