About this recipe:The wonderful combination of chocolate and mint, are brought together in this frozen cake recipe. A crushed Oreo® cookie base is topped with a chocolate fudge and mint ice cream. Perfect for summer. Serve as a dessert, treat or snack.
30 chocolate sandwich cookies, such as Oreo®
115g unsalted butter
240g icing sugar
55g unsweetened cocoa powder
1 tablespoon vegetable oil
2 eggs, beaten
1.75 litres mint ice cream
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
In batches of 5 cookies at a time, process the cookies in a food processor until fine. Set the last batch of 5 crushed cookies aside; press the remaining cookies into the bottom of a 23x33cm or similar sized dish and smooth into a base.
Melt butter in a saucepan over low heat and stir in the icing sugar, cocoa and vegetable oil into a smooth mixture. Pour in the beaten eggs and whisk constantly until the mixture is hot (do not boil) and thickened to a fudgy consistency, about 5 minutes. Pour the thickened fudge over the base, smooth into a layer and freeze cake at least 30 minutes.
Set the mint ice cream out to soften for about 10 minutes. Cut the softened ice cream into slices and place the ice cream slices over the fudge filling. Smooth the ice cream out into an even layer and sprinkle reserved crushed cookies on top for garnish. Freeze the cake for 1 to 2 hours before serving.