- 2 dozen chocolate sandwich cookies
- 113g melted butter
- 1.9L vanilla ice cream, softened
- 150 - 200g brownie cookies (chewy type cookies)
- 1 small package chocolate instant pudding, or Angel Delight®
- 240ml whipping cream
- 63g chocolate flavor confectioners (icing) sugar
- 1 teaspoon vanilla extract
Prep:1hr › Cook:5min › Extra time:1hr30min freezing › Ready in:2hr35min
- Pull apart and scrape cream filling from middle of cookies and then place cookie halves in a plastic bag and crush with rolling pin.
- Place cookie crumbs in bowl and stir in melted butter until well distributed throughout crumbs. Press firmly into a 23cm springform cake tin all along bottom and up the sides.
- Place into freezer for 30 minutes, or until quite firm.
- Gently fill pan slightly less than 1/3 full with about half of the softened ice cream. Place in freezer for 30 minutes, or until quite firm.
- Add crumbled brownie cookies on top of ice cream layer. Pour pudding over crumbled cookies until it evenly covers cookies. Place back in freezer for 30 minutes, or until quite firm.
- Gently add softened ice cream until almost full. Place back in freezer for 30 minutes, or until quite firm.
- Place whipping cream, confectioners sugar and vanilla into mixing bowl and whip until it forms stiff peaks.
- Using a piping bag and tip decorate top of cake. You can also just apply whipped topping with an icing knife, so you are able to write on it or decorate any way you would like to.
- Place back in freezer for at least 3 to 4 hours. Best results are obtained when cake has had at least half a day or overnight to set in freezer.
One rare occasions I have had a problem removing the cake from the pan. To help remove it with no problems I have made two long strips of tin foil, about 3cm wide, oiled them very lightly, placed them in the pan, crossed in the center, and left 2 or 3 inches of the strip poking above the rim. Carefully take the side off the pan and then using the strips carefully lift the cake, while sitting on the serving plate, just a little bit so you can slide the bottom of the pan from the cake. It works a charm as long as your cake has been in the freezer long enough.
I like to make and use my own homemade pudding in this cake but, to save time, instant pudding works just fine. In a pinch I have used those little snack cans of pudding instead of instant pudding or Angel Delight®.
This cake will serve 8 people generously but it can also be cut to serve as many as 12 with no problem. That is especially handy when used as a cake for a child's birthday or other party, and you'll have much less waste, too.
This recipe is very versatile. You can use whatever kind of cookies or ice cream you want, and tailor it to your own tastes. You can also use frozen yoghurt instead of ice cream. I have also made it using vanilla cookies for the base and mint chocolate chip ice cream, and it was just as good as the way I have written here. You can even use some candy bars in the middle. Experiment and try your favorite combinations of cookies and ice cream and make it your own! Even mistakes end up tasting yummy! Personally I prefer using Oreos and good quality vanilla ice cream with very chewy homemade brownies in the middle.