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Saturday, June 9, 2012

Oreo Ice-Cream Cake

This one is delicious and yummy and EASY.

300 grams Oreo Cookies (about 30 cookies)
250 grams mascarpone cheese
4 tablespoons of butter (1/2 american stick of butter, softened)
1 quart soft vanilla ice-cream

1. Butter the bottoms and sides of a 7 or 9 inch spring-form tin and set aside.
2. Place the oreo cookies in a plastic zip-lock bag and using a roller or a spoon, mash mash mash until the cookies are a mashed up sandy mess.
3. Divide the broken cookies into two bowls in equal measures.
4. To one bowl, add the soft butter and using your fingers combine until the mixture is uniformly wet.
5. Line the spring-form tin bottom and sides with the oreo/butter mixture.
6. Add a layer of icecream.
7. Combine the remaining oreo crumbs and the marscapone cheese.
8. Place the marscapone/oreo mixture on top of the ice-cream layer.
9. Place in freezer for at least 3 hours, but best overnight.
10. Remove from freezer 15 minutes before serving and enjoy.

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