I've made it a couple of time before using chocolate and vanilla ice cream along with oreo cookies. This time, we decided to go chocolate free since one of the two children who could come to the party doesn't like chocolate.
Ice cream cake entails 3 main steps, but takes a bit of time due to the freezing process between steps.
But it's really easy and you can make it with any flavor ice cream you want and with any cookies.
For Max's birthday cake, he chose strawberry ice cream, blueberry ice cream and speculoos cookies.
All of the ice creams were store bought, but you can use homemade.
1 liter blueberry ice cream
1 liter strawberry ice cream
1 package speculoos cookies, crumbled
1 container whipping cream (crème fleurette)
candies, sprinkles, extra cookies for decorating
prepare a round silicon pie mould; line it with plastic wrap, with enough hanging over the edges to be able to wrap the ice cream layers once they are in place.
in a bowl, crush the cookies
Using a wooden spoon, crush the ice cream enough to make it spreadable. Spread it in the pie mould and cover with cookie crumbs.
Place in the freezer for about 2 hours (or longer) until it is frozen.
When the first layer is set, soften the second ice cream. Carefully spread it on top of the first ice cream layer. Cover it and put it back in the freezer.
When the second layer is set, prepare your whipped cream (with sugar and vanilla to taste). Make sure the whip cream is fairly stiff.
Take the ice cream layers out of the pie mould and put them on a plate that can go into the freezer (I made a plate out of cardboard covered in plastic wrap). Spread it evenly all over the ice cream cake and decorate.
Put back in the freezer until ready to serve ! To cut, dip the knife in a glass of hot water.