Chocolate Ganache Ice cream cake2013-06-04
- Servings : 5
- Prep Time : 60m
- Cook Time : 10m
- Ready In : 1:10 h
Submitted by Sean Wise
- 1 carton of "Cookies n' Cream" Ice cream
- 1 pack Oreo cookies
- 1 stick Butter
- 16 oz heavy whipping cream
- 1 bag semi-sweet chocolate chips
Let ice cream sit at room temperature to soften. Remove filling from 3/4 of bag of Oreo cookies. (use left over cookies for topping later.) Smash cookies into fine pieces with hand or use a blender. Melt one stick of butter and pour into cookie crumbs. Mix together so crumbs are moist and press into the bottom of a springform pan. Compact crumbs at bottom to create a crust. Bake in oven for 10 minutes at 400 degrees. Pour ice cream, which should be soft, into pan. Cover and place in freezer until ice cream is hardened.
Creating the Ganache topping:
Pour heavy whipping cream into a sauce pan and heat up on medium heat. Once the cream starts to simmer, slowly add chocolate chips stirring until thick and creamy. Turn off the stove, but continue to stir so that it doesn't harden. Pour directly over ice cream cake. Place remaining chopped Oreo cookies on top, cover and place back in freezer to harden.