Without ice cream, there would be darkness and chaos.
– Don Kardong
I love ice-cream. Chocolate, vanilla, macadamia, coconut, berry, melon, cookies and cream, cookie dough—you name it and I like it. All except for green tea ice-cream. I hate it, hate it, hate it. Nearly every time we buy an ice-cream cake here in Korea we get a multi-flavoured one so that everyone can enjoy it. There is always a green tea option, but because I can see it, I can avoid it. Well, two weekends ago, one of my friends hosted a barbeque and I opted to bring dessert. Originally, I was going to make something, but I didn’t have time because I was too busy watching Dr. Who (that is a valid excuse, right?). Instead, I went to the local convenience shop and bought a Häagen-Dazs® ice-cream cake as I was convinced that it would be filled with chocolate ice-cream.
You can guess what happened, though, right? Man, I was so excited to eat it and so disappointed when I cut that first piece—green tea and vanilla. I could have cried. I was so annoyed I only ate a few bites and then spent a lot of time complaining about it and how I could have made better myself.
So the following Thursday I decided to conduct an experiment based on the advice in this Food 52 article. It was so much fun making the ice-cream cake and I thoroughly enjoyed sharing it the next day with my friends at a lemonade and ice-cream party. Even better? Everyone gave it a resounding thumbs-up!
Twix and Vanilla with Cookies and Cream ice-cream cake.
- 1¼ cup chocolate digestive biscuits,* crushed
- 4-5 tbsp melted butter
- approx. 2 pints vanilla ice-cream
- 1 cup Twix, in bite size pieces
- 1.5 cup peanut butter
- 1¼ cup Oreo wafer biscuits, in bite size pieces
- approx. 2 pints of cookies and cream ice-cream
- ½ cup fresh cream
- 1 tsp vanilla extract (if available, please use the real thing!)
- 1 tbsp Sugar**
- Butter a baking tray, or a springform cake pan and set aside. I used an 11x7x1.5 inch tray.
- Mix the melted butter with the digestive biscuits, put into the baking tray or a springform cake pan and smooth out.
- Put into the freezer for around 1 hour.
- Leave the vanilla ice-cream out for around 20 minutes before you are going to use it, so that it softens enough to mix it up. Once soft, mix in the Twix pieces.
- Remove the digestive biscuits from the freezer and spread the Twix-mix on the biscuits. Place back in the freezer for around 2 hours (don’t go under a minimum of an hour).
- Remove once more from the freezer, and spread the peanut butter on top of the ice-cream. Sprinkle the oreo wafers on top of the peanut butter and place in the freezer again for a minimum of 2 hours. If you want, you may reserve some of the oreo to mix in with the cream and remaining ice-cream.
- Then whip the cream well with the sugar and vanilla***.
- Again, leave the ice-cream out for around 20 minutes or until soft enough to fold in the cream. If using, add the remaining oreos at this stage.
- Place back in the freezer for a minimum of 2 hours, but longer would be preferable.
- Remove from the freezer about 10 to 15 minutes before you are ready to serve.
- Share with your friends and/or family and enjoy!
*Graham crackers can be used in place of digestive biscuits.
**I used only 1 tbsp of sugar, however you can adjust to your own tastes and preferences (remember you are going to mix with the cookies and cream ice-cream so you don’t want it to be too sweet).
***I only lightly whipped it but not enough that it was peaked. I would recommend whipping it a little more than I did as it will hold it’s shape a little better when mixed with the ice-cream. I also only had an hour and a half before I would be serving to friends and it wasn’t quite enough time for this last layer to set, hence the above recommendation of a minimum of 2 hours after the last layer and the slightly melted look in the photo.
Make it ahead of time: This is an easy recipe to make ahead, either the night before or a couple of days before. Once everything is set, cover with clingfilm or aluminium foil.
Make it your own: As mentioned in the Food 52 article (link above), you can always adjust things to your own tastes. If you don’t like the flavours of ice-cream I’ve used, substitute your favourite.