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00:00 Hey guys, it's Elise and welcome back to My Cupcake Addiction.
00:14 Today I'm going to be showing you how to make the ultimate ice cream cookies and cream cake.
00:19 It's kind of like a big bar slab.
00:21 It's absolutely delicious and it's super super simple to make.
00:24 To make this, we're going to be using pre-made ice cream sandwiches.
00:28 You can also make your own cookie recipes but pre-made ice cream sandwiches make this
00:32 super fast and super delicious.
00:35 I've got some whipping cream.
00:36 So this is about a 35% milk fat cream.
00:39 You want something that's going to whip up nice and light and fluffy.
00:41 And I've also got some Oreo cookies but any chocolate sandwich cookie or your favorite
00:46 cookie will do just nicely here.
00:48 So we're going to start off by smashing up those Oreo cookies or whatever cookies you've
00:51 decided to use.
00:52 I don't like to overfill them so I'm going to have a couple of goes at this because I
00:56 don't want to split my bag.
00:58 Let out any excess air.
01:00 Seal it up.
01:01 I don't know about you guys but I like my Oreos pretty chunky when I do this.
01:09 For me, I'm pretty happy with that.
01:16 So I'm just going to continue smashing my Oreos until they are all crushed and crumbled.
01:22 If you want all of your different quantities and measurements and the amounts of stuff
01:26 that I used today, I'm going to leave it all on the My Cupcake Addiction website.
01:29 So you can head over there.
01:30 You can print it out if you like.
01:32 And it'll also have a full list of all of the utensils and everything else that you're
01:35 going to need.
01:36 I don't know about you guys but this kind of looks like a bowl of dessert right here.
01:42 Alright, with the Oreos crushed, you can come over and we're going to whip our cream.
01:46 So with this cream, you only want to semi-whip it.
01:48 You don't want to bring it to a full firm peak.
01:52 Because we know we're going to be spreading it quite a bit on the outsides and in between
01:55 the layers of this cake, the spreading is actually going to continue to whip it.
01:58 So you just want like a really softly whipped cream.
02:04 Alright, so that is what you're looking for.
02:16 It's not fully whipped.
02:17 It's just softly whipped.
02:18 So it is going to fall off the spoon but you kind of have to shake it first.
02:22 So now it's the fun part.
02:23 Now we get to layer the ice cream sandwiches.
02:25 There's a few more than you would have seen in the ingredients.
02:28 On goes a little bit of cream.
02:29 So this is kind of going to act like a little bit of additional ice cream and it's just
02:33 going to stick everything together.
02:38 You want to work pretty quickly here but look, it's not a very complicated cake to make.
02:47 So it's not like it's going to be taking you a ton of time anyway.
02:51 In between, you want to put a nice generous layer of cream.
02:53 Now this is why we've only semi-whipped because even that action of moving the spatula back
02:58 and forth just a few times over a semi-whipped cream is enough to fully whip it.
03:02 So over a fully whipped cream, it's definitely enough to over-whip it.
03:05 On goes another layer of delicious ice cream sandwiches.
03:12 And another layer of cream.
03:14 With that cream, make sure that you're trying to bring it out sort of over the outside edges
03:18 because it's going to make covering the outside of the cake a little bit easier when we come
03:21 to that.
03:23 Alright, with all of your ice cream sandwiches, you just want to now put another just a really
03:29 thin coat.
03:30 So this does a couple of things.
03:31 It kind of bonds everything together but it's also going to stop your ice cream sandwiches
03:35 from separating when you go to slice your cake once it's back to frozen again.
03:39 Now that guy's still moving around a little bit so I am just going to push at both ends
03:44 to make sure it's all nice and as together as possible.
03:47 And the same on the sides and the edges.
03:50 And then we're going to pop it off into the freezer for about 20 minutes or so.
03:53 And we're going to let that initial coat of cream set and then we'll come back and we'll
03:57 cover it up.
03:59 That one's going off into the freezer and this one's coming with me.
04:04 Alright, so when your cake is nice and frozen and cream really doesn't take that long to
04:08 freeze, I'm going to use a serrated edge knife and I'm just going to trim it so that it's
04:12 nice and flat on all 4 sides and it should be pretty nice and easy to cut.
04:22 Look at those layers of ice cream sandwich.
04:27 Lovely, now that it's all nice and even, I'm just going to give it a final coat with the
04:33 rest of that cream and then we're going to press on all of our Oreo cookies.
04:38 Pop it back in the freezer to set again.
04:40 You do want to make sure that you're working as quickly as possible and if you're taking
04:43 a little bit longer to do certain things, just pop it back in the freezer.
04:46 There's no rule that says that it has to be done super fast.
04:51 Don't let your cream get too thick on the sides of your cakes here because you don't
04:55 want it to slide down once you start adding those cookie crumbs.
05:00 Perfect, now on goes copious amounts of cookie crumbles all over.
05:06 Make sure you've got a mixture between big chunks and small chunks and make sure you're
05:10 pressing it all the way up on to all of those sides.
05:12 This is where it gets a bit messy but it's a lot of fun.
05:20 So that's it.
05:21 This cake is what I would like to call deliciously ugly.
05:25 It's certainly not the prettiest thing I've ever seen but then in some ways, it's the
05:28 prettiest thing I've ever seen.
05:30 That needs to go off into the freezer for at least an hour before you're going to serve
05:33 it.
05:34 Cover it with a little bit of plastic wrap and store it for up to a week and when you
05:36 go to cut it, a serrated edge knife is best.
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05:42 Thanks very much for watching.
05:43 [Music]
05:53 (upbeat music)