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Cookies 'n cream cake
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Family favorite: Oreo-inspired treat bursting with fun!
Ingredients:
  • 500g (18cm round) bought mud cake
  • 200g dark cooking chocolate, finely chopped
  • 250ml (1 cup) thickened cream
  • 1L cookies and cream ice-cream
  • 150g Oreo Classic biscuits, coarsely chopped
Instructions:
  • Trim off the icing from the top of the cake using a large serrated knife and discard it. Then, slice the cake in half horizontally.
  • Place 1 cake layer in a 20cm springform pan and press down evenly to cover the base using your hands.
  • Combine the chocolate and cream in a microwave-safe bowl. Microwave on high, stirring every minute until the chocolate has melted and the ganache is silky smooth. Drizzle 1/2 cup of ganache over the cake in the pan, then freeze for 1 hour until set. Store the remaining ganache in a bowl and cover with plastic wrap.
  • Scoop the ice cream into a bowl and gently break it up with the spoon. Let it sit for 15-20 minutes to soften.
  • Spread the ice-cream evenly in the pan using the back of a spoon to create a smooth surface. Cover with plastic wrap and freeze for 2 hours, or until it sets.
  • Drizzle the remaining 1/2 cup of ganache over the ice-cream. If the ganache has set, gently heat in the microwave for 10-20 seconds until smooth, then cool slightly before pouring over the ice-cream. Freeze the cake for 2 hours until firm, then layer with the remaining cake and press down gently. Cover and freeze for 8 hours or overnight until firm.
  • Whisk the ganache until thickened. Use a hot cloth to loosen the cake from the pan, then transfer it to a plate. Spread the whipped ganache on top of the cake and finish by topping with the biscuit.

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