Baking For Cowboys: Ice Cream Cake With Non Dairy Whipping Cream Frosting 植物性鮮奶油冰淇淋蛋糕

Ice Cream Cake With Non Dairy Whipping Cream Frosting 植物性奶油冰淇淋蛋糕

Time flies so fast, it was my second cowboy's birthday celebration again. This year my boy still requested for an ice cream cake for his 15th birthday. This is actually the third year in a row that he requested for an ice cream cake. As for me, I was glad to make an ice cream cake as I found it much easier than a normal baked cake :) If you can bake and frost a cake, you can make an ice cream cake for sure!

Last year I made him a Kit Kat Ice Cream Cake (please refer to my previous post), so this year I decided to frost the cake with non dairy whipping cream. In fact, this is my first try using the non dairy whipping cream for cake decoration and it came out perfectly. The non dairy whipping cream is easier to handle when compared to the dairy one.

I decorated the cake with my boy's favourite Oreo cookies. The left over cake can be stored longer compared to the normal baked cake, so my boy can enjoy his birthday cake every day until it finishes.

Here we go.........

Ingredients:

2 quart Ice cream of you prefer brand and flavour (I used 1 chocolate and 1 vanilla)
2 to 2.5 Cups of non dairy whipping cream (available from the bakery supply stores, kept in the freezer)
22 + 6 pieces Oreo cookies (or any other brand)
Extra Oreo cookies for decoration (optional)
2 Tbsp Milk

You will also need a 9 inch or 23 cm spring form pan, cling wrap, cardboard circle, metal or plastic triangle decorating comb, a cake decorating spatula, decoration tips and piping bag.

Method:

Preparing the base layer:

Put 22 Oreo cookies in a bag and make sure it is sealed securely. Roll the rolling pin back and forth over the bag firmly to crush the cookies into fine crumbs (or just crush with the rolling pin).

Note: You may also use a food processor to blend the cookies.

Add 2 Tbsp milk to the cookie crumbs and mix until well combined. Set aside.

Preparing the Ice cream:

Break up the remaining 6 Oreo cookies into small pieces. Set aside.

Line the pan with a layer of cling wrap. Leave the cling wrap overhanging for easy removal of the cake later.

Press the Oreo mixture evenly over the bottom of the pan.

Place the pan in the freezer for at least 10 minutes.

Meanwhile, remove the chocolate ice cream (or your 1st flavour) from the freezer and let it stand at room temperature for 10 -15 minutes. In a large bowl, use a large spoon to stir the ice cream just enough to soften.

Spoon softened ice cream on top of the Oreo crust and spread evenly.

Cover with cling wrap or aluminium foil and place in the freezer for at least 30 minutes.

Remove the vanilla ice cream (or your 2nd flavour) from the freezer and let it stand at room temperature for 10-15 minutes. In a large bowl, use a large spoon to stir the ice cream just enough to soften.

Add the Oreo cookie pieces into the softened vanilla ice cream and mix. Spread evenly over the 1st layer of ice cream.

Cover with cling film or aluminium foil and freeze for at least 6 hours or until set.

Use a warm towel to wipe the side of the pan and use the overhanging cling wrap to remove fully frozen cake from pan. Remove the cling wrap and place it on a serving platter or cardboard circle approximately 1.5" or 3.8 cm bigger than the cake and make sure that it fits in the freezer.

Frosting the cake:

Please refer to my posting on How To Make Whipped Cream From Non Dairy Whipping Cream 植物性鮮奶油打发法

Keep aside a bowl of the whipped cream for decoration purposes.

With a cake decorating spatula, cover top and sides of cake with a thin layer of the whipped cream frosting. Don't worry if ice cream melts into it and it doesn't look perfect.

Return to the freezer for about 15 minutes, then spread the remaining whipped cream, at least 1/2" or 1.3 cm thick.

Decorating the cake:

Make pattern on the cream frosting by running a metal triangle decorating comb on top and along the sides of the cake (optional).

Ice Cream Cake With Non Dairy Whipping Cream Frosting 植物性鮮奶油冰淇淋蛋糕

I used a tip #1M to pipe a border around the bottom and then I added swirls in a circle all around the top of the cake.

Note: During the decoration, don't place a lot of frosting in the piping bag as time go by, the frosting in the bag will start to melt. Keep the remaining whipped cream in the fridge until needed.

I then melted some chocolate chips and drizzled them around the tip edge (which i should have done it before the pipping of the border and top of the cake)