Description
Easy and delicious ice cream cake with a brownie layer and M&M’s topping – perfect for a celebration in summer!
Ingredients
Scale
For the base
- 7 oz. (200g) Oreo cookies
- 1/4 cup (55g) butter, melted
For the filing
- 1,5l vanilla ice cream
- 2–3 brownies
For the decoration
- 1/2 cup (90g) melted chocolate or pre-made chocolate sauce (Eiswunder)
- 1/2 cup (100g) M&M’s
- mixed sprinkles
- whipped cream
Instructions
- Line a 6 inches (15cm) springform tin with baking parchment or wax paper (if you grease it lightly, the paper sticks better to the sides). Melt the butter and let cool down a bit.
- Add the Oreo cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Mix with the melted butter until well combined. Pour the crumbs into the tin and press to the bottom and sides to form a nice crust – the edges should be at least halfway up the sides of the tin. Place in the fridge for about 10 minutes.
- Add about half of the ice cream to the prepared crust and spread evenly to get a nice layer. Crumble the brownies and sprinkle on top of the ice to get a brownie layer, then top with the remaining ice cream. Smooth out the top and place in the freezer for about 30-45 minutes.
- If you are using melted chocolate, let it cool down (it will melt the ice if it is still warm), if you are using the pre-made chocolate sauce, shake it well. Remove the cake from the tin and place on a serving plate. Pour the chocolate (sauce) on top of the cake and let it flow over the edges to get a nice dripping effect. Place the M&M’s on top and sprinkle with mixed sprinkles. Freeze for another hour or overnight. Decorate with some whipped cream before serving. Store in the freezer (of course!) ;)
Notes
- Enjoy freezin’!
Nutrition
- Serving Size: 8