When it's hot (or cold), I am always a sucker for ice cream...for the sake of my thighs, I really should lay off it but this no bake ice cream cookie cake is too damn good and it's perfect for weather like this because you don't have to turn on the oven!
I'm just glad that I have neighbours that are willing to take leftovers off my hands when I frantically drive over yelling "don't let me eat anymore!!"
To make this sinful summer treat, you will need a 9 or 10" spring form pan (the kind you use for making cheesecake), 1 pkg. of Oreo cookies (I used "Double Stuf" because I felt there weren't enough calories in this cake with single stuff Oreos!), a 1.5 litre container of mint chip ice cream (or 1-1/2 quarts of ice cream for my American friends), approximately 1 cup of store bought or homemade hot fudge sauce, about 2 cups of whipped cream or your favourite ready made whipped topping and chocolate shavings (optional).
First, crack open that bag of Oreo cookies and place in a single layer in the bottom of your springform pan.
...scoop out balls of ice cream and set them on top of the cookies, also in a single layer.
Let the ice cream soften just enough that you can spread it out a bit...don't worry if the ice cream layer isn't perfectly level because the hot fudge sauce that you add next, will run into the spaces and add even more deliciousness to this cake! (I'm not sure if "deliciousness" is a word but it's necessary in that sentence!)
Next, pour about 3/4 to 1 cup of store bought or homemade hot fudge sauce over top of the ice cream layer and spread this out as well...*reserve about 3tbsp.'s of hot fudge sauce to drizzle over top of cake*
Pipe or spread real whipped cream over top of the fudge sauce layer...
...then drizzle reserved hot fudge sauce over top of whipped cream layer,
...and finally, sprinkle chocolate shavings over the top (this step is optional but another necessary calorie booster!)...I just grated a small chunk of dark chocolate using a cheese grater but for God's sake, don't grate the tips of your fingers off...flesh and blood would not look appealing on this cake!
Place the cake into the freezer and leave for several hours or overnight...I found that overnight works best because it gives the cookies more time to soften.
When ready to serve, remove from the freezer and run a knife around the edge of pan, then release the spring and take off the supporting ring on your springform pan.
Let cake sit for a few minutes before serving...when the cake is slightly softened, it will be easier to cut.
...and there ya have it!! A no-bake, cool as a cucumber summer dessert! I just wish it was as healthy as cucumbers but you only live once, right?!
No Bake Mint Chip Ice Cream Cookie Cake
1 pkg. of Oreos (I used "Double Stuf" but regular will do just fine)
1.5 litres (1-1/2 quarts) of mint chip ice cream
approximately 1 cup of store bought or homemade hot fudge sauce (reserve about 3 tbsp.'s to drizzle over top of cake
2 cups of real whipped cream or your favourite ready-made whipped topping
chocolate shavings (optional)
1. Place Oreo cookies in a single layer in the bottom of your spring form pan.
2. Scoop out ice cream balls and set on top of cookies, also in a single layer...let ice cream soften just until you are able to gently spread the ice cream out to the edges of pan.
3. Pour hot fudge sauce over top of ice cream layer spreading it out as well.
4. Next, pipe whipped cream over top of hot fudge sauce layer then drizzle reserved sauce over top.
5. Sprinkle chocolate shavings on top of cake...put in the freezer for several hours or over night.
6. Remove from freezer when ready to serve, let cake sit for a few minutes until the ice cream is easy to slice...enjoy!!