Birthday Party Ice Cream Cake
Who needs an oven to make a 6-layer cake? Layers of cotton candy ice cream, oreos, birthday cake ice cream, bubble gum ice cream, ice cream sandwiches, and neapolitan ice cream sit atop a buttery Oreo crumb crust and are smothered in pastel whipped cream and sprinkles for this ultimate birthday party (or any-day-of-the-week party) ice cream cake.
Ingredients
  • 1 1/4 cups 125 g chocolate cookie crumbs (I used Oreo Baking Crumbs)
  • 1/4 cup 115 g butter, melted
  • 1.5 L carton of each ice cream--cotton candy birthday cake, bubble gum, and neapolitan, or flavours of your choice (total of 4 standard cartons of ice cream)
  • 8-10 chocolate sandwich cookies such as Oreo
  • 6 classic ice cream sandwiches
For the Whipped Cream Frosting:
  • 2 teaspoons gelatin such as Knox
  • 2 tablespoons cold water
  • 2 1/2 cups 600 ml whipping cream
  • 1/4 cup 50 g sugar
  • Few drops each turquoise and pink gel paste colour I used AmeriColor
  • Sprinkles!
You will also need:
  • 9- inch springform pan
  • 2 9- inch round cake pans
  • Plastic wrap
Instructions
  1. Line the bottom of a 9-inch springform pan with parchment. Cover the inside of two 9-inch cake pans with plastic wrap--bottom and sides--leaving a few inches of overhang.
  2. Into a medium bowl, add the chocolate cookie crumbs and the butter, and stir until combined. Transfer the crumb mixture into the prepared springform pan, pressing into an even layer (I use the bottom of a measuring cup). Place the pan into the freezer to set for 15 minutes.
  3. Take one of the ice cream flavours out of the freezer, and use a knife to cut slabs of the ice cream. Transfer all of it onto the crust layer. (If you're using a multi-coloured variety like the cotton candy variety I used, try not to spread it around too much, or the colours will become muddled.) Place a layer of plastic wrap on top and press the ice cream into an even layer. Place the pan back into the freezer for at least 2 hours.
  4. Meanwhile, repeat this step with the 2 prepared cake pans, adding a layer of bubble gum ice cream to one, and neapolitan to the other. Add a layer of ice cream sandwiches to the top of the bubble gum layer, cutting some in half and quarters to fit as many in as possible. Freeze both pans for at least 2 hours.
  5. Remove the springform pan from the freezer and remove the plastic wrap. Place the Oreos on top of the ice cream in an even layer. Add all of the birthday cake ice cream and flatten with another layer of plastic wrap. Freeze for at least 2 hours.
Assembly of the Birthday Party Ice Cream Cake:
  1. Remove the springform pan from the freezer and run a small sharp knife around the edges to loosen. Release the latch and gently remove the outer ring from the cake. Remove the birthday cake layer from the freezer and use the plastic wrap overhang to remove the layer from the pan. Peel off the plastic wrap and place the birthday cake ice cream layer on top of the cake. Repeat with the bubble gum ice cream layer. Finally, remove the neapolitan/ice cream sandwich layer from the freezer and from the pan, and then invert the layer ice-cream sandwich side down and place on top of the cake. Cover the entire cake in plastic wrap, wiggle into place if necessary, and return to the freezer for at least 4-6 hours (ideally overnight) to set.
For the Whipped Cream Frosting:
  1. Place a stainless stand mixer bowl and the whisk attachment (or if using a hand mixer, a stainless mixing bowl and the mixer beaters) in the freezer for at least 20 minutes.
  2. Into a small microwave-safe bowl, sprinkle the gelatin onto the water and let sit for 10 minutes. Microwave the mixture for 20 seconds and stir to combine.
  3. Remove the bowl and whisk from the freezer, add the cream and sugar to the bowl and whip on medium speed for 30 seconds. With the mixer running, add the gelatin mixture in one go. Increase the speed to medium-high and whip until medium-stiff peaks form (thick enough to spread/pipe/hold its shape, but not over-whipped and grainy). Transfer about 1 1/4 cups of the whipped cream to a medium bowl and tint it pastel pink. Cover the pink cream with wrap and refrigerate until ready to pipe the border. Tint the remaining whipped cream turquoise.
  4. Remove the chilled cake from the freezer and transfer the cake from the springform pan base (remove the parchment round) to a cake board or plate.
  5. Frost the cake with the turquoise whipped cream, just as you would a regular cake--use a small offset palette knife to cover the top of the cake, and a medium straight palette knife to frost the sides. Return the cake to the freezer for about an hour.
  6. Remove the pink frosting from the fridge and transfer to a piping bag fitted with a large swirl tip (I used #887). Remove the cake from the freezer and pipe a pink border around the top of the cake. Gently press sprinkles into the bottom third of the cake, and add a few on top, if desired. Return the cake to the freezer until ready to serve. The cake will keep up to 1 week in the freezer.