Everyone loves ice creams and cakes and when you combine the two into one dessert, it’s beyond delightful.

Today we will make an ice cream cake that is super easy, but it takes a bit longer than our usual recipes as we have to freeze each individual layer till it is set to proceed with the next.

Ingredients

• 2 packets Oreo cookies (or any biscuit of your choice)

• 1/2 cup melted butter

• 1/2 gallon coffee ice cream

• 1/2 gallon chocolate ice cream

• Chocolate syrup

• Cling wrap to line the freezing bowl

Instructions

Pulse the Oreo cookies in a blender/chopper until coarsely ground. Please ask an adult to do this as they can handle kitchen gadgets more safely.

Transfer it into a bowl and add melted butter to it and mix well.

Line a square freezer-proof dish with cling film. This is so that when the whole cake is frozen, you can easily take it out and transfer to a serving dish.

Press the crushed cookie and butter mixture onto the base of dish, leaving no empty space. Freeze it for two hours or so

Spread one layer of softened ice cream, coffee in my case, on top and keep it back in the freeze for a couple more hours or until firm again

Spread the second layer of softened ice cream, I used chocolate, and freeze for few more hours

Remove cake from the freezer and after a couple of minutes, gently tug at the ends of the cling film to pull out the ice cream cake and place on a serving tray. Remove the cling flim from underneath. Pour chocolate syrup on top, cut and serve quickly as the ice creams starts melting very fast.

Note: you can use any biscuit and any flavours of ice creams, and any number of layers. The choice is all yours!

Published in Dawn, Young World August 12th, 2017