Mini Oreo Ice Cream Cake
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Mini Oreo Ice Cream Cake

Ingredients (6 Serving)
11 ounces (310 g) Oreo cookies
1 1/4 cup (10 ounces/300 ml) of heavy whipping cream
7 ounces (200 g) of sweetened condensed milk
2 Tablespoons (30 g) unsalted butter
10.5 ounces (300 g) dark chocolate 55 %
5 ounces (140 g) of white chocolate

Mini Oreos and oreo crumbles (optional)
Line six 3.5 inches (9 cm) bowls with plastic wrap and set aside.
Melt the butter and set aside
Place the Oreo cookies in a zip lock bag and hit them with a rolling pin until they’re crushed, or you can use a food processor. Set aside half of the cookie crumbles.
Add the melted butter into the other half of crushed cookies and mix until well combined.
Press the crust mixture into the bottom of a 3.5 inches (9 cm) round cookie cutter, then with the help of a spoon, press the crust gently out of the cookie-cutter. Repeat the process until you have 6 round oreo base. Move into the freezer on top of a cutting board with parchement paper while making the cakes’ filling.

Whip the cream to soft peaks, add the sweetened condensed milk, and whisk to medium peaks.
Add the other half of the crushed Oreos.
Transfer the filling into the lined bowls, add the oreo crust (with very little pressure) to each of them and move into the freezer to set for about 2-3 hours or overnight.

Coating and Decoration
Chop the white chocolate and place 2/3 of the chocolate in a bowl.

Half-fill the saucepan with hot water and put the bowl over it.
The bowl must not touch the pan bottom, then slowly heat the water but not boil it.
Use a candy thermometer to check the temperature.
Once the chocolate is melted, take its temperature with the chocolate thermometer.
When the white chocolate reaches 104 F (40 C), please remove it from the bain-marie. Add the remaining finely chopped chocolate into the melted chocolate, constantly stirring with a rubber spatula. Let it cool to 77 F (25 C) and continue stirring and checking the temperature. Then reheat to 82 F (28 C).

Spread a spoonful of chocolate on a piece of 11X2.4 inches (28X6 cm) rectangle transfer sheets for chocolate with an offset spatula. Repeat 3 times. Let it cool until it is almost set but not too hard, cut the chocolate (long diagonal cut), and place the decoration around a bottle (circumference 11 inches/28 cm) full of cold water with the chocolate side against the glass.
Close it with tape repeat for the second chocolate decoration. You can use the same bottle.
Let it cool for about 10 min, then detach it from the bottle and repeat for the last chocolate decoration. When they are ready, set them aside at room temperature in a dry place away from lights or heat.
When the ice cream is ready, cut, and melt the dark chocolate using a bain-marie or microwave. Prepare the toppings (mini Oreos and Oreo crumbles).

Pour and cover the surface of the mini ice cream cakes with chocolate. This step must be done quickly because the chocolate hardens very quickly. Add toppings and let it sit for 2 minutes before adding the white chocolate decoration. Enjoy
You probably need to reheat the chocolate more than once to coat all the mini cakes.
You can make these desserts even 2 days in advance and leave them in the freezer. Before serving, leave them at room temperature for about 15 min.

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