Chocolate Fudge Marshmallow Ice Cream Cake with Oreo Biscuit Base
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 9 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 65 g butter
- 16 oreo cookies
- 80 g suar
- 200 ml cream
- 3 ½ tablespoon honey
- 1 pinch (s) salt
- 140 g dark chocolate
- 1 vanilla pod (s)
- 750 ml ice cream (chocolate ice cream) e.g., Chocolate fudge
- 45 g peanuts (roasted and salted)
- 55 g mini marshmallows
Print Recipe
Pin Recipe Instructions
- Melt 40 g of the butter and mix with the crushed oreo biscuits.
- Spread the oreo butter mixture evenly in a springform pan or a cake ring (diameter 20 cm) and press down to form a cake base.
- For the fudge sauce, put the sugar with the cream, honey and a pinch of salt in a saucepan, mix over medium heat and heat until the sugar has dissolved and the whole thing starts to boil.
- Remove from the heat, stir in the chocolate and when it is completely melted in, add the pulp of the vanilla and the remaining butter.
- Let the fudge sauce cool down a bit, spread a little more than half of it on the oreo base and put the whole thing in the freezer for about 30 minutes.
- Meanwhile let the ice thaw.
- After 30 minutes, take the mold out of the freezer and spread 30 g of the peanuts and about 25 g of the marshmallows on top and press down gently.
- Pour the slightly thawed chocolate ice cream over it, spread it on and put the whole thing in the freezer for a short time until the ice cream has solidified a little.
- Then pour the rest (except for 1 - 2 tablespoons) of fudge sauce on top, sprinkle with the remaining marshmallows and peanuts, spread the 1 - 2 tablespoons of fudge sauce and freeze the finished ice cream overnight.
- Before the cake can be served the next day, it should thaw a little so that it can be removed more easily from the mold.
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