Instant “Ice Cream” Cake is made with frozen sweetened whipped cream and crushed up cookies. This frozen dessert can be customised any way you like and requires almost no effort.
Allow me to declare yet again, that I am essentially a lazy person. My heart’s in the right place. I often wake up wanting to conquer the world, kick ass at my job, and write the best damn food blog ever, but then I remember that I’m just not quite up to it. There are books to be read and movies and TV to be watched and general lying about to be accomplished. Even try to mention exercise to me, and there’s a chance I’ll slap your face. Avoiding stress somehow always wins out. Conquering the world will just have to wait.
I made you a dessert that is almost completely stress free. You might not believe that something that has to sit in the freezer for at least 8 hours could be so easy, but you’ll just have to trust me. Yes, it does require a tiny bit of forethought, but effort? Practically none.
This Instant “Ice Cream” Cake isn’t exactly ice cream, or maybe I should say, it’s quite literally ice cream. We’re basically making whipped cream, folding in some chocolate, cookie pieces, and a bit of flavoring, and then putting it all in the freezer. Take it out when you’re ready to serve something deceptively impressive, top it with an artsy zigzag of chocolate or caramel, throw some fresh berries or cookies on the plate, and done.
So now you can be lazy and awesome. Conquer the world, invite friends over for dinner on a Tuesday, make dessert in 10 minutes or less, and still have time to be totally lazy. Nothing but win.Print
Instant “Ice Cream” Cake
Creamy, sweet, and infinitely adaptable, this Instant Ice Cream Cake is virtually effortless and so impressive.
- Prep Time: 10
- Total Time: 10
- Yield: 6 servings 1x
- Category: Dessert
- Method: Mixed
- Diet: Vegetarian
- 1–1/4 cup heavy cream
- 2 tablespoons sugar
- 1 ounce white chocolate, chopped
- 2 teaspoons vanilla extract
- 12 gingersnap cookies
- Caramel sauce to garnish
- Line a loaf pan with plastic wrap, enough so that you can completely cover the cream once it’s been transferred.
- Lightly crush your cookies by putting them in a zip top bag and bashing them with a rolling pin or other heavy object. You want chunks, not sand. If you have a stand mixer, you can do this while your cream is whipping. If not, do it before so that you have everything ready to fold in as soon as the cream is ready.
- Add your cream to a large mixing bowl and whisk with an electric mixer. When it starts to thicken, add the sugar and the vanilla extract. Continue to whisk until thick. You want your peaks to be slightly droopy.
- Fold in the chocolate and cookie pieces quickly and gently.
- Scoop this mixture into your waiting loaf pan and cover completely with plastic wrap. Stash this in the freezer for at least 8 hours or overnight.
- To serve, slice off a piece and drizzle it with plenty of your favorite caramel sauce.
- This recipe is infinitely adaptable. Swap out the vanilla for your favorite liqueur. Use your favorite crunchy cookie. Switch to dark chocolate or even toffee bits. It will still be just as easy.
Keywords: Cream, Cookies