Ice Cream Cake with Whipped Cream Frosting

Cake:

1. Mix dry cake mix as well as the flour in large mixing bowl. (The flour just makes the cake a bit thicker so that it does not get soggy.)

2. Finish preparing cake as directed on the box (using the water, oil, and eggs) and bake in a 9-inch springform pan.

3. After cake is finished baking, remove from the springform pan but leave the base attached. This will allow the cake to cool quicker. If you’re impatient like I am, you can allow the cake to cool a bit on the counter and then pop it into the freezer so it cools down some more .

4. Once the cake is cooled down into a manageable temperature, carefully slice the cake in half with either a cake leveler/slicer, or a long bread knife. Try to make both layers as equal as possible, but if they aren’t perfect, it doesn’t make much of a difference.

5. Place the top layer onto a plate or cooling rack nearby (so it’s close at hand) and place the bottom layer back into the springform mold.

6. Crush your Oreos or cookies with either a food processor or just in a bag with your hands, so that they’re to your desired size.I made mine slightly on the larger side, but it will work well no matter what size. Chocolate wafer cookies are also a great substitution because they remain crispy.

7. Spread a layer of Oreos on top of the cake and distribute evenly.

8. Soften your ice cream in the microwave just until it’s soft enough to scoop easily but NOT soft enough that it melts easily. This is approximately 10 seconds in the microwave, but no more than 20.

9. Scoop the entire quart of ice cream on top of the Oreo layer. I did this by just scooping individual balls with an ice scream scoop and then spreading it out with a warmed knife so it covered all of the crevices and had a smooth top.

10. Add another layer of Oreos on top of this and then replace the top of the cake.

11. Cover with plastic wrap and freeze overnight or for at least 12 hours so everything cools down and becomes manageable.

For the frosting:

1. Heat a sauce pan of water until it is almost simmering. (Don’t let the water start to simmer or boil though, you just want it at a warm/hot state). While you are doing this, also place the bowl that you will be making your whipped cream in into the refrigerator so it chills.

2. Mix gelatin and 1/4 cup of the whipping cream in a small/medium metal or heat proof bowl.

3. Lower the temperature so that the water does not heat up more and place the bowl containing the gelatin mixture on top of the water until all of the gelatin dissolves. I found it works best if you stir continuously so that it all incorporates well and everything is dissolved.

4. Remove gelatin bowl from the water and allow to cool/set up on the countertop.

5. While your gelatin mixture is cooling, whip the remaining 1 3/4 cup whipping cream (use either an old fashioned wisk or a handy-dandy mixer for this).

6. When it begins to get thick, add in the powdered sugar and the vanilla extract and continue to whip until it gets to your desired consistency. (I found that using a sifter for the powdered sugar made the whipped cream a lot better than just adding it in. This is not necessary though.)

7. Fold in the gelatin mixture in small amounts until incorporated.

8. Remove the cake from the freezer and frost with the whipped cream frosting.

9. Either serve right away so the frosting stays soft, or place it into the freezer for a bit longer so it stiffens up. If you choose to store it in the freezer, place it in uncovered just until the frosting sets and then cover with plastic wrap until needed.