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The layers in the picture are, from bottom to top:
oreo cookie crust
dutch chocolate ice cream
vanilla cake
bananas
chocolate ganache
vanilla ice cream
vanilla cake
strawberries
strawberry ice cream
vanilla cake
whipped cream
crushed pineapple
toasted coconut
toasted pecans on one side
toasted almonds on the other
Make sure your freezer is as cold as possible. Or this will take 2 days. Mine took 12 hours.
Use a spring form pan, and make a lining of foil (or parchment paper)much like a tube, so that about an inch of foil is tucked under the crust, and the edges on the side overlap so stuff won't leak when it's put together.
Chill every layer before adding another. And after ice cream is set, make sure it's completely refrozen before doing anything else.
Oreo crust: 12 oreos, finely crushed in a mixer, mixed with 3 tablespoons melted butter, pressed into spring form pan, and baked at 350 for 12 minutes. Cool and chill.
Ice creams: Atleast 1 pint. Put it in the fridge for 30 minutes before spreading on crust. I found that it still was hard in the center but soft on the outside so I had to put it in a bowl and mix it til spreadable. Then chill until set - atleast 1.5 hours.
Vanilla cake: I used a box cake. Divide the batter into 3 round pans same size as springform. Must be cooled and refrigerated before using it.
Chocolate Ganache: You can also get the Smucker's magic fudge topping. It will harden in the freezer. Do not use ordinary topping. It won't freeze. But this is my homemade version, which taste and texture is similar to brownies when it's in the cake:
2 oz unsweetened choc, broken into pieces
2 tablespoons melted butter
2/3 c powdered sugar
dash vanilla extract
water
Melt choc and butter over double boiler. Remove from heat and stir in sugar and vanilla. Add water, about a tablespoon, until choc is smooth and fudgy. Let cool completely before putting over bananas. May have to add water after cooled to thin it enough to pour.
oreo cookie crust
dutch chocolate ice cream
vanilla cake
bananas
chocolate ganache
vanilla ice cream
vanilla cake
strawberries
strawberry ice cream
vanilla cake
whipped cream
crushed pineapple
toasted coconut
toasted pecans on one side
toasted almonds on the other
Make sure your freezer is as cold as possible. Or this will take 2 days. Mine took 12 hours.
Use a spring form pan, and make a lining of foil (or parchment paper)much like a tube, so that about an inch of foil is tucked under the crust, and the edges on the side overlap so stuff won't leak when it's put together.
Chill every layer before adding another. And after ice cream is set, make sure it's completely refrozen before doing anything else.
Oreo crust: 12 oreos, finely crushed in a mixer, mixed with 3 tablespoons melted butter, pressed into spring form pan, and baked at 350 for 12 minutes. Cool and chill.
Ice creams: Atleast 1 pint. Put it in the fridge for 30 minutes before spreading on crust. I found that it still was hard in the center but soft on the outside so I had to put it in a bowl and mix it til spreadable. Then chill until set - atleast 1.5 hours.
Vanilla cake: I used a box cake. Divide the batter into 3 round pans same size as springform. Must be cooled and refrigerated before using it.
Chocolate Ganache: You can also get the Smucker's magic fudge topping. It will harden in the freezer. Do not use ordinary topping. It won't freeze. But this is my homemade version, which taste and texture is similar to brownies when it's in the cake:
2 oz unsweetened choc, broken into pieces
2 tablespoons melted butter
2/3 c powdered sugar
dash vanilla extract
water
Melt choc and butter over double boiler. Remove from heat and stir in sugar and vanilla. Add water, about a tablespoon, until choc is smooth and fudgy. Let cool completely before putting over bananas. May have to add water after cooled to thin it enough to pour.
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