cookies n’ cream ice cream cake

My daughter’s birthday is right in the heat of the summer. I’m not quite sure why I’ve never made an ice cream cake for her before, but this year, she asked for it. Now that I mention it, I don’t recall ever making an ice cream cake before. And I should probably confess, I kind of Henry Forded my daughter into picking cookies n’ cream—she could pick any flavor as long as it was cookies n’ cream. I was just in the mood for it, I guess. Sometimes, in order to get creative, you just need to go with what inspires you. This was one of those times. Next ice cream cake we make, though, I’ll branch out. Maybe even let someone else pick what flavor it will be. Making an ice cream cake is simple enough. The key is to work quickly when you’ve got the ice cream out of the freezer, and to be patient when it’s firming up in the freezer. We wanted a slightly tall cake. I used a 7″ spring form pan, which was perfect. A half gallon of ice cream fit in nicely with just a little extra. The brownie layer should have been darker, and if I had used Dutch process cocoa powder, it would have been, so if you’re making this at home, and you have Dutch cocoa, go with that, for sure. cookies n’ cream ice cream cake 1/2 gallon all natural vanilla ice cream 1 box of chocolate sandwich cookies, such as Oreos (I used Sprouts Market brand) thin brownies (recipe follows) 1 cup heavy cream 1 teaspoon pure vanilla extract 3 tablespoons powdered sugar 1. Place the bowl and paddle attachment to your electric [...]