Cookies n Cream Ice Cream Cake with Nutella Icing

Okay, firstly, I would like to warn anyone with potential or pre-existing heart or diabetes problems….this cake is going to make your doctor angry. So, why would I post such a dangerous recipe online? Umm…it only has 4 ingredients and takes 15 minutes to make and will make all your dinner guests cry with happiness. Now, folks that is a Kim’s Carbs GUARANTEE!

  • x1 1 litre tub of plain vanilla ice cream, left out the freezer to melt
  • x1 box Oreos
  • x1 tub Nutella spread

    The inside should look something like this....yum yum!
    The inside should look something like this….yum yum!
  • x1 tub cream, whipped
  1. Grease a cake tin – I used a 24cm round tin
  2. Place the oreos in a bowl and bash to desired crumb size – I had mine all the way from oreo powder to quarter oreo size.
  3. Pour the melted ice cream over the oreo crumbs and mix thoroughly.
  4. Pour into the cake tin and quickly place in the freezer before the oreo bits have a chance to sink to the bottom. Allow to freeze for about 3 – 4 hours. (This leaves you enough time to have a shower; do your hair; cook starters and mains, and top up your guests’ glasses!)
  5. When it is finally time to have dessert, simply whip the cream in an electric mixer and add a few spoons of Nutella. Mix until blended together. Run a knife around the inside of the cake tin to loosen the ice cream and turn out onto a cake stand.
  6. Smear the Nutella cream all over and serve!

I won’t say anymore about this cake because quite honestly, I think it speaks for itself! The only thing I will say is: don’t leave it out of the fridge for too long!

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