December is a month where we are so busy that any hack, short-cut and cheat’s way out is much appreciated.
Which can explain why we are now totally obsessing over this amazing “recipe” for Oreo ice cream cake, which is so easy to throw together, we almost feel guilty calling it an actually recipe.
Seriously; all you need is THREE things to make this, and we pretty much guarantee that it will go down an absolute threat with all your guests. A great tip to save even more time on the day you are hosting, is to make this the night before, as it needs a couple of hours in the freezer anyway to set properly.
Are you ready to be blown away? Here goes:
1 large (2 l) tub of good quality vanilla ice cream
2 packets of Oreos
1 cup peanuts (roasted, salted)
Take your ice cream out of the freezer 30 minutes before you start, so that it softens a little.
Roughly chop your peanuts and mix into the softened ice cream. Note: If you are allergic to peanuts, you can use chopped dark chocolate instead.
Line the bottom of your cake tin with Oreo biscuits. Pour the ice cream over and press down.
Roughly chop the left-over Oreos and sprinkle them (as well as any left-over chopped peanuts) over the cake.
Freeze for minimum two hours or overnight.
Take the cake out of the freezer 15 minutes before you intend to serve it to let it thaw a little.
If you want to be indulgent, top with caramel- or chocolate sauce. Or both. Sure, it’s Christmas.
(Feature image via Vakrehjem.no)