Oreo Ice Cream Cake

I was browsing through Happy Home Baking blog and came across the Oreo Ice Cream Cake.  As usual, she always has her steps so clearly detailed out and with the very tempting photo, I decided to make my very first ice-cream cake.  Yippee... I made it and for the first time ever in my bakes, my son asked me to make this for your forthcoming birthday next week.  Condition was however that the ice cream has to be Udders and not home made.  Well, I guess this type of no-brainer cakes for an amateur like me works really well, just have to ensure you put in quality ice-cream.

Again, photos were taken with my phone but I will certainly find time to take more professional photos like the other bloggers.  Hop over to Happy Home Baking and the pictures will delight you :)

Top view

I made use of the cream and folded into rose petals for decoration.

Side view

Here is the recipe from Happy Home Baking:

Ingredients
110g oreo cookies (finely crumbled)
40g butter, melted and cool
about 1 tub of ice cream (1.5 ltr)
1 cup Nestle pouring cream (or heavy cream) (I used whipping cream)
150g dark chocolate, finely chopped (I used a bar of Hershey's chocolate, about 137g)

Method:

1. Line the sides of a loose bottom pan with plastic sheets. Set aside.
2. Place oreo crumbs and melted butter in a bowl. Mix thoroughly with a spoon until the crumbs are moistened. Press the crumbs evenly into the base of the prepared pan. Use the back of the spoon, smooth out the crumbs and press firmly. (I put on plastic glove and use my fist to press on it) Freeze the base for at least 1 hour.
3. Soften the ice cream at room temperature. When the ice cream is soft enough, place it in a mixing bowl. With a spoon or spatula, stir the ice cream until it is spreadable. Spoon the ice cream over the oreo base, ensure all gaps are filled. Depending on the depth of the pan, fill it with enough ice cream till it reaches about half to one inche before the rim. Cover with a cling wrap and freeze for at least 2 hours.
4. When the ice cream layer is set, prepare the chocolate ganache. Place cream and finely chopped dark chocolates in a bowl over a pot of simmering water. Stir till the chocolate melts complete. Leave to cool off. (Instead of simmering over pot of water, I put it into the microwave. Heat it up for 2 - 3 mins)
5. This step has to be done as quickly as possible. Spread the chocolate ganache over the ice cream layer. Decorate as desired.
6. Cover with cling wrap and freeze for at least another 6 hours before unmolding. When ready to unmold, dampen a kitchen towel with hot water and wrap it around the pan and hold it there for about 10seconds. Remove the towel and unmold. After unmolding the cake, return it back into the freezer to firm up before serving.