Sarah Kieffer’s Red Velvet Ice Cream Cake Is Almost Too Scary To Eat – done.
Blog creator Vanilla Bean puts a “bloody” Halloween twist on a nostalgic ice cream cake recipe (from her latest cookbook 100 afternoon sweets). She uses red melting wafers to create drips down the sides of the dessert.
“This cake has several textures: a creamy ice cream base and a nice crunch from the crunchy cookie layer,” she says. “It’s very rich and a little goes a long way, so this makes it perfect for a large audience.”
Her biggest tip for giddy spirits? “The cake needs to cool for a long time before serving, so be sure to factor that into your planning!” Kieffer advises.
Zoë François turns classic Linzer cookies into spiders with this simple Halloween hack
Sarah Kieffer’s Red Velvet Cream Cheese ‘Blood’ Ice Cream Cake
Cooking spray
38 chocolate sandwich cookies (such as Oreos), divided (from 1 [1.2-lb.] packaging.)
¼ cup unsalted butter, melted
7 oz. cream cheese, at room temperature
½ cup granulated sugar
2½ cups, plus 2 tbsp. heavy cream, divided
½ tsp plus ⅛ tsp. table salt, divided
1 cup of semi-sweet or bittersweet chocolate chips
¼ cup plus 2 tbsp. refined coconut oil, divided
1 (14 oz.) can sweetened condensed milk
2 tablespoons Dutch process cocoa powder
1 teaspoon of vanilla extract
1 tablespoon plus 2 teaspoons. red gel food coloring, divided
½ cup red wafers for melting
1. Lightly coat a 9-inch springform pan with cooking spray. Line the sides and bottom of the pan with baking paper. Place 20 chocolate sandwich cookies in a food processor; process until fine crumbs form, about 30 seconds. Add the butter and mix until the crumbs are evenly moistened, about 5 times.
2. Place the crumb mixture in a large pan on a medium surface. Cook, stirring often, until lightly browned and fragrant, 3 to 4 minutes. Transfer the crumb mixture to the prepared dish and press evenly into the bottom of the dish. Leave aside to cool until use.
3. In a medium bowl, beat the cream cheese, granulated sugar, 2 tablespoons of cream and ½ teaspoon of salt until smooth. Leave aside.
4. Combine chocolate chips and ¼ cup coconut oil in a small microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring after each interval, until mixture is melted and smooth, about 2 minutes total. Allow to cool for 1 minute. Reserve ⅓ cup chocolate mixture; discard the remaining chocolate mixture or save it for another use.
5. Place the remaining 18 chocolate sandwich cookies in a food processor and mix until fine crumbs form, about 12 pods. Transfer the cookie crumbs to the medium bowl with the reserved chocolate mixture and mix until smooth. Leave aside.
6. Combine sweetened condensed milk, cocoa powder, vanilla, 1 tablespoon food coloring, and remaining ⅛ teaspoon salt in a large bowl.
7. Beat the remaining 2 ½ cups cream in the bowl of a stand mixer fitted with the whisk attachment on medium speed until stiff peaks form, 4 to 5 minutes. Add half of the whipped cream to the sweetened condensed milk mixture; mix until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream until no streaks remain.
8. Spread half of the red cream mixture over the crust in the pan. Top with half of the cream cheese mixture and use a butter knife to swirl. Sprinkle evenly with crumbled cookies. Cover with the remaining red cream mixture and repeat spreading and swirling the remaining cream cheese mixture. Cover the pan with plastic wrap, making sure that the plastic wrap does not touch the surface of the cake. Freeze for at least 8 hours or up to overnight.
9. Just before serving, combine red wafer melts and remaining 2 tablespoons coconut oil in a small microwaveable bowl. Microwave on HIGH until melted, 30 seconds to 1 minute. Stir in the remaining 2 teaspoons of food coloring. Transfer the cake from the pan to a serving plate. Discard the parchment. Spoon the melted wafer mixture onto the edges of the cake, letting it drip down the sides. Chill until firm, about 5 minutes. Slice and serve.
Serves: 8 Active time: 45 minutes Total time: 8 hours, 45 minutes
Categories: Trends
Source: HIS Education