Ice Cream Sandwich Charlotte
Ice Cream Sandwich Charlotte
Ingredients
- 19 mini ice cream sandwiches
- 1 1/2 cups (375 ml) 35% cream
- 1/2 cup (125 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 4 cups (1 litre) chocolate ice cream, softened for 30 minutes
- 8 to 10 Oreo cookies, crushed or whole
Instructions
- Line the bottom and the inside walls of a 20-cm (8-inch) springform pan with parchment paper.
- Place the ice cream sandwiches upright, sticking them side-by-side on the inner walls of the pan. Place the remaining sandwiches at the bottom of the pan, cutting them as needed. Set aside in the freezer.
- In bowl, whip the cream with the sugar and vanilla until stiff peaks form.
- In another bowl, soften the ice cream with a wooden spoon. Fold in the whipping cream, stirring gently with a spatula until the mixture is just marbled. Pour into the pan. Freeze for 4 hours or overnight. Just before serving, unmould the charlotte and garnish with the cookies.
Ice Cream Sandwich Charlotte