Ice Cream Cake Oreo with coffee
Prepare a suitable shape by wrapping it with a nylon foil inside and letting the edges stick out enough to cover the cake after arranging it.
Boil about 300 ml of good Espresso and flavor it with brown sugar.
Once it cools down, add Baileys to it.
Dip each bush into the flavored espresso and arrange it on the inner wall of the mold. Places that remain slopes also fill with bishokoty, so there will be no holes.
Dissolve the coffee in the hot water and allow it to cool completely.
Add the vanilla seeds to the cream.
Beat the cold cream of medium cream, do not overdo it.
Add the reconstituted coffee and mix again with the mixer for a short time.
Pour the condensed milk into the cream and, using a silicone spatula, mix everything carefully.
Add the oreo biscuits to the cream.
Pour cream over bishokot and spread evenly.
At the top, do regular biscuits by first dipping them into a coffee to soften a little.
Wrap the pre-cut ends of the foil and put the cake in the freezer overnight.
If left over from the cream, pour it into a suitable freezer container and store it in the freezer. You will enjoy the delicious coffee-flavored ice cream.
Once the cake is ready, remove the foil from the surface and turn it over to a serving dish. Remove the entire foil. Sprinkle it with natural cocoa and serve with Bailey or coffee, which is by no means obligatory, because the cake is a real pleasure and freshness without the need for any additions.