A few weeks ago Henry asked me if he could contribute to this blog. He wanted to share recipes that would both appeal to his pace of cooking and his tastebuds.
Henry began developing this particular recipe about 6 months ago when he saw a photo of a Semi-Fredo with chocolate wafers. Henry thought the wafers were Oreos, so he tried making it with Oreos. It was good, but not amazing (the regular Oreos were a little too thick to soak up the whipped cream). A few weeks ago Henry saw a box of Thin Oreos at the grocery store and he decided those might be the perfect ingredient for an Oreo Semi-Fredo. This time the recipe worked perfectly!
This ice-box cake is phenomenal when made with Thin Oreos, they take on just enough of the moisture from the whipped cream, while retaining some of their snappy texture. It’s also a perfect recipe for a kid who is confident using a stand or hand mixer. No baking, knife skills, or long attention-span required.
Notes
A note on equipment needed:
- plastic wrap
- bread pan
- stand mixer or hand mixer
- measuring spoons
- measuring cups
- spatula
Key Ingredients
2 cups Whipping cream
2 teaspoons vanilla paste or extract
1/8 teaspoon salt
1/4 cup granulated white sugar
1 box Oreo thins (11.78oz)
1/4 cup rainbow sprinkles
Oreo Semi-Freddo – Recipe
Prep-time 20 minutes to whip cream and layer the cake. Plus 2 hours or more resting in the freezer.
Ingredients
- 2 cups Whipping cream
- 2 teaspoons vanilla paste or extract
- 1/8 teaspoon salt
- 1/4 cup granulated white sugar
- 1 box Oreo thins (11.78oz)
- 1/4 cup rainbow sprinkles
Step One
Beat 2 cups whipping cream for about 2 minutes on high until it starts to hold its shape. Turn mixer speed down to medium, and add 1/8 teaspoon of salt, 2 teaspoons of vanilla and then slowly pour in the 1/4 cup sugar. Set mixer speed to medium high and beat until you can make soft peaks in the cream.
Step Two
Prepare your bread pan by covering the inside with two sheets of plastic wrap.
Step Three
Spread about a 1/4 inch thick layer of whipped cream on the bottom of the bread pan. The first layer is the hardest to do because the plastic wrap may bunch.
Step Four
Layer Oreos on top of the first layer of whipped cream and then continue to layer until you run out of whipped cream. Your last layer will be whipped cream and you may have 4-5 Oreos left over.
Step Five
When all of your toppings are used up, place bread pan in the freezer for a minimum of 2 hours or overnight. When ready to eat, gently pull at the plastic wrap to begin to separate it from the bread pan. Then invert pan and gently pull and wiggle the plastic wrap until the cake falls out of the pan. Remove plastic wrap and dust with sprinkles. Serve right away or cover with plastic wrap and return to the freezer.
