老公生日，问了要什么生日蛋糕，一如往常给了十几样的蛋糕选择，终于挑了雪糕蛋糕。这样也不错，炎热的天气来个雪糕蛋糕真是不错的点子。而且这是个剩功夫的蛋糕，说是做生日蛋糕不如说是把材料组合起来的蛋糕，除了底部的巧克力戚风蛋糕外，其他的材料都是买便的，然后就这么组合起来。老公喜欢巧克力和焦糖口味的，我喜欢nougat和蜜糖口味，所以这个蛋糕都合我俩口味，太好了。
Ingredients
1
L Caramel Peanut Brittle ice cream (I use abt 0.7L)
1
L Chocolate Honey Nougat ice cream (I use about 0.7L)
5
pcs Oreo cookie (discard the filling and break into small pcs)
Decoration
Ice
Magic (chocolate flavor)
Caramello
nibbles
Dairy
Whipped
Method:
1.
Line a 18cm round adjustable ring with plastic wrap. Place the chiffon cake in
pan.
2.
Beat peanut brittle ice cream in medium bowl with a wooden spoon until
softened. 3. Working quickly, spread ice cream over cake in pan, cover, freeze
until slightly firm (about 2 hours).
4.
Spread oreo cookie pieces onto the ice cream and press down gently.
5.
Beat chocolate honey nougat ice cream with wooden spoon until softened, and
spread over the cake. Cover and freeze overnight.
6.
Decorate the cake.
