Ingredients

The following ingredients have 11 Servings
  • 14 oz package Oreos, ground into crumbs
  • 6 tbsp unsalted butter, melted
  • 1 1/2 cups heavy whipping cream, cold
  • 3/4 cup powdered sugar
  • 8 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 1/3 cup Irish Cream Liquor
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 1 tbsp (15 ml) Irish Cream Liquor
  • 1/2 cup powdered sugar
  • 2 tbsp unsweetened cocoa powder
  • 3/4 cup heavy whipping cream, cold
  • 1 tbsp Irish Cream Liquor
  • 6 tbsp powdered sugar
  • Chocolate sauce, optional

Instruction

  • Line the bottom of a 9 inch springform pan with aluminum foil, wrapping it around the removable bottom of the pan.
  • 2. To make the crust, combine the melted butter and Oreo crumbs and stir until combined.
  • 3. Add the crumb mixture to the springform pan and press into the bottom in an even layer. Set aside.
  • 4. To make the ice cream, whip the heavy whipping cream and powdered sugar on high speed until stiff peaks form. Set whipped cream aside.
  • 5. Beat cream cheese on medium-high speed for 2-3 minutes until light and fluffy.
  • 6. Slowly add the sugar to the cream cheese while mixing.
  • 7. Add the Irish Cream Liquor and vanilla extract and beat until smooth and creamy, scraping down the sides to make sure everything is well combined.
  • 8. Fold the whipped cream into the cream cheese mixture until well combined.
  • 9. Spread the ice cream evenly into the crust, then set in the freezer.
  • 10. To make the mousse layer, whip the heavy whipping cream, Irish Cream Liquor, powdered sugar and cocoa powder on high speed until stiff peaks form.
  • 11. Spread the mousse into an even layer on top of the ice cream.
  • 12. Cover the cake and freeze until firm, 4-6 hours.
  • 13. Remove the cake from the springform pan.
  • 14. To make the whipped cream topping, whip the heavy whipping cream, Irish Cream Liquor and powdered sugar on high speed until stiff peaks form.
  • 5. Pipe the whipped cream around the outer edge of the cake. I used Ateco tip 844, but Wilton 2D or 1M would work as well.
  • 6. Drizzle the cake with chocolate sauce, then freeze until ready to serve. Allow cake to sit out for about 15 minutes before serving.