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BAM Cake converter 
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Ingredients:
For the ice cream cake:
- 450 g softened chocolate ice cream
- 450 g softened vanilla ice cream
- 450 g softened strawberry ice cream
- 2 Oreo cookies and cream
- 2 tablespoons butter, melted
For :
- 450 ml whipping cream
- 1/2 teaspoon BAM vanilla paste
- pinch of salt
Instructions:
Ice cream layers preparation process:
1
Remove the ice cream from the freezer and place it on the counter for 15 minutes to soften.
2
While the ice cream is softening, completely line 3 20 cm diameter cake tins with plastic wrap.
3
Once the ice cream is soft, transfer it to the prepared baking tray with an ice cream scoop. Each baking tray goes in its own flavour. The layers should be even. Place the layers in the freezer for at least 12 hours to set.
Cookie base and ice cream cake preparation procedure:
1
Prepare the biscuit base. In a food processor, pulse 2 tablespoons of melted butter with 2 Oreo cookie wrappers. The mixture should be crumbly but still hold together. Transfer the layer of chocolate ice cream from the freezer to the cookie base. Place the chocolate layer in the freezer and leave to chill overnight with the other layers.
2
When you are ready to assemble the cake, make the "icing". Whisk the whipping cream, vanilla and salt until stiff peaks form, about 4 minutes.
3
Add a layer of strawberries on top of the chocolate layer, remove the foil. Repeat with vanilla.
4
Brush the prepared ice cream cake generously with whipped cream, making large swirls and covering the top and sides of the cake.
Vegan
Lactose-free
FIT
Gluten free
Quick desserts 
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