As a newlywed, I spend way too much time reading cook books and scouring the internet for recipes.
Generally, I’m looking for entrees that my Kentucky bar-b-queing husband and my Cajun spice loving self will both enjoy.
Last week, however, I decided to leave him out of the equation and make a dessert just because I wanted to.
I had seen several different recipes for homemade ice cream cake so I combined them into one and gave it a shot.
The result was a phenomenal dessert that you can’t burn and won’t get stale. (If that’s not newlywed approved I don’t know what is!)
I tried to justify my ice cream craving by saying it was in celebration of National Ice Cream Month.
Though Aaron looked at me like I was completely insane when I told him that, he sure has enjoyed helping to eat it!
Homemade Ice Cream Cake
1 quart vanilla ice cream
1 quart chocolate ice cream
1 16 oz package of oreos
1 jar hot fudge
1 small tub cool whip
1. Make cookie crumb mixture. A package of Oreos is divided into three sections. Scrape the icing out of two sections of cookies then run cookies through food processor. Mix cookie crumbs with just enough hot fudge to coat crumbs. Crumb mixture should be a little sticky but not runny.
2. Spread a 1 inch thick layer of vanilla ice cream around the outside of a 9 inch spring-form pan. This will give the ice cream cake a uniform outside look if you take it out of the ring and display it on a cake stand.
This is the most difficult part of the process so if you don’t care about how it looks on the outside, don’t worry about trying to line the outside of the pan. Just coat the bottom of the pan with a 1 inch vanilla ice cream.
3. Fill in center of cake half way with chocolate ice cream.
4. Sprinkle cookie crumb mixture over the cake. Make sure you save around 1/4 to 1/2 cup of cookie crumb mixture for later. (The cookie crumbs are my favorite part of ice cream cake so I went with a pretty thick layer!)
Using a rubber spatula, spread a layer of hot fudge over the top of the cookie crumbs. Make sure the hot fudge is room temperature, otherwise it will melt the whole cake.
6. Add another layer of chocolate ice cream and then a layer of vanilla. Cover and freeze overnight or for at least 6 hours.
7. Coat top of ice cream cake with whipped cream. Sprinkle the remaining cookie crumb mixture on top of cake and garnish with left over Oreos. Cover and freeze for overnight or for another 6 hours.
Make sure that you remove the cake from the freezer about ten minutes before you attempt to cut it.
If the chocolate and vanilla theme isn’t for you, feel free to use your favorite flavor of ice cream.
Next time, I’m going to attempt to make a butter pecan version and use caramel and pecans instead of a cookie crumb mixture.
No matter what flavor you choose, this recipe is bound to impress!