We all scream for ICE CREAM CAKE!
Now, I'm not usually a huge fan of ice cream cake, but this one was pretty delicious. I included the recipe below, but basically, the bottom half of the cake is ice cream and cake combined, while the top half is just ice cream. And, of course, Oreos are mixed into the whole cake. If you're thinking, "That looks like too much trouble", don't think that! I promise it's not. Unless you want to make your own ice cream and cake (I made my own cake but not my own ice cream), you're basically using all pre-made desserts. All you have to do is combine them into one yummy, chocolatey, ooey, gooey, frozen treat.
One quick tip for all you Georgians planning on making this recipe- the cake pretty much starts melting the second it hits the hot, humid air of your kitchen. Air conditioning is not enough to protect this bad boy. That being said, move quickly to cut and serve it and get that baby back in the freezer!
Frozen Chocolate Oreo Ice Cream Cake
Frozen Chocolate Oreo Ice Cream Cake
16 ounces chocolate cake (you can use store bought cake or homemade)
2 quarts vanilla ice cream, very soft
1 cup chocolate sauce, warmed
4 ounces dark chocolate
1 tablespoon butter
One 13-ounce package Oreos or chocolate sandwich cookies, plus additional to garnish if desired
Prepare a 10-inch springform pan by greasing extremely lightly with butter or baking spray. Roughly chop or crumble the sandwich cookies into quarters or smaller bite-sized bits, and divide into three parts. Crumble the cake into a large bowl, and stir in about 1/3 of the crumbled sandwich cookies.
Dump in about 2/3 of a quart of very soft vanilla ice cream, and stir gently but thoroughly until the cake and ice cream are well-combined. Press this mixture into the bottom of the springform pan.
In a separate bowl, mix the remaining 1 1/3 quarts vanilla ice cream with another 1/3 of the crumbled cookies. Swirl in about 1/2 cup of the chocolate sauce. Press this on top of the cake mixture in the springform pan; it will come nearly up to the top of the pan.
Lightly cover the cake pan and freeze for at least 4 hours, ideally overnight.
After the cake sets in the freezer, press the remaining cookies into the top of the cake and drizzle the remaining sauce over top.
When ready to serve, run a knife around the inside of the cake pan. Open the springform mold gently; it should release easily from the cake. Re-freeze the unmolded cake while you prepare the dark chocolate.
Gently melt the chocolate with the butter over low heat in a small saucepan. When completely melted, drizzle over the ice cream cake and serve in big wedges with additional cookies to garnish.
Mmmmm good :)
