I am totally missing Adam. He will be home Friday at 3:00 am and I cannot wait. It has been a LOOONG two weeks, but it is almost over!
So at night when I am all alone because the kids are in bed, what do I do? EAT! Ice cream, chips, cereal, chocolate milk, chocolate (thanks goodness the Halloween candy is all gone),crackers, cheese, you name it really. My favorite is ice cream. So I started craving the best ice cream cake in the whole world. I got the recipe from Family Circle magazine. I made it for Adam and Ammon’s birthdays and it really was so easy.
Well I didn’t make it, but I thought I would share the recipe with you.
First the pictures…
Ingredients
- 15 chocolate and cream sandwich cookies (such as Oreo)
- 1 tablespoon milk
- 8 to 9 ice cream sandwiches, depending on size
- 1 pint mint chocolate chip ice cream
- 1 pint vanilla frozen yogurt
- 1 pint strawberry ice cream or frozen yogurt
- 1 container (8 ounces) frozen whipped topping, thawed
Directions
1. Coat bottom and side of a 9-inch round spring form pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.
2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
4. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.
5. To serve, remove side of pan, then waxed paper. Cut into wedges.
You can of course use your favorite flavors of ice cream.
ENJOY!
3 comments
3 pings
I saw this recipe and said, “YUUUM!” But then I forgot all about it. Thanks for reminding me (or maybe thanks A LOT — sarcasm). Love you!
And hence Melanie’s entry about losing weight on her blog! This recipe looks absolutely sinful! I told Charlie about it and he said, “You are going to make it aren’t you?” Darn tootin’!!!
Thanks!
WOW! Awesome cake. I can’t wait to try it. I hope the next hours are okay for you. Jared is only going to be gone for a couple of days and I am not looking forward to it. How did you survive?