Thursday, December 2, 2010

ice cream cake

Here is the recipe for the ice cream cake from Bri’s birthday. I’ve made this twice and it’s really pretty easy and quite tasty!!


Go buy these 4 ingredients. You could use any kind of ice cream you want. And if you like Cool Whip, the original recipe calls for that on the top layer instead of another layer of ice cream. But I have someone living at my house who doesn’t really like Cool Whip, so I used another layer of ice cream. You’ll also need a stick of margarine.


Smash up the Oreos. I stuck them in a gallon bag and rolled them with a rolling pin.


Hold back 1/2 cup of cookie crumbs for the topping at the end. I didn’t top mine, so I just held back a couple of cookies and at them. Mix the remaining cookie crumbs with a stick of melted margarine.


Spread crumb mixture in the bottom of a 9 X 13 pan.


Top with ice cream. You’ll have to let it soften a little or stick in the microwave to defrost it a bit to make it easier to spread. You can use whatever flavor of ice cream here. I chose chocolate.


Spread the can of Hershey’s syrup over the ice cream. You must use the can, not the squeeze bottle.


Top with second layer of ice cream. Or you could top with Cool Whip. Cool Whip would be MUCH easier to spread and would look prettier. Then sprinkle with remaining cookie crumbs. I decorated it with frosting, so I left off the cookie crumbs. Stick in the freezer and enjoy!

Here is the recipe in it’s entirety:

1/2 gallon of ice cream
1 can Hershey’s syrup
1 package of Oreos (not double stuff)
1 stick margarine, melted
1 carton of Cool Whip (or second 1/2 gallon of ice cream)

Crush cookies. Reserve 1/2 cup for topping. Mix remaining cookie crumbs with melted margarine. Spread in 9 X 13 pan. Top with ice cream. Pour Hershey’s syrup over ice cream. Top with Cool Whip (or a second layer of ice cream). Sprinkle with remaining cookie crumbs. Place in freezer until ready to serve.

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