the best ice cream cake {EVER}

Ice cream cake header

This is my favorite summer dessert.  I might even go as far as saying that it is the best ice cream cake I’ve EVER had.

I’m not even sure where the recipe originated.  We got it from a family friend who got it from a family friend.  Throughout the years that the recipe has been in my family, it has changed, changed some more, gone back to its original variation, and then changed again.  That’s the best thing about this dessert: there are many different ways to make it to fit different tastes and occasions.  In its simplest form, this ice cream cake is made up of three layers with an optional topping {or two. or three.}

In its simplest & most original form, here is the cake:

Layer No. 1 {the crust} Oreo cookie

Layer No. 2 {the ice cream} 1 {half-gallon – or closest size} of vanilla bean & 1 {half-gallon – or closest size} caribou {caramel & chocolate chunk}

Layer No. 3 {the most amazing homemade chocolate fudge sauce}

{topping} toffee bits

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Here are some variations we have used over the years…

{the crust} instead of Oreo cookies use peanut butter cookies, or chocolate chip cookies, or graham crackers…

{the ice cream} use any combination of flavors you can imagine (i.e. at Christmas we did peppermint and vanilla) or  make your own homemade ice cream…

{the most amazing homemade chocolate fudge sauce} let’s be real…you COULD change this, but why mess with a good thing?  this has remained the one constant in our cakes over the years!

{topping} crushed Oreo cookies, any kind of crushed candy, crushed peppermint…

Whatever combination of flavors you choose, enjoy!  This is sure to become a family favorite for you as well!  Here’s the recipe…

ice cream cake title

{crust}

3/4 lb. Oreo Cookies crushed {I just use the whole pack…a large, family-sized pack and crush them up in a food processor}

1/4 C. melted butter {I use 1/2 a cup}

Combine crushed cookies and butter and press into the bottom of a 9″ x 13″ baking dish.

{ice cream}

1/2 gallon {or closest size} vanilla ice cream

1/2 gallon {or closest size} ice cream of your choice

Let ice cream sit out to soften slightly {enough to spread over cookie crust, but not completely melted!}.  Spread vanilla ice cream over cookie crust.  Spread second ice cream on top.  **I usually freeze the cake overnight after this step.  If you do not, the ice cream will be too soft and may “bubble” up through your chocolate fudge sauce!**

{chocolate fudge sauce}

2/3 C. chocolate chips

2 C. powdered sugar

1 1/2 C. evaporated milk

1/2 C. margarine or butter

1 large spoonful of cocoa

Mix all ingredients together in a saucepan and bring to a boil.  Boil for 8 minutes.  Cool completely and add 1 tsp. vanilla.  Spread over the frozen ice cream.  Top with toffee bits {or other topping of your choice}.  Keep frozen until ready to serve.  **I let the cake sit out a few minutes prior to cutting & serving.**

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Enjoy!

Jenny

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