Cookie Dough Ice Cream Cake

Recipe challenge, week recipe forty-six.

When I presented the idea for a Cookie Dough Ice Cream cake, I already had a vision of what it would look like.  Scott said something about adding peanut butter and I was like That doesn't match my vision.  But it was his birthday and all, so whatever.

This cake is a compromise.

I put peanut butter chips in the chocolate chip cookie base and I put them in the egg-free cookie dough topping.  I was going to go for hot fudge AND peanut butter drizzle on the top but neither Target or the commissary had the Reeses' topping, and there was no way I was going to Wal-Mart the day before Thanksgiving.  Wal-Mart on any day of the year is terrifying, let alone that one.

Cookie Dough Ice Cream Cake
makes a 13x9 pan

Chocolate chip cookies (enough to cover the bottom of the pan)
1.5 quarts (one big container) of cookie dough ice cream (or make your own!)
1 recipe of eggless cookie dough, frozen and chopped into bite-sized pieces
1 container Cool Whip
Hot fudge

In a 13x9 pan, line the bottom with chocolate chip cookies to form a crust.  I used ones that were still a bit warm from the oven so they smushed together nicely to cover the bottom.
Take your softened cookie dough ice cream and spread it over the "crust".  Put the pan in the freezer for half an hour to harden.  Drizzle about 1/4 cup of warm hot fudge over the ice cream layer and re-freeze for 15 minutes or so.  Spread softened Cool Whip on as the next layer.  Re-freeze for half an hour. Drizzle about a 1/2 cup of warm hot fudge over the top of the Cool Whip layer.  Decorate the top with pieces of eggless cookie dough.  Refreeze for at least half an hour before serving.
This can be made days in advance, and let it sit out on the counter to soften for at least 15 minutes before cutting and serving.

Cookie Dough Ice Cream

Recipe challenge, week five.

I have not a lot to say about this ice cream other than the fact that out of all the ice creams I've concocted in the last 2 1/2 years, this is my favorite.  There is no question about it.  If you've never tried your own ice cream, this is a great place to start.  If you have an ice cream maker that you don't use, or you're even contemplating the idea of getting one, this is what you should make.  

I made it a few weeks ago. We ate it.

I had milk and cream leftover.  

I made it again.

We ate it again.

It disappeared within a couple of days.

Ice cream doesn't last long here.

I found this recipe for eggless cookie dough almost two years ago and I've been meaning to try it ever since.  It's perfect, really, but I did add a bit more liquid to make it come together for me.  I noted the change in the recipe below, but wanted to make sure I sourced it.  

Cookie Dough Ice Cream

by Kristin Darhower

Prep Time: 4 hours-cooling overnight

Cook Time: 30 minutes

Keywords: dessert ice-cream

Ingredients

For the ice cream

• 2 cups milk
• ¾ cup sugar
• 1/8 t. salt
• 1 teaspoon vanilla
• 1 ½ T. cornstarch
• 2 T. milk
• 1 ¼ cups whipping cream

For the cookie dough

• 6 T. butter, softened
• 1/3 cup brown sugar
• 1/8 cup white sugar
• 1 t. vanilla extract
• 1/2 t. salt
• 1 cup flour
• 1-2 T. milk
• 1/2 cup chocolate chips

Instructions

To make the cookie dough

Just stir all the ingredients together until it becomes something you can easily roll into balls. Roll into ½ inch balls and place on a plate in the freezer for a few hours, or overnight, until frozen. Once frozen, chop into smaller chunks.

To make the ice cream

In a large sauce pan, whisk the milk, sugar, and salt together. Bring it to a boil and, keeping on medium heat, let it boil for 4 minutes. Set a timer. Then pull it off the heat.

Meanwhile, in small bowl, whisk together the cornstarch and extra 2 T. of milk.

Add the cornstarch/milk into the milk/sugar and let it return to a boil. It should thicken up after a few minutes. Stir in the vanilla and whipping cream. Turn off the heat.

Pour the mixture into a large plastic or glass bowl through a mesh sieve. This will get rid of any lumps. Refrigerate the mixture for a few hours or overnight, until it is completely cooled.

Following the manufacturer’s directions for your ice cream maker. When it is about half-frozen (soft-serve-ish), add in the cookie dough chunks and keep mixing. The whole mixing part took me about 20-25 minutes.

Freeze in an airtight container and then remove for at least 10 minutes before serving.

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Mint Oreo Ice Cream Cake

Recipe challenge, week two.

I may be cheating with this because I've done a recipe like it before, almost 3 years ago.  However, my birthday was on Saturday and I made myself an ice cream cake.  I would prefer to share something ice cream/mint/cake-related on the Monday after my birthday.  Much more interesting than the soup I originally had scheduled for today.  Plus, it's Monday.  Ice cream might be necessary.

I did improve upon this recipe.  And I added cake.  Because there were a few of you up in arms over the idea that my Peppermint Oreo Ice Cream Cake did not, in fact, have cake in it.  That's just how we do ice cream "cake" in this house, guys.  You can put away your torches and pitchforks…this one has cake in it. Actually, it's a brownie.  But, it was easy to make and I'm not a cake person and I didn't want to use a boxed mix anyway.  You can use whatever kind of chocolate cake/brownie you want and just cut it or arrange it to fit your ice cream cake pan. I used this recipe, omitted any frosting, and added a teaspoon of peppermint extract.

Food on birthdays is really important to me.  I feel you should treat yourself all day long on your birthday. When I started thinking about a cake, I knew it needed to be the ultimate version of Kristin's Favorite Dessert.
My favorite dessert ever is the Mint Oreo Concrete Mixer from Culver's Frozen Custard.  I had one on New Year's Day and it was the best part of Christmas Break.  I swear.  If you haven't had mint Oreos mixed into artificially dyed mint ice cream, you haven't lived.  When I made this first version of the mint ice cream cake in 2012, my inspiration was Thin Mints and I was still living in Alaska so I'd never even tried a concrete mixer.  This time: real mint chocolate brownie, mint Oreos, and mint ice cream.  This was the perfect birthday cake.

Mint Oreo Ice Cream Cake

Prep Time: 1.5 hours

Cook Time: Freeze time: at least 2 hours

Ingredients (8x8 pan or 9x13 pan)

• 1 package Mint Oreos
• 1.5 quarts mint chip ice cream, softened
• Brownies or chocolate cake
• 2 T. butter, melted

Instructions

Crush all the Oreos in a Ziploc bag. Mix half of them with the melted butter, and press those into the bottom of your pan. Freeze for 20-30 minutes. Spread half the ice cream over the Oreo crust and then press in the brownie/cake pieces. Freeze for another 15 minutes. Top with the rest of the crushed Oreos, cover, and freeze until ready to serve. I usually make it the day before. Take it out about 15 minutes before you're ready to cut the cake. You can also use Cool Whip as another layer if you'd like.

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This isn't a 30 minute dessert.  I baked the 8x8 brownie earlier in the week, but I put this all together while I was cooking dinner on Friday night.  It didn't take very much brain power or energy.  It's just a process.

Peppermint Ice Cream Cake

I have a history with ice cream cakes.  I love them.  I love ice cream.  Regular cake: I could take or leave.  Pie: I'll more often than not just leave.  Cookies are good and all.  Fudge is great.  But ice cream is best.

I've had this ice cream cake idea in my head for over 2 years.  I try to just make ice cream cakes for occasions.  Not for a regular old Tuesday.  Because we will eat the whole thing all at once and that will be it. So, every time an opportunity appears, I ask Scott what kind of ice cream cake he wants.  I give options.  Red velvet or peppermint? Vanilla or peppermint? Birthday cake or peppermint? And he never, ever picks peppermint because…well, I guess he doesn't like peppermint? I don't know.  But for Christmas tomorrow, I decided I'd had enough.  We would have Peppermint Oreo Ice Cream Cake and that would be that.  I have a feeling he'll enjoy it.

This cake can be put together many different ways.  You could layer cookies and hot fudge between the ice cream and Cool Whip, instead of just putting them on the bottom and top.  You could throw some peppermint brownie chunks in there.  Or peppermint fudge.  Or you could top it with crushed candy canes (I don't like candy canes, oddly enough).  Also,  you could switch up the ice cream..stores always have a freezer case full of peppermint and candy cane ice cream this time of year.  I just don't happen to like pepperminty pink ice cream.  However, if you do, go for it.  The sky is kind of the limit with this recipe.  Let me know if you try it and tell me what you did!

Another selling point:  You can make one of these and store it in the freezer (covered well) forever.  Though, it probably won't last very long if you remember that it's there.

Peppermint Oreo Ice Cream Cake
makes a 9x13 pan (I used a 9x6 pan this time and it was just a little thicker)

1 container (1.5 quarts) vanilla or peppermint ice cream, softened (I used vanilla and stirred in a teaspoon of peppermint extract)
1 container Cool Whip, softened
1 package of Candy Cane Oreos, crushed (or those candy cane JoJos I saw at Trader Joe's the other day)
2 T. butter, melted
Peppermint hot fudge (see yesterday's recipe)
Crushed candy canes or peppermint candies, optional

Stir the crushed Oreos with the 2 T. of butter and press into the bottom of the pan.  You may want to reserve some for sprinkling or layering.  Drizzle with a few tablespoons of the hot fudge. Freeze the "crust" in the pan for about 20 minutes so it sets.

Spread your softened ice cream onto the Oreo crust.  Drizzle with a few more tablespoons of hot fudge.  Put the pan back in the freezer for 20-30 minutes.

Spread your softened Cool Whip onto the ice cream layer.  Drizzle with a few final tablespoons of hot fudge and sprinkle crushed Oreos or crushed peppermint candy on the top.  Freeze for at least another hour, covered.

Remove from the freezer at least 15 minutes before serving so it has time to soften just bit.

(Gluten-Free) PB Brownie Ice Cream

#1 I always must have the news on in the morning.  Local news, then the Today Show.  Sundays throw me off because Today is only, like, an hour.  That's why Sunday mornings are for Mad Men reruns.

#2 I've worn glasses since I was 9 and contacts since I was 12. What did people do before such things were invented?  One of my biggest concerns has always been 'What would I do if I were trapped on a desert island? How would I see?' Cue irrational (but not really) fears.

#3  I will procrastinate some things forever.  I graded a stack of 300 papers in March.  This weekend, since school is almost over and all, I decided it was do or die:  it was time to sort hundreds of tests into assessment binders.  The kids might want them, now that 2nd grade is over and all.  I certainly don't want them.

#4  I last got my hair cut in February.  The other day, someone said, "Oh, you got a haircut!"  No.

#5 One of my biggest pet peeves is when people don't have to eat gluten-free, but they choose to because they mistakenly believe it's healthier.  I made this ice cream for a friend who does have to eat gluten-free.

#6  I will make delicious ice cream, we will devour it in two days, and then I will stare at the picture on my computer desktop for two months before I get around to sharing it.

(Gluten-Free) Peanut Butter Brownie Ice Cream

2 cups chocolate milk (I used 2%)

1 T. + 1 t. cornstarch

1/8 t. salt

1/2 cup sugar

1/2 cup smooth peanut butter

2 t. vanilla

1 1/4 cups heavy cream

Frozen brownies, frosted and cut into chunks

-I used this brownie recipe, made with gluten-free flour from Trader Joe's and it came out really well.

-I used the Peanut Butter Cream Cheese Frosting too and that, obviously, was perfect.

In a large saucepan, combine the chocolate milk (all but 1 tablespoon), the salt, and the sugar.  Allow it to come to a boil and then let it boil (a rolling boil) for 4 minutes, stirring constantly. 

In a small bowl, whisk together that extra tablespoon (or so) of milk with the cornstarch.  Remove the milk mixture from the heat and whisk in the cornstarch/milk.  Return the pot to medium heat and let it come back to a boil, stirring constantly, for another minute (or until it's thick enough to coat the back of a wooden spoon). 

Remove from heat and stir in the vanilla and peanut butter.  After the peanut butter melts, add in the heavy cream.  Whisk well.  Pour through a mesh sieve to catch any undissolved lumps.  Refrigerate the mixture for a few hours until cooled. 

Following the manufacturer's instructions, pour your cooled mixture into an ice cream maker.  Once its consistency is nearing that of soft ice cream, stir in the chunks of frozen brownie and let it stir to combine.  Once it's all mixed up, pour into a freezer safe container and store in the freezer for up to 2 weeks.

Birthday Cake Ice Cream Cake

We're car shopping.  We had it in our head that we wanted a GMC Terrain.  However, I have it in my head that I need 4-wheel drive.  Or all-wheel-drive.  Or something because the idea of not being prepared for winter slightly terrifies me.

Let's be honest: what I really want are studded tires.  I'm pretty sure they're a little bit illegal in the lower 48.  I'm having trouble adjusting to the idea that I won't have them this year.  My car + studded tires = unbeatable winter driving combination.

We are adamant on not spending more than we spent on our truck.  So AWD Terrains are out.  Since we do like my Hyundai (the brand is doing well, according to Scott-the-mechanic, but my car is losing steam fast), but the Hyundai Santa Fe that we want is crazy expensive.

We think we've settled on the idea of a Toyota Rav 4 with AWD.  He tried to talk me into a Subaru.  I vetoed that one pretty quickly.  Buying new cars gives me a horribly sick feeling in the pit of my stomach.  Truth be told, I'm probably putting it off because I'm not ready to part with my "Alaska" car.  Like my phone, that car and I have been through a lot together.  We'll see how this plays out…

Anyway, I very well could end up putting this off until January, and Scott could call it a birthday present (though it is a necessary purchase…my car has an awful lot of miles on it and it was our primary vehicle for the last 4 years).

I also have plans for an ice cream cake for my birthday.  This is the one I made for Scott's birthday last week.

I had a grand plan to make a vanilla ice cream cake with Golden Oreos.  I also thought of doing a peppermint one.  I asked Scott what he would prefer for his birthday.  He said "vanilla" without even hesitating.  When I brought up the idea of Golden Oreos, he said they were gross. Now, I wouldn't call them gross…I mean, I'd choose another flavor over them but, still, not gross.  He wanted regular Oreos.  (Actually, he wanted PB ones, but that wasn't going to work with the theme…).  I settled on Birthday Cake Oreos.

Birthday Cake Ice Cream Cake

makes  a 9x13 pan

1/2 gallon (1.5 quarts) vanilla ice cream, softened

1 container of Cool Whip, softened

Approximately 6 frosted vanilla cupcakes, frozen and diced (I used this recipe for cake and store-bought frosting)

1 package of Birthday Cake Oreos, crushed

2 T. melted butter

Sprinkles

Crush the Oreos using a Ziploc bag and a heavy pot or rolling pin.  Mix them with the melted butter and press into the bottom of an 13x9 pan.  Freeze for 20 minutes.

In a mixing bowl, stir together the softened ice cream and cupcake chunks.

Pour the softened ice cream mixture into the pan.  Freeze for another 20-30 minutes.

Spread the softened Cool Whip over the ice cream and top it off with sprinkles.  Freeze until ready to eat.  Take it out of the freezer about 15 minutes before serving so it will be easy to cut.

Reeses' Ice Cream Cake

I posted this recipe 2 1/2 years ago (dear Lord, has it been that long?), but Scott made it two weekends ago and I thought it might be nice to share again.  It's our #1 go-to dessert. 

I apologize that THIS is the only picture I have.  You see, Scott made it to take to a friend's birthday dinner. I knew better than to ask if I could cut it before we left the house.  A cross-section picture of this beautiful layered dessert would be a nice addition here, don't you think?  I guess we'll never know.

Chocolate Peanut Butter Ice Cream Cake

1/2 gallon (1.5 quarts) peanut butter ice cream, softened
1 container of Cool Whip
1/4 cup of peanut butter
1 bag of Reeses' miniatures, crushed 
1 package of Peanut Butter Oreos, crushed
2 T. melted butter
Hot fudge, for drizzling (Reeses' Peanut Butter syrup also works well for this if you can find it)

Crush the Oreos using a Ziploc bag and a pot or rolling pin.  Mix them with the melted butter and press into the bottom of an 13x9 pan.  Freeze for 20 minutes.

In a mixing bowl, stir together the softened ice cream and Cool Whip. Stir in the peanut butter.

Pour the softened ice cream mixture into the pan.  Freeze for another 20-30 minutes.

Crush the Reeses' cups and melt the hot fudge.

Drizzle the fudge and sprinkle the crushed Reeses' cups over the cake.  Freeze for another 20 minutes (..or actually for as long as you'd like.)

Strawberry Shortcake Ice Cream

Friday's National Strawberry Shortcake Day!  Let's celebrate...

I've mentioned that fruit in or on ice cream should, essentially, be against the law. It's just such a waste.  Of time, of sugar, of calories...so much waste.

But, in high school, I went through of period of time in which I consumed quite a few strawberry shortcake blizzards from Dairy Queen.  

And I've also consumed two giant (like 32 oz) strawberry milkshakes in the last month.  

Strawberry is, I suppose, where I can make an exception with the whole fruit-in-the-ice-cream thing.

Blueberries are still only permitted in cookies (sometimes).  The day a blueberry crosses into my ice cream's path...well, the world will have probably already ended, so I guess it doesn't matter what would happen.

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To note about this recipe:  I made the strawberry portion by cooking 3 cups of diced, fresh strawberries in 1/4 cup of sugar.  Just on low heat until the juices come out and the sugar dissolves.  I put all of this into the ice cream mixture before refrigerating it.  However, it did give the ice cream a more "icy" texture.  If you want, you can strain the strawberries and just add in the chunks, not the juice.  You probably won't get the pink color, but that's okay.

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Strawberry Shortcake Ice Cream

2 cups milk (I used 2%)

1 T. + 1 t. cornstarch

1/8 t. salt

3/4 cup sugar + 1/4 cup sugar

2 t. vanilla

1 1/4 cups heavy cream
3 cups fresh, diced strawberries (You could definitely use frozen if you allow them to thaw first.)
3 cups of diced shortcake chunks  (You can buy it, but I just made the Bisquick recipe. I like the crumbly shortcake vs. the spongy kind.)

1. In a large saucepan, combine the milk (all but 1 tablespoon), the salt, and the 3/4 cup sugar.  Allow it to come to a boil and then let it boil (a rolling boil) for 4 minutes, stirring constantly. 

2.  In a small saucepan, combine the strawberries and 1/4 cup sugar.  Cook on medium-low heat until all the sugar has dissolved.  Set aside to cool.

3.  In a small bowl, whisk together that extra tablespoon (or so) of milk with the cornstarch.  Remove the milk mixture from the heat and whisk in the cornstarch/milk.  Return the pot to medium heat and let it come back to a boil, stirring constantly, for another minute (or until it's thick enough to coat the back of a wooden spoon). 

4.  Remove from heat and stir in the vanilla.  Add in the heavy cream.  Whisk well.  Pour through a mesh sieve to catch any undissolved lumps.  Stir in the strawberries and/or strawberry juices, if using.  Refrigerate the mixture for a few hours until cooled. 

5.  Following the manufacturer's instructions, pour your cooled mixture into an ice cream maker.  Once its consistency is nearing that of soft ice cream, stir in the chunks of frozen shortcake.  Let it stir to combine.  Once it's all mixed up, pour into a freezer safe container and store in the freezer for up to 2 weeks.

Thin Mint Ice Cream

I confess that I was more interested in the "cookie" part of this ice cream than the actual ice cream. 

The ice cream maker is the best and the worst thing Scott has ever gotten for me.  It has allowed me to be creative in many, many ways.  It's also added up to a lot of whipping cream purchases.  And the recipe never uses the whole mini-carton (a pint? half a pint? something like that).  So I'm always trying to come up with new uses for whipping cream...which always leads to more ice cream being made.  Frustrating indeed.

Anyway, here's the other ice creams I've made:

Candy Cane Oreo Ice Cream

Funfetti Cake Ice Cream

S'mores Ice Cream

Peanut Butter Chocolate Cake Ice Cream

Question:  Has anyone tried this ice cream making method?  Does it work for you?  I found it to be the miracle of miracles, because the reason I tended to shy away from homemade ice cream for so long was the egg part.  Freaked me out a little.  I promise that this is just as creamy and delicious as any top-notch ice cream from the store!

Happy ice cream eating!

Thin Mint Chocolate Ice Cream

2 cups chocolate milk (I used 2%)

1 T. + 1 t. cornstarch

1/8 t. salt

1/2 cup sugar

2 t. vanilla

1/2 t. peppermint extract

1 1/4 cups heavy cream

 

20 Thin mints (or Keebler's Grasshopper Cookies), chopped into small chunks

1/2 cup chocolate frosting (I used canned)

In a large saucepan, combine the chocolate milk (all but 1 tablespoon), the salt, and the sugar.  Allow it to come to a boil and then let it boil (a rolling boil) for 4 minutes, stirring constantly. 

In a small bowl, whisk together that extra tablespoon (or so) of milk with the cornstarch.  Remove the milk mixture from the heat and whisk in the cornstarch/milk.  Return the pot to medium heat and let it come back to a boil, stirring constantly, for another minute (or until it's thick enough to coat the back of a wooden spoon). 

Remove from heat and stir in the vanilla and peppermint.  Add in the heavy cream.  Whisk well.  Pour through a mesh sieve to catch any undissolved lumps.  Refrigerate the mixture for a few hours until cooled. 

Following the manufacturer's instructions, pour your cooled mixture into an ice cream maker.  Once its consistency is nearing that of soft ice cream, stir in the chunks of cookies and dollop in the frosting.  Let it stir to combine.  Once it's all mixed up, pour into a freezer safe container and store in the freezer for up to 2 weeks.

Candy Cane Oreo Ice Cream

After the S'mores Ice Cream Incident of September 2012 (uh, I threw up), I banned myself from the ice cream maker I'd so expertly learned how to use.

When Scott returned home in November, he was curious as to why there was no homemade ice cream lying around.  Little did he know I'd been an ice-cream-making fool all fall long, had suffered the ramifications of my actions, and had successfully broken a bad, bad habit (much like the marshmallow addiction...2 months strong...).

So anyway.  Candy Cane Oreo Ice Cream it was.  I mentioned before that I really like lots of stuff in my ice cream.  I don't care about the quality of the milk, cream, or flavoring.  I want something to chew on.  So I added a whole package of Candy Cane Oreos to the recipe, aside from the six one I ate.

Candy Cane Oreo Ice Cream

2 cups chocolate milk (I used 1%)
1 T. + 1 t. cornstarch
1/8 t. salt
1/2 cup sugar

2 t. vanilla

1/2 t. peppermint extract

1 1/4 cups heavy cream

Candy Cane Oreos, smashed into pieces

In a large saucepan, combine the chocolate milk (all but 1 tablespoon), the salt, and the sugar.  Allow it to come to a boil and then let it boil (a rolling boil) for 4 minutes, stirring constantly. 
In a small bowl, whisk together that extra tablespoon (or so) of milk with the cornstarch.  Remove the milk mixture from the heat and whisk in the cornstarch/milk.  Return the pot to medium heat and let it come back to a boil, stirring constantly, for another minute (or until it's thick enough to coat the back of a wooden spoon). 
Remove from heat and stir in the vanilla, peppermint, and heavy cream.  Pour through a mesh sieve to catch any undissolved lumps.  Refrigerate the mixture for a few hours until cooled. 

Following the manufacturer's instructions, pour your cooled mixture into an ice cream maker.  Once its consistency is nearing that of soft ice cream, stir in the chunks of Oreos and let it stir to combine.  Once it's all mixed up, pour into a freezer safe container and store in the freezer for up to 2 weeks.

#YOLO Monday
Mingle Monday
Crazy Sweet Tuesday

Red Velvet Ice Cream Cake

Today is Scott's birthday.

He's old.

Like 2 months older than me.  Really old.

However, in less than 2 months, I will catch up to him and join the age of 27.  Ugh, right?

For his 23rd birthday, I baked him a red velvet cake and bought him a Carhart jacket.  For his 24th birthday, he was in Afghanistan.  For his 25th birthday, I think we laid around, did some Black Friday shopping, and maybe ate our weight in ice cream cake.  For birthday #26, I'm pretty sure he went snow-mobiling.  (Not with me.  I probably stayed home to bake a cake as, remember, I don't go outside.)

Now, I shall recap my recent birthdays.  He's missed #24, #25, and #26.  Although, for b-day #26, I threw myself a s'mores party at school.  The kiddos liked that.

What did I get Scott for his birthday this year?
A rolling pin (He was horrified that we didn't own one)...his own K-Cup (so coffee-making isn't such a process anymore...)...and Breaking Bad Season 4.  We're still on season 1, but it won't take us long.
I know, useless stuff, right?  But he buys himself fishing/hunting stuff everyday of the week.  I had to think outside the box.

Other ice cream cakes I've made include:
Chocolate PB Reeses' Ice Cream Cake
Cake Batter ice Cream Cake
Birthday Cake Oreo Ice Cream Cake
Thin Mint Oreo Ice Cream Cake
Pumpkin Gingersnap Ice Cream Cake

Red Velvet Ice Cream Cake
Makes one 9x13 pan (cut it in half for 8x8 or 9-inch pie pan)

*Please read the whole recipe before you try it.  It's several steps with re-freezing in between steps.  I made it over the weekend, so I used about a 24 hour period.  It could definitely be made within an hour or 2 if the cake is already baked...or better yet, bought.*

1 package Oreos (I used Winter ones because they're red.)
2 T. butter, melted
1 1.5 quart container vanilla ice cream (I'm a slave to Dreyer's Slow-Churned.)
1 container frozen whipped topping
1 red velvet cake (I used a box mix), baked, cooled, and frosted with cream cheese frosting

In a food processor, crush the Oreos.  In a large bowl, stir them into the 2 T. of melted butter.

Press into a 9x13 pan and put it in the freezer for at least 30 minutes (I froze mine overnight.)

Take your baked, cooled, and frosted cake and put that in the freezer too (again, I did overnight).
Cut it up into chunks.  I used about half the cake.  It is much easier to cut when frozen because the frosting stays put.

Fold those cake chunks into your softened ice cream.  Pour over the Oreo crust and spread it out.

Stick it back in the freezer for 30 minutes or so.  Then, spread your softened whipped topping over the ice cream layer and top with crumbles of red velvet cake.  Keep in the freezer until it's ready to serve!

Linking up to YOLO Monday, Crazy Sweet Tuesday

S'mores Ice Cream

This is my new favorite.  I cannot stop eating it.  I mean it.  I cannot stop.  Usually, I can eat a small bowl and be done (especially if it's homemade and rich).  Not this stuff.  I ate a ton of it before I went to the gym the other day. (That wise decision came back up to greet me while I was doing mountain-climbers.)

I've been thinking about this recipe for awhile.

I am quite fortunate to have stumbled upon this ice cream making technique. It's so easy!

Because otherwise I'd have to keep buying my ice cream at the store.

I used to think, when it came to making ice cream, that "ain't nobody got time for that!"

But really! You do!

The draw of the s'more is that the chocolate is melty and ooey-gooey. So's the marshmallow. This characteristic cannot be replicated in the form of ice cream. It defies physics.  I didn't even take physics, but I'm pretty sure it won't work.  But if I ever do figure it out, you'll be the first to know. (Like I would tell anyone else.)

So I wanted to add a lot of chocolate flavor anyhow. I used half chocolate milk (2%) and half whole milk.  Only because I had whole milk left from one of my last ice cream experiments. Then I added a giant scoop of hot fudge to add richness.

I also kinda, sorta (maybe) wanted an excuse to use these.

They were only $1.49 at Target.  Which means I only spent $41.49 at Target that day.  So cheap.

I had chocolate cake left in the freezer from this ice cream.  And I thought, "Why not?" YOLO and all that, right?  Right.

S'mores Ice Cream

1 cup chocolate milk (I used 2%)
1 cup whole milk
1/2 cup sugar
1/8 t. salt

1 T. + 1 t. cornstarch

1/4 cup hot fudge, warmed
2 t. vanilla
1 1/4 cup heavy cream

1/2 cup mallow bits
1/2 cup mini-marshmallows (You can just use the mini-marshmallows if you can't find the mallow bits.)
1/2 cup light crushed graham crackers
Frozen chocolate cake or brownies, about 1 cup of chopped bite-size pieces

In a large saucepan, combine the chocolate milk (all but 1 tablespoon), the salt, and the sugar.  Allow it to come to a boil and then let it boil (a rolling boil) for 4 minutes, stirring constantly. 
In a small bowl, whisk together that extra tablespoon (or so) of milk with the cornstarch.  Remove the milk mixture from the heat and whisk in the cornstarch/milk.  Return the pot to medium heat and let it come back to a boil, stirring constantly, for another minute (or until it's thick enough to coat the back of a wooden spoon). 
Remove from heat and stir in the vanilla and hot fudge.  Add in the heavy cream.  Whisk well.  Pour through a mesh sieve to catch any undissolved lumps.  Refrigerate the mixture for a few hours until cooled. 

Following the manufacturer's instructions, pour your cooled mixture into an ice cream maker.  Once its consistency is nearing that of soft ice cream, stir in the chunks of frozen chocolate cake, marshmallows, and graham cracker chunks.

Store in a freezer safe container...in the freezer.  Or, eat it in two days and become disgusted with yourself.

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