Tuesday, August 18, 2009

I scream, you scream...

...we all scream for ICE CREAM CAKE!!!

I just had to share a super easy ice cream cake recipe with you. The general idea for this creation came from my dear friend, Katie. Everything Katie makes is delicious so I always get excited when she shares recipes with me! Her ice cream cake follows the same general idea as this one but I simplified one of the layers when I made it this time and it was faster, easier, and just as delicious! The fun thing about ice cream cake is that you can make it in any size pan (8x8, 9x9, 9x13...whatever) so ingredients don't really get definite amounts, just buy what you think you need for your particular pan size (plus a little extra...remember, leftovers are a good thing!) and go to town! Layers can be as thick or thin as you want them to be....and get creative with it! If your family really likes nuts, add a layer! If you like caramel, add a layer or substitute it for the fugde layer. The options really are endless. As long as you have something to make the crust, ice cream, and at least one more delicious layer, you have an ice cream cake! :)

Easy Ice Cream Cake

You will need: sandwich cookies, butter, vanilla ice cream (or any flavor you like), hot fudge ice cream topping, cool whip, and mini chocolate chips.

Crush any flavor sandwich cookies (I like generic oreos with the fudge centers the best) and press them into the bottom of the pan. You want enough cookie crumbs to make about a 1/4 inch to 1/2 inch crust. Melt 1/2 stick of butter (for 8x8 or 9x9 pan...whole stick for anything bigger) or margarine in the microwave and pour over the crumbs. Mix butter and crumbs and then press back into the pan. Put pan with crust in the freezer to set the first layer. Take vanilla ice cream out of the freezer to soften while crust freezes. Wait about 15 minutes. Remove crust from freezer, spread softened ice cream over crust and return to freezer. Wait 15 minutes. Remove from freezer and pour an entire jar of hot fudge ice cream topping (8x8 or 9x9 pan...more for a bigger pan) over ice cream and spead evenly. Return to freezer for about 15 minutes and allow cool whip to thaw on counter for these 15 minutes. Remove from freezer and top with cool whip and mini chocolate chips. Return to freezer until ready to serve.

Do you have a favorite ice cream treat? I'd love to hear from you if you do!

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