My hubs is pretty much a great dad.
So my daughter and I decided to treat him with an ice cream cake for the day!
My hubs works 12-hour days and lately has been working a ton of overtime.
Since he actually had the weekend of Father's Day off, we celebrated him and all his does all day long!
We got up and went out for breakfast.
Then we went and picked him out a ribeye for grilling that night for dinner.
We stopped and picked up some daisies and hydrangeas to take my dad and grandpa's graves as well.
He broke his fishing flip-flops, so we made a quick stop at the shoe store and he and our daughter got matching slip-on sandals (they call themselves twins).
Afterwords we came home, watched a movie (well he decided to take a 2 1/2 hour nap while Sophia and finished the movie).
When he got up we decided to eat this delicious (and super easy) ice cream cake!
Can you see where they decided to stick their fingers in the whipped topping while it was still in the freezer? Before I even had a chance to take a picture of it finished!
Making an ice cream cake really isn't that difficult.
The hubs isn't a huge fan of cake, so I opted to go all ice cream, and leave out a cake layer.
I was thinking of a layer of cake (chocolate) and then topped with vanilla ice cream.
Instead, I decided on a vanilla bean layer, chocolate layer and smooshed between them, a layer of crushed Oreo cookies.
So, how does one make an ice cream cake?Well, here are my tips:
- Use a spring form pan (lined with plastic wrap)
- A 9" pan = 1 gallon of ice cream, 1 package of Oreos, 1 bottle of chocolate, 1 tub of whipped topping
- Let the first 1/2 gallon of ice cream soften while prepping everything
- Let it freeze for at least an hour before adding the second half gallon of ice cream
- Allow the cake to freeze completely after it is finished over night
- If using Magic Shell to make the cookie crumbles, they get HARD in the freezer...just use hot fudge sauce or chocolate sauce to avoid having to chip them with an ice pick (seriously ...they get rock hard)
Layer the pan with lots of plastic wrap:
Smooth out the half gallon of ice cream you want for TOP layer of the cake on the BOTTOM of the pan:
Add the cookie crumbles and press firmly into the ice cream:
Add the half gallon of ice cream you want as the BOTTOM layer, on top of the cookie crumbles:
Remove the sides of the pan, invert onto a serving circle or serving tray, peel off the plastic wrap:
Encase with a layer of the whipped topping, sealing all the edges:
Add another layer of whipped topping, pipe the edges, and decorate (I used royal icing for the writing)
One of our dogs, Louie, really wanted the ice cream!
Our daughter calls her dad, Papa. Always has :)
You see why they say they are twins?
Ice Cream Cake
Prep Time: 30 min
Cook Time: (freeze) 3+ hours
Ingredients (12 servings)
- 1/2 gallon vanilla ice cream
- 1/2 gallon chocolate ice cream
- 1 package Oreo cookies
- 1 bottle (about 8oz) chocolate or hot fudge ice cream topping
- 1 large tub of whipped topping (Cool Whip)
- Icing for writing, sprinkles, other decorations
Leave one of the ice creams out to thaw slightly.
Line a 9-inch spring form pan with plastic wrap, leaving no part of the pan exposed.
While it is thawing (about 10-15 minutes) crush the Oreos.
The smaller the crumbles, the better.
Stir the chocolate sauce into the crushed cookies until larger cookie crumbles form.
Spread the softened ice cream evenly in the bottom of the plastic-line pan.
Add the crushed cookie crumbles over the ice cream, spreading as evenly as possible and pressing them down slightly into the ice cream.
Leave 1/2-1 inch of room around the edges cookie-free so the other ice cream can seal the two layers together.
Place it in the freezer for one hour.
Remove the other ice cream and let it soften 10-15 minutes before you want to add it to the pan.
Spread it as evenly as possible over the crushed cookies and being sure to seal the edges with the bottom layer of ice cream.
Return to the freezer for another hour.
Remove the spring form from the cake.
Invert the ice cream cake onto a serving tray or cardboard circle covered with foil.
Peel the plastic wrap off of the ice cream and discard it.
Using an offset spatula, frost a layer of the whipped topping over the sides and top of the ice cream, sealing in all cracks well.
Return to the freezer for another 30-60 minutes.
Add another layer of the whipped topping evenly over the other.
Pipe on edging, if desired.
Add writing with icing and decorate with sprinkles or anything else as desired.
Return to the freezer and let freeze overnight (at least 4 hours).
When ready to serve, cut with a sharp knife ran under hot water to make clean cuts.
Cover remaining ice cream cake well and return to the freezer for storing until ready to eat again.
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