Cooking with U: Ice Cream Cake

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This simple ice cream cake is perfect for any occasion and can be easily adapted for anyone’s specific tastes with a variety of ice cream flavors, toppings and types of Oreos! This version will take on a minty twist especially with the Christmas season right around the corner.

This dessert is simple enough for kids to join in on the fun one afternoon while putting it together. The cake is also perfect if you are hosting a big crowd and do not have time to make more labor intensive desserts!

 

Ingredients

  • 1-2 packs regular Oreo cookies, about 3 packs of the thin variety
  • 1-2 half gallons mint chocolate chip ice cream
  • 1 tub of cool whip
  • 1 stick of butter
  • 1 jar of hot fudge
  • 1 large disposal foil pan
You’ll need the new Oreo Thins for this week’s recipe. Courtesy of Samantha St. Marie
You’ll need the new Oreo Thins for this week’s recipe. Courtesy of Samantha St. Marie

Directions

Roughly break up all of the Oreos into a large bowl. Leave a couple crushed Oreos to sprinkle over the top at the end.

Completely melt the butter and pour over Oreos. Mix until all are covered with butter.

Pour the mixture into the foil pan. Spread evenly.

Bring the mint chocolate ice cream to room temperature.

Either cut the ice cream into blocks or scoop ice cream over the Oreos and smooth out evenly. Freeze for 20-30 minutes. Gradually warm the hot fudge in the microwave, stirring every 30 seconds or in a double boiler until easily pourable. Take the ice cream out of the freezer and pour the hot fudge over the ice cream. Freeze again for another 20-30 minutes. Remove the ice cream from the freezer and spread the cool whip topping over the hot fudge. Sprinkle over remaining crushed Oreos with any additional toppings that are desired.

(Recipe from Samantha St. Marie ‘18)

 

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