Friday, August 2, 2013

Homemade Ice Cream Cake

Is anyone else doing the Burpee Challenge with me? (It's 50 Burpees each day for all of August.) Though it's only day 2, I'm already feeling the burn! I guess it may also have something to do with the fact that I've taught 4 really intense fitness classes this week... Anyway...

In case you didn't hear, my mom celebrated her 54th birthday last week. To help her celebrate, Chuck and I made her an ice cream cake. I firmly believe that every person born in a summer month should have an ice cream cake for their birthday. Amen.

Mom's favorite part about an ice cream cake is the chocolate cookie layer (thank you Carvel for high expectations), so I was sure to incorporate that as well. This cake was not only simple to make, but it was more delicious and less expensive than that aforementioned store-bought kind.

You guys are going to love me forever after you make this Homemade Ice Cream Cake. Or maybe you'll hate me because you will want to eat the entire thing. Either way, I'm sharing the recipe with you today.

[Note: I made this cake by using just one 9" Springform pan. If you have two of the same size Springform pans, you can create a multi-layer ice cream cake and you won't have to waste leftover cake batter, ice cream, and Oreos... like it would go to waste anyway!]
1 box of your favorite cake mix
1 carton of your favorite ice cream
1/3 to 2/3 package of your favorite flavor Oreos (or any cookie)
Chocolate Syrup or hot fudge


Preheat the oven to 350*F.

Prepare the cake mix as directed on the box and fill a 9" Springform pan about 1/3 full (more or less depending on how much room you want to leave for ice cream). Tip: In the event that your Springform pan doesn't have the best seal, place the pan on a cookie sheet, just to be safe. You may need to increase baking time by a few minutes.

Bake for about 22-26 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool on a wire rack (You can undo the latch and separate the bottom of the pan from the sides so that it cools faster. However, do not move the cake off of the bottom piece of the Springform pan).

While the cake is cooling, crush the Oreo cookies in a food processor and set aside.

Once the cake is cool (with the Springform pan in one piece and latched), spread ice cream evenly over the top of the cake. Tip: You may need to melt the ice cream in the microwave for a few seconds if it is frozen solid and difficult to work with. In the event that your pan doesn't have the best seal, you may want to put a plate under the pan so that you don't end up with a melted ice cream mess.

Next, spread the Oreo crumbs evenly over the ice cream layer and drizzle with chocolate syrup or hot fudge. Freeze immediately. I recommend covering the ice cream cake (to avoid frost formation) by placing it in a cake cover or by placing a plate over the pan. At this point, your cake will be ready in a few hours. We let ours freeze overnight and it was perfect!


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