Yesterday was Kent’s birthday, and the one thing he looks forward to most is homemade Ice Cream Cake. And who doesn’t love ice cream!? I’ve adapted this version from the one that his Mom used to make. You could absolutely substitute frozen yogurt, or low fat ice cream here, but sometimes a special occasion calls for something truly decadent. I used ice cream from two creameries located here in Minneapolis: Sonny’s and the Pumphouse Creamery.
Ice Cream Cake 2.0
1 can sweetened condensed milk
5 Tbsp. salted butter
2/3 cup semi-sweet chocolate chips
1 tsp. vanilla extract
1 15oz pkg. Oreo cookies
1 stick salted butter or spread, melted
2 pints of your two favorite ice creams
I like Sonny’s Fresh Banana and Pumphouse’s Sea Salt Caramel. Yum!
Pour the condensed milk in a sauce pan with the 5 Tbsp. of butter and chocolate chips. Melt on low until all of the ingredients are combined. Increase the heat and boil for 4 minutes. Remove from the heat and add vanilla. Stir and allow it to cool to room temperature.
While the topping is melting, pulse cookies in a food processor or blender until crushed. Remove to a mixing bowl and add the melted butter. Press the mixture into the bottom of a 9 x 13 cake pan fitted with a lid. Pop in the freezer for an hour, until the mixture is hardened.
Here is the artistic part: Once the cookie crust is set, pull it out of the freezer and scoop small wedges of the ice cream on top of the crust. Alternate the two flavors in puzzle-like fashion, fitting the pieces in the spaces until the entire crust is covered. (I like to use a sturdy spoon rather than a scoop for this. It seems to get a better shape for puzzling.) With a spoon warmed in hot water, smooth the top of the ice cream and fill any holes. Pop back in the freezer for about 30 minutes, or until set.
Spoon the cooled fudgy topping over the hard ice cream and spread until covered. Then freeze again until ready to serve. Cut squares with a knife warmed in hot water.
Looks like it is time to celebrate! Happy Birthday Kent!
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