Today’s post is all about cake.
Every year for my husband’s birthday, I would buy him a cake from Baskin-Robbins. He loves ice cream cake. This year I decided to make one.
Here are the ingredients you will need.
Lightly grease a 9” springform pan with vegetable oil or Pam. Place the cake into the pan.
- 1 half gallon Vanilla Bean ice cream
- 1/4 half gallon Vanilla Bean ice cream
- Cool Whip
- 10 Oreos cookies crushed in a Ziplock bag
- Hot Fudge topping
- 1 half of a 9” torted (one layer cake cut in half horizontally) chocolate cake
- 9” springform pan
- Vegetable oil or Pam
Next spread half of the crushed cookies on top of the cake and pour just enough hot fudge syrup to spread evenly over the cookies. I heated the syrup in the microwave according to the directions on the bottle to make it easier to spread. Then top the hot fudge with the remaining cookies.
Next you will add the soften ice cream to the pan. I let the ice cream soften on the kitchen counter until it was soft enough to spread. Put the cake in the freezer for about 30 minutes to firm a little before adding the icing layer.
I wanted the cake to have a light icing, so I mixed about a 1/4 of a second container of soften ice cream with equal amount of soften cool whip. Spread the icing mixture on top of the cake. Place the cake in the freezer for about 5 hours.
Before serving the cake, I attached a Happy Birthday banner to the lollipop sticks with tape and removed the springform pan. If you have difficulty removing the pan, place a warm towel to the sides of the pan.
My husband gave me about a minute to snap a picture before slicing into the cake.
This cake was quick and easy to make. The great thing about this cake, is that you can mix and match your flavors. If you do not like cake, replace it with a thin layer of crushed cookies and top with soften ice cream. Then continue to follow the recipe. You can also use a different size springform pan or even use a pie dish. Trust me, you cannot mess up this cake.