Monday, March 28, 2016

Jim's Ice Cream Cake

This cake...this cake is my husband.  Two of his favorite dessert flavors are Oreo and Coffee.

Me...I hate coffee.

However, I oddly love coffee ice cream.  I do not know why, it is truly bizarre, but it is one of my favorite flavors.

But really, this is my husband's cake.  I say that because we were going to a party on Easter, and I really wanted to make something I knew that he would love.  So often I cook what other people love and my poor husband gets to eat someone else's favorite...he still likes it, but it isn't his favorite.  So yesterday it was his turn.

However...something about this cake did not scream Easter to me, so I also made a lemon bundt cake to take long too :)

If you do not like coffee ice cream, you can easily trade this out for your favorite.  I think it would be excellent with chocolate, vanilla, mint chocolate chip, caramel ripple, or a number of other choices.

Another note: This would be even better with homemade ice cream.  In the summer I enjoy making homemade ice cream for our family.  My main motivation behind doing this is to make my coffee ice cream decaf.  I am very sensitive to caffeine and I really love to sleep...

Here it is...

Jim's Ice Cream Cake

Layer 1:
3 cups of finely crushed Famous Amos wafers (do this in your Cuisinart or blender, it will be about a box and a third)
1 stick of unsalted butter, melted

Layer 2:
1 gallon of softened coffee ice cream (if you are in the South, Blue Bell is your best choice)

Layer 3:
1 pint of heavy whipping cream
4 Tablespoons of powdered sugar
1 teaspoon of vanilla
8 crushed Oreo cookies

Layer 1:
Mix together the crushed wafers and unsalted butter.  Press it (hard) into the bottom of a 9x13 pan in one even layer.  Refrigerate for 15-20 minutes.

Layer 2:
Scoop the softened ice cream into the dish on top of the crust.  Smooth the ice cream out into one even layer with a rubber spatula.  Freeze for 6-12 hours.

Layer 3:
Put the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment and whisk on medium high speed until you reach the consistency of whipped cream.  (Important note: if you have never made whipped cream, keep your eye on it.  If you go too far, it turns into butter, but if you do not go far enough it will be runny.)  Spread the whipped cream into a thin layer on top of the frozen ice cream and top with the crushed Oreos.  Freeze 6-8 hours before serving.