The hubby’s birthday fell on the weekend of July 4 this year, so I went all out (calorie- and sugar- wise) on an ice cream cake to celebrate his day of turning the big 3-5.
Inspired by a recipe from familyspice.com I ended up with this crazy, cold, candy-filled, fattening, sugar-coma-inducing concoction.
Calorie count: Infinite (lol). Deliciousness factor: Off the charts.
WHAT YOU NEED:
- 2 flavors of ice cream (1 quart each). I used chocolate chip cookie dough, and chocolate.
- 1/4 c. milk
- Kit Kat candy bars (I used approximately 40)
- 1 tub Cool Whip, thawed enough to spread
- 1 package Oreo cookies
- 1/2 c. M&M candies
- parchment paper
- 9-in springform pan
WHAT YOU DO:
- Remove both ice creams from the freezer and let melt so they are soft enough to stir.
- While waiting on ice cream, combine 24 Oreo cookies and milk in a food processor, which will be the bottom layer for the crust.
- Coat springform pan with non-stick spray, then place Kit Kat bars upright all around the side of the pan. Place bars as close as possible to each other, with “Kit Kat” facing outward.
- Cut a piece of parchment paper into the same size circle as the size of the bottom of the pan. Line the bottom of the pan with the paper then press the Oreo crust evenly on top of it.
- Place in the freezer for 10 minutes.
- Spread one kind of ice cream evenly over the Oreo crust, then put back in the freezer for 10 minutes.
- Spread the second ice cream over the crust, and place in freezer for 10 minutes.
- Top with Cool Whip as frosting, then sprinkle M&Ms on top. I added an Oreo, and you could also put Oreo crumbles on top too.
- Return cake to freezer for 8-10 hours, or overnight, to set.
- Remove from freezer 10 minutes prior to serving. Remove the springform ring, then slice cake, and serve.
July 2014 – Here we are again, another birthday for the hubs! Last year’s ice cream cake was such a hit I made one again. Since we celebrated on the 4th of July, I used just red and blue M&Ms on top for a patriotic theme…