Today is my wonderful husband's birthday! I will first say that he was extremely happy that Alabama beat out Penn State! Go Bama! I'm still working on becoming a better football fan. I'm embracing it though. We currently have an Alabama triangular flag hanging on the outside of our apartment door. Supportive wife? I think so. :)
We spent a fun evening going out to dinner with friends in the next town over. We went to the famous Kahuku Grill, a favorite of Brigham Young University students. Afterwards we all crammed back in to our little studio, and played games and ate cake! I am proud to admit that I handmade an ice cream cake, and it seemed to be quite a hit. Here's the recipe:
- 20 oreo cookies
- 1tablespoon-1 1/2 tablespoon milk
- 8-9 ice cream sandwiches (depending on the size)
- standard size of ice cream of your choosing (I used a 1.75 quart of Blue Bunny cookies and cream)
- Coat bottom and side of a 9 inch round springform pan with nonstick cooking spray. Line side with waxed paper,using spray to help adhere to pan. Trim paper to height of pan.
- Finely crush 16 oreos, in a zip lock bag. Add milk; puluse just until mixture holds togther. Set aside
- Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters (cut once horizontally, once vertically). Stack strips of sandwiches on end, packing them snugly together, around wax-paper-lined pan. Repeat with remaining sandwiches to form a stand up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
- Remove ice cream from freezer and let soften for roughly 15 minutes at room temperature. Transfer ice cream to a bowl and stir until good but firm spreading consistency. Remove pan from freezer. Spread ice cream, across bottom of pan, on top of oreo crust. Continue spreading, til the ice cream is about even with the top of the ice cream sandwich sides.
- Swirl whipped topping on top of ice cream, around inner edge of ice cream sandwiches. Crush remaining oreos and sprinkle over top of the cake.
- To serve, remove side of pan, then waxed paper. Cut into wedges. Enjoy!