Wow, it has been a while since I have posted anything, and I need to get back in the groove. A lot has happened since my last post. First and foremost, I am pregnant with a baby boy, and we could not be happier! I am 24 weeks and loving every minute. October was full of events with the celebrating our pregnancy, our nephew’s birthday, my sister-in-law’s birthday, Diwali, Karvachauth, our second anniversary, and Halloween. It was so much fun and wonderful quality time with family. I had the pleasure of making my nephew’s ice cream cake for his birthday which was so fun. This ice cream cake is one that my mom made for us growing up and was a family favorite.
Diwali and Karvachauth
Our Second Anniversary: We celebrated at a local Indian Restaurant.
Our Nephew’s Birthday
This cake is delicious and loved by anyone who likes ice cream! However, it is not really a “home made” item. More of several store bought items mixed together to make a yummy kid-friendly cake.
Ice Cream Birthday Cake
- 1 gallon vanilla ice cream, softened
- 1 jar good quality fudge sauce (We love the Trader Joe’s one)
- 1 homemade chocolate cake (after baking, slice off top so that you have a 1/2 inch cake with a level top)
- 1 package Oreos, crushed into small pieces/powder with a few set aside for decorating
- 5 tbsps butter, melted
- whipped cream
- sprinkles or other goodies for the top to decorate
- Mix crushed oreos with the melted butter.
- In the bottom of a 9×13 cake pan, press the oreo-butter mixture into the bottom of the pan. Be sure that all surface area is covered with a relatively even amount of oreos. This is the crust. Freeze for at least 30 minutes.
- Spread 1/2 of the ice cream in the pan. I let my ice cream get soft and then spread it. This was not easy to be honest and felt stressful. My mom says to buy the “carton” style ice cream and then just slice the carton into thin slices as if it was bread. You can then lay these slices on top of the oreos. Be sure the ice cream is covering as much of the bottom as possible. Freeze for at least 30 minutes, or longer.
- Warm fudge slightly so that it is spreadable but not warm. Spread 1/3 of your fudge on top of the ice cream. This can just be swirls or dollops of fudge here or there, you do not need to cover every inch with fudge.
- Place the baked chocolate cake on top of the fudge. Spread 1/3 of the fudge on top of the cake. Again, this can be in swirls or dollops and does not need to cover the whole pan. Freeze for at least 30 minutes or until firm enough to work with.
- Remove from freezer and put last 1/2 gallon of ice cream on the cake covering as much of cake pan as possible. Freeze for at least 30 minutes or until firm.
- Spread whipped cream across the top of the cake. I made my own whipped cream but you could also just buy it. I also piped some designs around the edge of the cake with the whipped cream. Decorate with sprinkles and chunks of broken oreo cookies.
- Freeze for 30 minutes or until the whipped cream is set. Cover and freeze for at least 24 hours before serving to ensure that all layers are set.