Angel girl shares a June birthday with one of her friends. So when our families enjoyed a meal together this weekend – I knew a special dessert was in order.
Since we were enduring some intense heat and I didn’t really want to turn the oven on – I decided that an ice cream cake would be perfect!
I found a yummy recipe for a peanut butter ice cream cake – but Angel Girl is not on the peanut butter kick that her older sister is – so I made some chocolate alterations.
The final result –
Chocolate Ice Cream Cake
Crust :
2 cups oreo cookie crumbs
1/2 cup melted margarine or butter
Filling:
6 cups of vanilla ice cream (divided)
4 ounces cream cheese (softened)
1 cup chocolate chips
1/4 cup milk
3/4 cup powdered sugar
8 ounces Cool Whip
Line the bottom and sides of a 9 inch x 5 inch 3 inch bread pan with aluminum foil.
Mix together the Oreo cookie crumbs and melted margarine. Press half of the mixture into the bottom of the prepared bread pan. Freeze for 30 minutes. Set aside the remaining crumbs.
Spread half of the ice cream over the crust and freeze for one hour or until firm.
Put the chocolate chips and milk in a microwave proof container and microwave until melted, stirring till smooth. Cool.
Beat cream cheese with the powdered sugar. Add the melted chocolate chips and mix well. Stir in the Cool Whip.
Spread the cream cheese mixture over the vanilla ice cream layer and freeze for one hour or until set.
Carefully spread the remaining ice cream over the cream cheese layer and freeze for one hour.
Press the reserved cookie crumbs on top of the ice cream and cover with plastic wrap. Freeze at least one hour before serving.
To serve, use the foil to carefully remove the ice cream cake from the pan. Slice with a serrated knife.
What a cool and yummy treat to celebrate the birthdays of two special 11 year old girls!
Blue Jeans and Cotton Tees 