June 13, 2011 by Dana
Today, I have to make a very special shout out…. because it’s Jake’s birthday! Happy birthday to my wonderful fiance!
I knew I wanted to do something special for him, and, to me, special = food. (Duh.) Since today is the reveal day for June’s Secret Recipe Club, I thought it would be fun to combine the two.
I had a lot of fun going through my assigned blog, My Fiance Likes It, So It Must Be Good, searching through the plethora of recipes, and learning more about Peggy.
It’s no shock, that I immediately fell in love with her blog. In fact, Peggy and I have a lot in common. We’re both twenty-something women, recently engaged, with a passion for food! I was thrilled to have been introduced to her.
There was only one problem: Jake hates cake.
Yes, you read that right. Jake hates cake. It sounds blasphemous, I know. But it’s true. No cake. No cupcakes. And definitely no shortcake.
There’s only one kind of cake Jake likes. And by like I mean love. And by love I mean he wants one at our wedding. And that, my friends, is Ice Cream Cake.
Luckily for me (and Jake), Peggy recently posted a recipe for a delicious looking Coffee Ice Cream Pie. I knew with a few tweaks, this was the perfect choice.
1 package of oreo cookies
7 tablespoons unsalted butter, melted
1 quart cookies and cream favored ice cream
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
1. To make the crust: In the bowl of a food processor, place 25 of the the oreos and pulse until cookies are crumbled finely. Add 6 tablespoons of the melted butter to the cookies and pulse until the mixture resembles wet sand. Pat the mixture into the bottom of a 9 inch spring-form pan. Bake the crust for about 10 minutes or until slightly hard. Place on a cooling rack to cool completely. Then place in freezer for 30 minutes to harden up.
2. Meanwhile, remove ice cream from freezer and sit at room temperature to soften.
3. To make the ganache: Place heavy whipping cream in a small saucepan and bring to a simmer. Remove from heat and add chocolate chips. Let sit for about 5 minutes. Stir in remaining tablespoon of butter until mixture is smooth. Let cool slightly.
4. Remove the crust from the freezer. Line the sides of the spring-form pan with 8 of the remaining oreo cookies.
5. Dump ice cream into a large bowl and stir until it becomes smooth and spreadable. Spread the ice cream on the chilled crust. Top with ganache, decorate with remaining oreos, and chill for at least 3 hours. Enjoy!
This Ice Cream Cake was AMAZING! The crust was so buttery and delicious, and I must say, the cookies and cream flavor idea was a brilliant one on my part. I bet Peggy’s coffee version is great, too, but I knew cookies and cream was the way to go for Jake.
**I'm entering this recipe in the Get Grillin contest: “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle,Emile Henry, Rouxbe and ManPans.”