Fiction Diner is a new blog series that I’ll be doing this year. I’ve challenged myself to try one new recipe every week for 2017. I’ll post my experience here as well as a random quote from one of the books I’ve read. If you want to hear more about my 52 Week Challenge, check out last month’s post.
Homemade Ice Cream Cake:
This was simple and inspired by a collection of recipes I had viewed on Pinterest. I’m rating it 10 stars. My only complaint is that I’d like to find a way to keep the cookies crunchier like the Dairy Queen version.
2 boxes of ice cream. Any flavors. (I used chocolate and vanilla)
1 pack of Oreo cookies
1 jar of hot fudge
Whip Cream optional
Most of the recipes I found used a spring form pan. I chose to work with a 9×13 that I lined with freezer paper. I taped the freezer paper down so it didn’t slide as I layered my ice cream.
Set out one box of ice cream and let it get soft. Once soft, spread it in the bottom of your pan. Cover with foil and place in the freezer.
You can work with whole Oreos or remove the cream. I chose to remove the cream. Then chop your cookies. The finer the cookie crumbs the softer the cookie layer.
Take the ice cream cake out of the freezer. Layer on the fudge WITHOUT heating it. Then layer on the cookies. Cover and refreeze. Also set out your 2nd box so it can get soft.
Once soft, remove the cake and add the ice cream layer. Cover and refreeze.
If you’re using the whip cream layer, add it on after the cake has had time to harden up some. I didn’t have room for the whip cream layer.
My cake was still fairly soft unlike the DQ version so it didn’t need to sit out for 15 minutes before serving.
“I will always come for you.” ~ The Portrait of Emily Price by Katherine Reay
I think this quote would have to be my all time favorite from 2016. 🙂