Oreo and Fudge Ice Cream Cake

Unfortunate picture...

I was trying to take a picture, while 5 kids were nipping at our heals.

Fortunate recipe find!

Very yummy cake!

It is beyond easy and a nice change from regular cake.

Oreo and Fudge Ice Cream Cake:

1/2 c. hot fudge topping, room temp
1 - 80 oz tub of Cool Whip, divided
1 - 3 oz pkg. instant chocolate pudding
12 Oreo cookies, chopped or smashed:)
12 vanilla ice cream sandwiches, unwrapped

Pour hot fudge topping a medium size bowl, add 1 c. Cool Whip, mix until well blended. Add dry pudding mix. Mix for 2 minutes, then add chopped up cookies. Set aside.

Arrange 4 of the ice cream sandwiches, side by side on a 24 inch piece of aluminum foil. Top with half of the cookie mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides with remaining Cool whip. Bring up foil sides and loosely fold ends of package.
Freeze at least 4 hours before serving, preferably over night.

Here is the "how to video" if you'd like to see it done.

http://allrecipes.com/HowTo/Oreo--Fudge-Ice-Cream-Cake-Video/Details.aspx

Bon Appetit!

Vanilla Ice Cream without the Ice Cream Maker!

Creamy and light (in texture, not calories) homemade ice cream...

WITHOUT an ice cream maker?

YES!

A certain generous milk-man blessed me with an obscene amount

of heavy whipping cream recently.

My goal has been to find and make perfect homemade ice cream.

I've tried cooked custards. I've tried little packages of powder.

I've tried it all.

This one seemed too good to be true. It's not.

This recipe takes the burden off of the ice cream maker to whip enough air

into the ice cream to make it creamy and instead

uses the Kitchen Aid to do the job.

I've put my ice cream maker out to pasture. I suspect mine won't be lonely for long.

Magic Vanilla Ice Cream:

**makes 2 quarts

1 cup sweetened condensed milk
2 oz. white chocolate squares
2 T. quality vanilla
dash of salt
1/2 cup sour cream
2 1/2 cups heavy whipping cream

In a microwave safe bowl, melt the chocolate in the milk - for about 1 minute at 50% power. Stir. If chocolate isn't quite melted, heat for 20 second intervals, stirring after each time.
Cool. When milk/chocolate mixture is cooled add vanilla, salt and sour cream.

In a chilled bowl, beat the whipping cream to soft peaks - which takes about 2 minutes on medium high speed.

Mix 1/3 of the cream into the milk mixture. Once it is all combined, gently fold into the remaining cream, careful not to deflate.

Place mixture into an air tight container and freeze until firm about 6 hours or up to 2 weeks.

Bon Appetit!