Ice Cream Cake

  Ice Cream Cake

Get your pan ready and your Oreos!

Place oreos in food processor and create crumbles, or put them in a bag and smash them with a rolling pin. :)

Add the melted butter to the Oreo mixture.

Mix well with hands until coarse crumbles are made.

Place 1/3 cup of the crumbs on the bottom of the pan, pressing them into the bottom.

Get your strawberry ice cream in a large bowl and mix, spreading the ice cream towards the edges of the bowl, to soften the ice cream.

Spread the ice cream on the bottom of the pan, being careful (more careful than me) to make sure the crumbs don't go into the ice cream.

Press another 1/3 cup of crumbs on top of the ice cream.  Cover with plastic wrap and freeze for 30 minutes.

Get your vanilla ice cream ready and soften it in the same bowl, cleaned.

Spread out the vanilla ice cream over the crumbs, being careful again not to get the crumbs mixed into the ice cream.

Once again, top with 1/3 cup crumbs.  Cover and freeze for another 30 minutes.

Same goes with the chocolate ice cream.

Cover and freeze until cake is wanted.

When ready, sprinkle with rest of the crumbles.
**DO NOT LET SIT TO DEFROST--SERVE OUT OF THE FREEZER!

Beautiful!  Now take off the spring-form side and serve quickly!

 Ice Cream Cake

Cooking time: none
Prep time: 2 hours
Total time: 2 hours
Servings: 12 (1/12 of cake)

Nutrition info per serving (1/12 of cake):
Calories: 217 calories
Fat: 8 g
Sodium: 159 mg
Carbs: 34 g
Fiber: 1 g
Protein: 4 g

Ingredients:
24 original chocolate Oreo cookies, crushed to crumbs (with the filling)
2 tablespoons butter, melted
1 pint (2 cups) strawberry ice cream (I used low-calorie ice cream)
1 pint (2 cups) vanilla ice cream (I used low-calorie ice cream)
1 pint (2 cups) chocolate ice cream (I used low-calorie ice cream)
sprinkles, if desired

Directions:
1.  Crush the Oreos using a food processor, or a bag and a rolling pin.
2.  Mix the melted butter with the Oreos and mix until coarse crumbles are made.
3.  Press 1/3 cup of crumbs onto bottom of 9 inch spring-form pan.
4.  Soften the strawberry ice cream by putting it into a large bowl and stirring the ice cream, shmushing it against the sides of the bowl to soften.
5.  Spread out the ice cream on top of the crumbles in the spring-form pan and then press another 1/3 cup crumbs onto the top of the ice cream.   Cover with plastic wrap and freeze for 30 minutes.
6.  Repeat steps 4 and 5 with the vanilla ice cream.  The same goes with the chocolate ice cream, but do not cover the chocolate ice cream with the crumbs.  Freeze until wanted.
7.  Once ready, decorate as desired (I used candles and the left-over crumbles), remove the spring-form pan sides, and serve quickly! :)

**Adapted from America's Test Kitchen Family Baking Book's Ice Cream Cake recipe **

Again, happy birthday to me!  Enjoy! :)