I am now 25! Seems kinda hard to believe..but, I had a great day! I ate a LOT of ice cream and had two different cakes! And John made one of them!
Chocolate cake with chocolate icing! My favorite! It was delicious! We also went to Casbah for dinner and it was really good! I think it would have been a lot better if I wasn’t so full from all the sugary things I had enjoyed earlier in the day. But regardless, Big Burrito Restaurant Group pleased once again!
I said in my last post that I was going to post the recipe for the Chocolate Fudge Peppermint Ice Cream Cake that I made using homemade Peppermint Ice Cream and I am going to do just that. This ice cream cake is oh so good! With refreshing peppermint, creamy fudge, Oreo cookie base…yum!! You should make it!
I found the recipe on Taste of Home but I halved it and put it in a 9 inch spring form pan instead of a 9×13. So I am going to give you the half recipe that I used.
Chocolate Fudge Peppermint Ice Cream Cake
9 oz Oreos crushed (half of a normal 18 oz. package)
1/4 c melted butter
Crush Oreos in a food processor, then add melted butter.
Press into 9 inch circle pan (If using a spring form pan, make sure the seal is tight! If you’re not sure, cover the bottom with aluminum foil).
1 1/4 c chocolate chips
7 oz sweetened condensed milk
dash of salt
1/2 tsp vanilla extract
1/2 tsp peppermint extract
Melt the chocolate chips, sweetened condensed milk, and salt on the stove until smooth.
Take off heat and stir in vanilla and peppermint extracts. Spread on Oreo cookie base.
Freeze for 20 minutes. While it is freezing, take the ice cream out of the freezer so it can soften to a spreadable consistency.
1 1/2 quarts Peppermint ice cream (If you made the recipe I posted that would be about 3/4 of the amount made, it would also be 3/4 of a half gallon of ice cream from the store)
Spread over base, and fudgey center. Freeze.
1/4 c butter
1/2 c chocolate chips
7 oz evaporated milk
1 c powdered sugar
1/2 tsp vanilla extract
Melt the butter and chocolate chips on the stove.
Add the evaporated milk and powdered sugar. Bring to a boil on medium low heat, stirring continuously for about 8 minutes. You will feel it start to thicken.
Take off heat and stir in vanilla extract. Allow to cool stirring occasionally. When mostly cool spread on top of the ice cream. Freeze until solid.
We had a hard time cutting this cake because the Oreo crust was frozen. I recommend getting it out of the freezer a few minutes before serving. Even then you may struggle cutting the first few pieces, but it is worth it!