day 12 // weekends are made for this — ice cream cake.

Ice cream cake.  I could leave my post at that with the recipe, and I would hope you understand my lack of words to be a dynamic emphasis on just how good this is.  However, I’m feeling wordy tonight, so you will get the full details.  I found this recipe a couple of years ago and have been obsessed with it ever since.  I hardly ever get to eat ice cream cake because of my food allergies — most of the store bought ones aren’t safe for me.  And I really never thought about making one until I saw this recipe.  Once I saw this, I knew I had to try it.  You guys.  Try this.  It’s amazing.  It’s one of those desserts that you eat and then feel like you have had your dessert allotment for the year because it’s just so rich.  But then you eat another serving the next day — because you can.  Unless it’s all gone, and then you’re sad.

ice cream cake

I made this for dessert yesterday to take to my parents’ house.  We watched the UT game over there with my parents, siblings, and grandfather.  Everyone liked the dessert and was going back for seconds.  So here’s the recipe for the magic.

 

Cookies + Cream Ice Cream Cake

1 package Oreos
2 sticks butter
1 container cookies + cream ice cream, softened
1 5oz. can evaporated milk
4 Hershey’s bars
2/3 cup sugar
1 t vanilla
1/8 t salt
1 container fat free whipped topping

directions:
1.  Smash Oreos and then line a 9×13 baking dish with them
2.  Melt 1 stick of butter and pour evenly over crushed Oreos
3.  Spread softened ice cream on top of Oreo cookie crust, smoothing out as much as possible without messing up crust
4.  Place in freezer and let it set
5.  While ice cream and cookies are setting, make chocolate sauce
6.  Combine the second stick of butter, evaporated milk, Hershey’s bars, sugar, vanilla, and salt in a saucepan and melt together
7.  Bring to a boil and boil for 4 minutes.  Stir often the entire time to prevent burning of chocolate!  It will burn easily so keep stirring!
8.  After chocolate sauce has boiled, remove from heat and allow to cool.  I usually give this at least an hour but sometimes more   That gives the ice cream portion plenty of time to set and the sauce plenty of time to cool
9.  When sauce is cool, remove ice cream cake from freezer and pour chocolate sauce over cake
10.  Layer on whipped topping
11.  Top with cookie crumbles, chocolate shavings, chocolate bars, or Oreos
12.  Place back in freezer and keep frozen until serving.

 

{Sometimes I leave off the whipped topping on my portion because I don’t always love “fake whipped cream”.  Saturday, I ate mine without it and it still tasted amazing.  However, it also adds a lot of goodness.  So do what you want 🙂 }

 

Enjoy!!

 

I found this recipe here and adapted it for our family!

 

I find dessert beautiful.

 

ice cream cake serving cookies and cream  beautiful.adventuresofjackandme

This post is part of a 31 day series on beautiful.  Find all posts here.

sweet treat.

Yesterday I had to take a sick day.  I may have laryngitis – not sure and totally self-diagnosing there.  But I have no voice and my throat hurts pretty badly and I have swollen lymph nodes – one so big it’s sticking out of my neck and keeping me from being able to turn my head.  Thankfully, Tommy was home yesterday because he got called in to work Saturday evening and didn’t come home until Sunday late afternoon.  Even though he missed a night of sleep, he spent most of the day yesterday taking care of Jack and allowing me to rest.  I haven’t had anything that’s kept me laying down in quite awhile.  But the sick day did allow me to get some posts written, and this is one that I’ve been wanting to share.

 

I experimented with this sweet treat a couple of weeks back.  I noticed this picture pinned on Pinterest

2014 diy valentine's day food gift, Sweet Treats for Valentine's Day
via

 

and decided to try and make a similarly pretty but much healthier version.  This is what I came up with…

Nikon D3200 632

This is so easy to make, takes very little time, and is a much healthier alternative to a very rich dessert.  This dessert is under 100 caloriesCompared to my inspiration picture which is cake and frosting and at least 300 but maybe as high as 500 calories. 

 

Here’s how I did it:

Ingredients:

Pint of strawberries
1 container of light Cool Whip [I used the Kroger brand]
Mason jars

 

Directions:

1.  Wash strawberries
2.  Cap strawberries and halve or quarter, depending on how big they are
3.  Place a layer of strawberries on the bottom, followed by a layer of cool whip.
4.  Repeat until you reach the top.

Hint:  For an even lower calorie dessert, add more strawberries than cool whip, and for a richer dessert add more cool whip. 

 

Nikon D3200 629

Nikon D3200 630

Nikon D3200 631

 

In less than 10 minutes you have a dessert that is healthy and looks great, too!  Enjoy!