Hi friends– I don’t know about where you are– but with just one week of school left, we are already living summertime here! Last night Larry and I walked to our little “real Mexican food” place for canitas tacos and ended up at Yorgurtland next door for dessert. Sitting outside with a cup full of mango yogurt– That’s summer!
So here’s a fruity ice cream cake to add to your list of summery things to enjoy. Summer here we come!
STRAWBERRY ICE CREAM CAKE
2 cups crushed Oreos (about 20 cookies)
3 tab. butter, melted
1 1/2 cartons (1/2 gallon size) strawberry ice cream
1 pound box of strawberries
1 cup hot fudge sauce
1/2 pint whipping cream
2 tsp. powdered sugar
1 tsp. instant vanilla pudding mix
Set out the ice cream with the lids off so it will soften while you make the chocolate crust. The smash those Oreos in a bag with a rolling pin. Mix the cookies with the melted butter and press them into a 9″ spring form pan (or any cake pan) sprayed with cooking spray. Wash the berries and pick 4 or 5 of the prettiest ones to go on top of the cake. Cut the rest of the berries into small bits. Then cover the crust with half the ice cream. Layer on the cut up strawberries. And scoop on the rest of the ice cream over the berries. Stick that in the freezer a couple hours to firm up. Then heat the chocolate fudge sauce only 15 or 20 seconds (you don’t want it too hot!) and with an electric mixer, whip the cream along with the powdered sugar and pudding mix (to stabilize the cream). Slice the remaining strawberries into pretty shapes. To serve it all up, take the ice cream cake from the freezer and top it with the chocolate fudge sauce, whipped cream and strawberries. Ready to eat! Summer on a plate.