Posted on June 21, 2012 - by Shari Barr
Summertime Desserts—For All Tastes
Though this Inksper with a sweet tooth is really trying to cut back on sweets, there are times when family members request a sinfully rich dessert, especially for their birthdays. I made this cake earlier in the week for my daughter and it is very similar to a Dairy Queen Ice Cream Cake. Here is the recipe for my homemade version.
Ice Cream Cake
Half gallon cookies and cream ice cream
Half gallon vanilla ice cream
½ package of Oreo cookies (approximately)
Chocolate syrup
½ jar hot fudge topping
Spring form cake pan
Crush cookies into small pieces and place in mixing bowl. Slowly stir in chocolate syrup until pieces are evenly coated, though not soaked. Set aside.
Let the ice cream sit out until it becomes soft and easily spreadable. Spread an inch of vanilla ice cream around the inside of the cake ring. Fill the middle half-way up with cookies and cream ice cream and top with cookie crumbs. Using a knife, cover the crumb layer with approximately ¼ inch layer of room temperature hot fudge sauce. Fill the remainder of the middle with vanilla ice cream almost to the top. Freeze for several hours. Take out of freezer about 10 minutes before serving.
Tips:
Chocolate ice cream can be used instead of cookies and cream.
The picture shows the cake trimmed with whipped cream. I would not advise this as the whipped cream melts quickly when removed from freezer.
Ingredients mentioned do not have to be exact. Add more or less according to preference.
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For a healthier dessert, or salad, try this refreshing and yummy recipe:
Frozen Fruit Salad
1 ½ cups water
1 cup sugar (or less)
1 12 ounce can frozen orange juice concentrate
2 cups chopped apples
2 or 3 fresh chopped peaches
5 or 6 chopped bananas
1 pint chopped strawberries
1 can crushed pineapple
2 teaspoons lemon juice
In a large bowl, dissolve sugar in the water and stir in can of thawed orange juice concentrate. Add chopped fruit to this mixture and stir thoroughly. Freeze several hours.
Tips:
If frozen in individual cups, remove from freezer about 20 minutes before serving. If freezing the entire bowl, remove from freezer 45 minutes to 1 hour before serving.
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White Pearls by Shannon Taylor Vannatter
Shell doesn't have a good reputation...But no matter what everyone in Rose Bud, Arkansas, thinks of her, she's back in town with a job to do. She'll stick it out and make the best of things. But why does Ryler have to be the landscaper on this project? She was just getting her heart under control. Ryler has his own reasons for being in Rose Bud, and they don't include Shell. Spying on his birth family was going to be hard enough. He doesn't have time to worry about a woman who dumped him...even if his heart says otherwise. McKenzie’s Branson Brainteaser by Shari Barr
McKenzie and Sydney meet in Branson, Missouri, where McKenzie has been recruited to help at the Dixie Stampede. While the girls take in the sights and sounds of Silver Dollar City, they become involved in a search to find a teen girl’s long lost uncle–who is rumored to have settled near the Branson area. With no clue other than a whittled necklace with an “SS” on the back, how will they ever reunite Shara with her uncle? The Camp Club girls are on the case, and they’re not about to give up until they close the gap and reconnect Shara’s family.
The Prodigal Daughter by Linda Fulkerson
Ruled by despair, remorse, and anger, the author’s life had become a classic rendition of the cliché “What’s a nice girl like you doing in a place like this?” Desperate. Overwhelmed. Isolated. Trapped. She hit bottom.
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June 21, 2012
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Kav said:
Just the list of the ingredients for the ice cream cake had me drooling but when I read this: “Crush cookies into small pieces and place in mixing bowl. Slowly stir in chocolate syrup until pieces are evenly coated, though not soaked.” I swear I swooned!
And the Frozen Fruit Salad would hit the spot these days. We’re in the middle of an unusually early heat wave here.
I’ll definitely try both recipes!
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June 21, 2012
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Brenda Anderson said:
I’ve made ice cream cake before & it’s sooo very good, much better than DQ bought even. We love to experiment with different mix-ins.
And your fruit salad sounds delectable too!
Thanks for the ideas, Shari!
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June 21, 2012
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Shari Barr said:
Kav and Brenda,
I’ll have to admit both recipes are pretty darn good. The frozen fruit salad makes a good breakfast or brunch dish, too, especially when it gets to that slushy stage. Yum. Maybe I need to make it. It’s been awhile.
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June 21, 2012
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Dawn Ford said:
Shari, Guess what I’m making for my birthday cake next month?? You got it. Ice cream cake. Woo-Hoo!!! Thanks for the recipe.
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June 21, 2012
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Regina Merrick said:
Oh. My. Goodness. You had me at “cookies and cream ice cream.”
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June 21, 2012
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Shari Barr said:
Dawn, I hope you like it as much as we do. It really serves a lot of people, too.
Regina, the original recipe calls for chocolate ice cream but my daughter suggested cookies and cream instead and it is quite scrumptious. I’m sure other flavors would work too.
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June 21, 2012
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Judy Miller said:
Looks delicious, Shari. I’ll have to put this on my to-do list for when I get the book finished. Thanks for sharing!
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June 21, 2012
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Lorna said:
Yummmmmmmm! Shari, this looks delicious. I’ll have to give it a try when I get back from camp.
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June 21, 2012
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Shari Barr said:
Thanks, Judy and Lorna. Both desserts are a big hit at our house–I just don’t fix them enough.
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June 22, 2012
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Marianne said:
Just looking at the recipes makes me hungry. i will have to try them both for our next family picnic! Thanks for the recipes