test drive

i went to take pictures for the first time. :)
i loveee it!
here are some of my favorites. 

its almost SPRING! :)

peace.love.&.pictures
k

chocolate covered strawberry ice cream cake

I whipped this up for our Small Group last Tuesday night!

It was100% inspired by my Momma's ice cream pie.

Ingredients:

1 Container Chocolate Ice Cream (I used HyVee)

1 Small Container Frozen Sweetened Strawberries (thawed)

1 Jar of Hersey's Hot Fudge

1 Package of Fudge Filled Oreo Cookies (I used HyVee)

1/4 Stick of butter

*Optional 

5-6 Large Strawberries

Milk Chocolate Hard Shell

Directions:

 1. Place wax paper or parchment paper on the bottom of the spring form pan so that it hangs out the bottom of the pan. Pull ice cream out of the freezer to thaw.

2. Smash or use the food processor to crumble the package of Oreo Cookies.  Then split the crumbs in half.

3. Melt 1/4 stick of butter and add to 1/2 of the cookie crumbles. Mix well and press into bottom of pan to create crust.

4. Place crust in freezer for 3-5 minutes. 

5. Pull crust out of freezer and add 1/2 the ice cream to the crust.  Spread ice cream out evenly.  Place back in the freezer for 3-5 minutes.

6. Pull the cake out of the freezer and add fudge layer to the ice cream.  Once fudge is evenly spread out add the rest of cookie crumbles on top of the fudge.  Then place in freezer for 15-20 minutes. (NOTE: work fast, as the fudge melts the ice cream).

7. Pull cake out of the freezer.  Add thawed strawberries to the top of the cookies and spread evenly. Place cake in freezer for 10 minutes.

8. Pull cake out of freezer and place the remaining ice cream on top.  Spread out evenly and freeze for 10 minutes. Cover cake and let freeze for 24 hours.

OPTIONAL

Pull cake out of the freezer and add sliced strawberries and hard shell to the top of cake.  Cover and freeze for 24 hours.   

 

use a warm wet knife to cut the cake.  the fudge layer will start to squish out, i haven't found a solution to that yet... but now its time to dig in and enjoy! 

note: i am not a professional recipe writer, so i hope you can understand this one.