Made With LOVE Ice Cream Cake

At the beginning of July, my oldest son, Tyler, turned 25. Twenty-five?! Seriously, it just seems like yesterday I birthed him (if you’re a parent, you know how the years literally fly by?!?).

Like most moms (regardless of their child’s age), I posted a picture of Tyler, and the ice cream cake I made for him on instagram. You better believe I hauled my masterpiece to the restaurant during a heat wave!! I wrapped that sucker in towels and surrounded it with ice packs….if you google unhinged mother, you’ll find a picture of me…hahah!! Note: Restaurant staff were awesome and let me stash it in their freezer. Massive THANK YOU to the fine staff at Taboo Boathouse!!

Moments after posting, my phone blew up! Many asking for the recipe.

I’ve been making this cake for Tyler for years, and now you can too!!

Bonus: It costs about one third of the price of a pre-made ice cream cake, and it’s just a matter of assembling everything together = even if you’re terrible in the kitchen, you CAN make this cake. The absolute best part though: homemade (in my opinion) means it’s made with love.

Tyler’s fave ice cream is Cookies & Cream. My theory why? During my third trimester, I ate my weight in McDonald’s Oreo McFlurries. Greg knew not to come home from work without one in hand for yours truly. And I had the audacity to question why I weighed close to 220 lbs. on the day of delivery…..hahaha!!!! Anyhow, the beauty of this ‘recipe’ is you can customize it with any ice cream flavour and cookies you love, so make it your own. And make it with love!!

Ingredients

• 1 tub (1.5 L) Cookies & Cream Ice Cream (I use President’s Choice)
• 1 tub (1 L) Cool Whip
• ½ cup (125 mL) melted butter
• 1 (400 g) package of chocolate baking crumbs
• 1 (439 g) package of oreo cookies, roughly crushed (I use my hands)
• 2 tbsp (30 mL) coloured sprinkles optional
• Pinch flaky sea salt

Directions

1. Line the bottom of a 9-inch round springform pan with parchment paper. Set aside. Alternatively you can use a 9 X’s 13-inch baking dish (if that is all you have), just keep in mind cake will be thinner than pictured
2. Remove ice cream and whipped topping from the freezer (so they soften slightly).
3. Stir together melted butter and cookie crumbs (it will look fairly wet). Press about half (does not have to be exact, just try and have the bottom of the pan covered with a decent amount of crumb) of the mixture onto the bottom of the pan.
4. Dollop about half (does not have to be exact) of the softened ice cream over the crust. Using the back of a large spoon gently spread ice cream into an even-ish layer (does not have to be perfect) over the crust.
5. Sprinkle remaining crumb/butter mixture and about one third (approx) of crushed Oreos over the ice cream layer. Dollop the remaining ice cream on top and smooth it with the back of the spoon.
6. Top with Cool Whip and sprinkle top evenly with remaining crushed oreos, coloured sprinkles and sprinkle evenly with salt. Place in the freezer for at least 4 hours (overnight is ideal).
7. Makes about 10 servings.