Steven's Favorite Ice Cream Cake?

Several years ago I made some sort of ice cream cake that Steven loved. Unfortunately he didn't let me know right away, and so we have to keep experimenting to see if we can re-create it. Today I'm trying a variation of the "Peanut Buster Bar Dessert" that I have. (See below.) It calls for a layer of peanuts - which I know wouldn't have been in the dessert Steven liked so we're omitting them. Steven also said my creation included a chocolate cake layer in addition to an Oreo cookie crumb layer. It's almost done, so we'll see if it comes close to his memory.

Start by baking a chocolate cake. I like my variation of a recipe in the Better Homes and Gardens Cookbook.

Feathery Fudge Cake

1 cup butter or margarine

1 ¾ cups sugar 

1 teaspoon vanilla 

2 eggs 

2 cups flour 

½ cup cocoa powder 

1 ¼ teaspoons baking soda 

½ teaspoon salt 

1 ¼ cups cold water

Cream butter and sugar together. Beat in vanilla and eggs. Combine dry ingredients and mix in with water. Pour into two greased and floured 9" cake pans. Bake at 350° for 30-35 minutes. Cool for 10 minutes and then remove from pans. (Or bake cupcakes for 18-20 minutes.)

 

I placed one of the cake layers in a springform pan and topped it with a thin layer of softened vanilla ice cream. Next came a layer of Oreo cookie crumbs and then another thin layer of ice cream. (Try freezing it in between layers for a bit.) After spreading it smooth, freeze while you're making the chocolate topping.

Combine 1/4 cup butter, 3/4 cup evaporated milk, 1/3 cup chocolate chips and 1 cup powdered sugar in a sauce pan. Stir until smooth and bring to a boil. Simmer for about ten minutes, and then cool thoroughly before pouring on top of the frozen ice cream cake. (If you try to rush this step, the ice cream melts on contact. Guess how I know?)

Sprinkle with a few more Oreo crumbs and return the cake to the freezer.

After several hours remove, slice, and serve. This picture was taken after 6-8 hours in the freezer and the chocolate topping was still fairly liquid, which isn't how I remember it being last time I made it. So, I guess this is a recipe that must be made the day before.

It was still delicious!

And while it may not be the exact ice cream cake Steven remembers (he seemed to think the cake layer was thinner and the ice cream layer thicker!), he says I can stop looking for it. This will suffice :)

Buster Bar Dessert

from Cindy - found on 30 Day Gourmet many years ago

• 36 Oreos, crushed (about 3 cups)
• 1/4 to 1/3 cup butter, melted
• 1 1/2 quarts vanilla ice cream, softened
• 1-2 cups salted peanuts
• 1/2 cup butter or margarine
• 1 1/2 cups evaporated milk
• 2/3 cup chocolate chips
• 2 cups powdered sugar
• 12 oz carton Cool Whip, optional

Saving some to garnish at the end, combine the Oreo crumbs and melted butter and press into a 9x13" pan. Carefully spoon the ice cream on the crust, then sprinkle with the nuts. Freeze until the ice cream hardens again.

To make the topping, place the 1/2 cup butter, milk, chocolate chips and sugar in a saucepan and mix well. Bring to a boil. Simmer for 10 minutes, stirring occasionally. Set aside and allow to cool completely. At that point, spread over the ice cream. Top with Cool Whip, if desired, and sprinkle with Oreo crumbs. Freeze.

Remove from freezer about 10 minutes before serving to soften slightly. Serves 18.