Today is Scott's birthday.
He's old.
Like 2 months older than me. Really old.
However, in less than 2 months, I will catch up to him and join the age of 27. Ugh, right?
For his 23rd birthday, I baked him a red velvet cake and bought him a Carhart jacket. For his 24th birthday, he was in Afghanistan. For his 25th birthday, I think we laid around, did some Black Friday shopping, and maybe ate our weight in ice cream cake. For birthday #26, I'm pretty sure he went snow-mobiling. (Not with me. I probably stayed home to bake a cake as, remember, I don't go outside.)
Now, I shall recap my recent birthdays. He's missed #24, #25, and #26. Although, for b-day #26, I threw myself a s'mores party at school. The kiddos liked that.
What did I get Scott for his birthday this year?
A rolling pin (He was horrified that we didn't own one)...his own K-Cup (so coffee-making isn't such a process anymore...)...and Breaking Bad Season 4. We're still on season 1, but it won't take us long.
I know, useless stuff, right? But he buys himself fishing/hunting stuff everyday of the week. I had to think outside the box.
Other ice cream cakes I've made include:
Chocolate PB Reeses' Ice Cream Cake
Cake Batter ice Cream Cake
Birthday Cake Oreo Ice Cream Cake
Thin Mint Oreo Ice Cream Cake
Pumpkin Gingersnap Ice Cream Cake
Red Velvet Ice Cream Cake
Makes one 9x13 pan (cut it in half for 8x8 or 9-inch pie pan)
*Please read the whole recipe before you try it. It's several steps with re-freezing in between steps. I made it over the weekend, so I used about a 24 hour period. It could definitely be made within an hour or 2 if the cake is already baked...or better yet, bought.*
1 package Oreos (I used Winter ones because they're red.)
2 T. butter, melted
1 1.5 quart container vanilla ice cream (I'm a slave to Dreyer's Slow-Churned.)
1 container frozen whipped topping
1 red velvet cake (I used a box mix), baked, cooled, and frosted with cream cheese frosting
In a food processor, crush the Oreos. In a large bowl, stir them into the 2 T. of melted butter.
Press into a 9x13 pan and put it in the freezer for at least 30 minutes (I froze mine overnight.)
Take your baked, cooled, and frosted cake and put that in the freezer too (again, I did overnight).
Cut it up into chunks. I used about half the cake. It is much easier to cut when frozen because the frosting stays put.
Fold those cake chunks into your softened ice cream. Pour over the Oreo crust and spread it out.
Stick it back in the freezer for 30 minutes or so. Then, spread your softened whipped topping over the ice cream layer and top with crumbles of red velvet cake. Keep in the freezer until it's ready to serve!
Linking up to YOLO Monday, Crazy Sweet Tuesday
