Thursday, June 21, 2012

Oreo Fudge Ice Cream Cake

This recipe is linked on The Country Cook Weekend Potluck!

As for this recipe, I only have one thing to say for myself.


The baby in my belly made me do it.

Oreo crust.


Hot fudge sauce.

And let me just say that it must be Mrs. Richardson's Hot Fudge Sauce.  When the hot fudge is frozen in this dessert, it becomes thick and chewy and fudgy.  It's all about the fudge here, people.


Now, I don't know who Mrs. Richardson is, but this lady knows her hot fudge.  It's the best.  Seriously.

Okay, now for the ice cream.  It must be Blue Bell.  Because Blue Bell makes the best ice cream you can buy.


Someday I'm going to have a cow.  And her name will be Blue Bell.  And we won't eat her.  (Even though I do love eating cow, I'm not interested in eating my pet cow.)  I think she will be black and white and have cute ears.

When I was little, my dad mentioned getting a cow one time.  I'm pretty sure I named her something like Dolly before we even possessed such cow.  I was so excited to have a pet cow!  And then my dad told  me that we would raise her for her meat.


Never mind, Daddy.  I'm not interested any more.  And no, we did not get a cow.  We got a horse instead.  And he was a great pet and I never felt concern that we might have to eat him.


So back to the ice cream called Blue Bell.  I got this flavor - Pecan Praline.  Easily one of the best ice creams I've ever had...reminded me of Baskin Robins' Pralines & Cream.


Oh, and now you'll need some caramel sauce.  I used Mrs. Richardson's again, of course.


Freeze it all together.  Now you've created a dessert reminiscent of Turtle Pie (the birthday cake of choice in this family).

Oreo Fudge Ice Cream Cake


1 package Oreo cookies, roughly crushed (don't grind these; you want them to still have small to medium-sized pieces)
17 oz. jar Mrs. Richardson's Hot Fudge Sauce
1/2 gallon ice cream (I used Blue Bell Pecan Praline)
17 oz. jar Mrs. Richardson's Caramel Sauce

Press the Oreos in the bottom of a 9x13 casserole dish.  Freeze for about 30 minutes, until the cookies have formed a crust.  Spread the hot fudge on top of the crust.  Freeze for about 2 hours, until set.  Allow the ice cream to soften slightly and spread it on top of the fudge.  Pour the caramel sauce on top of the ice cream.  Freeze for about 8 hours or overnight.  Cut into squares and serve.

3 comments:

Tabitha (a.k.a. Penny) said...

OH MY GOSH. This looks incredible and it is killing me that you didn't link back to Weekend Potluck because I am itching to pin it. If you decide to reconsider, PLEASE let me know because I would be happy to recommend this recipe on my Facebook wall. :)

Elizabeth said...

Thanks Penny! Okay, I think I've linked back to the Weekend Potluck page...I didn't realize I needed to do this! Thanks for telling me, and I hope I've done it right. :)

Tabitha (a.k.a. Penny) said...

No problem whatsoever. Think of it as a way of thanking us for the promotion we give. :)

I'm headed to pin this to my OREO board and will be promoting it on my Facebook/Twitter pages today. Doing my happy dance. :)