If there is one thing I learned about a vegetarian diet, it is looking at the foods I eat. However, no matter what kind of diet I am on, be it low-cal or low-carb or meatless, there is ALWAYS room for desserts. That, my friends, is a fact. Desserts are an important part of any diet (you know, in moderation and stuff like that).
This month, I am participating in the Improv cooking challenge hosted by Kristen at Frugal Antics of a Harried Homemaker. It’s a pretty fun concept. I equate it to an easier, less stressful version of Chopped. Kristen assigns two ingredients and you are then free to go wild and make up anything you want so long as it highlights those ingredients. For my first time around, the ingredients were chocolate and vanilla. I instantly knew what I was making. A vanilla cream soda float with chocolate ice cream, vanilla whipped cream and chocolate shavings. And I made two. Then lost the photos and thus had to start over. I was too bummed to make more (though I most likely will and will share those at some point, be sure of that).
Instead, I went with chocolate and vanilla ice cream cake. Because while it isn’t the most original, it is delicious. And classic. And who doesn’t love ice cream cake? No, really. Who doesn’t? I’d like to see a show of hands. No one? Right. Because everyone loves ice cream cake.
- 2 half gallon containers of ice cream, 1 chocolate and 1 vanilla
- 1 14-ounce package of chocolate sandwich cookies
- ¼ cup melted butter
- Tools needed: springform pan
- Add cookies to a large ziptop bag. Use a rolling pin and crush the cookies finely. Add butter to the bag and combine with the cookies.
- Take the cookie mixture and spread it onto the bottom of the springform pan, pushing it into the corners and all over the bottom to cover.
- Using a spatula that has been sprayed with non-stick spray, take the vanilla ice cream and layer it on top of the cookies. Use the spatula to spread it evenly.
- Rinse the spatula, then layer the chocolate ice cream on top of the vanilla.
- Cover the cake with clear wrap and place it in the freezer for at least 4 hours so it forms. Remove from the freezer ten minutes before serving.
- Release the spring and remove the spring portion of the pan and slice as needed.