Oreo Coffee Ice Cream Cake + 5 Frozen Treat Links

This ice cream cake is based off the of my grandmother’s coffee ice cream recipe. Though I always enjoyed her pistachio ice cream the most, her version of coffee ice cream is excellent. This version of coffee ice cream is for coffee lovers. The flavor is strong but not overwhelming. The addition of the Oreos is inspired by my youngest son’s love of coffee Oreo ice cream. He has a surprisingly mature palate for a seven year old. I hope you enjoy it as much as we did.

Coffee Oreo Ice Cream Cake

Makes 1 8×3 inch cake.

Serves 6-8

Ice cream recipe adapted from my grandmother’s coffee ice cream recipe.

Ingredients for Ice cream:

2 cups heavy cream

2 cups whole milk

¾ cup sugar

3 tablespoons instant powdered coffee

1/8 teaspoon salt

1 dozen Oreos crushed plus more for decorating

Store bought chocolate sauce ( I used Stonewall Kitchen’s Bittersweet Chocolate Sauce.)

Directions for Ice cream:

Chill a medium sized bowl for about 20 minutes before proceeding.  Pour cream and milk into chilled bowl. Add instant coffee and stir until completely blended.  Next, add sugar and salt.  Stir the mixture until the sugar dissolves.  Chill the mixture for 20 minutes.

Line an 8×3 inch round cake pan generously with plastic wrap, so it hangs off the sides of the cake pan.  Set aside.

Churn the ice cream according to the ice cream manufacturer’s instructions.  5 minutes prior to the end of churning add the crushed Oreos.  Scoop the soft ice cream into the prepared cake pan.  Smooth out the top with a spatula.  Cover entire cake pan with plastic wrap and freeze for 12 to 24 hours.

Ingredients for Whipped Cream Frosting:

2 cups heavy cream

2 tablespoons sugar

2 teaspoons vanilla

Directions:

Using a stand mixer or handheld mixer with a whisk attachment, add heavy cream, sugar, and vanilla to the bowl. Better if bowl is chilled prior to making whipped cream as it helps the cream whip faster.  Whip on medium speed until the cream holds soft to medium peaks.  Proceed with recipe.

Assembly

Remove the ice cream cake from the cake pan by pulling on the plastic wrap and lifting the cake out of the pan.  Place on a cake plate or any plate. Using an offset spatula, quickly frost the sides with half of the prepared whipped cream.  Using a clean offset spatula spread store bought chocolate sauce on the top of the cake.  Freeze for 20 minutes.  Remove cake from freezer and pipe remaining whipped cream around the top of the cake.  Decorate with additional Oreos and chocolate sprinkles if desired.  Freeze for 30 minutes unwrapped.  Then wrap cake with plastic wrap and freeze until ready to serve.  Allow cake to sit out for about 5-10 minutes before cutting it.  Enjoy!

5 Frozen Treat Links

Brownies and ice cream anyone? Head here.

Samoa Ice Cream Sandwiches are a thing. My mouth is watering.

My own roasted strawberry and rhubarb frappe and vanilla raspberry swirl ice cream pie.

Looking for a no churn ice cream recipe? Head here.

Baked Vodka Pasta +5 Cozy Pasta + Dessert Recipes To Get You Through The Rest of Winter

I had this recipe ready to go a couple of weeks ago but then COVID hit our house. We are all recovering now but we had a rough go of it. This baked vodka pasta is comfort in a bowl. I hope you enjoy it as much as we did…before we lost our sense of taste and smell. I’m looking forward to spring. More recipes and writing to come. Stay healthy and safe!

Baked Vodka Pasta

Recipe adapted from Alexandra Cooks

Serves 6-8

Ingredients:

4 tablespoons unsalted butter

2 garlic cloves, minced

½ teaspoon crushed red pepper flakes

½ cup vodka

1 28oz can of crushed tomatoes

2 heaping tablespoons of tomato paste

Kosher salt, to taste

Fresh cracked black pepper, to taste

1lb penne pasta

Parmesan rind

1 cup parmesan

½ cup heavy cream

16 ounces of whole milk ricotta cheese

8 ounces fresh mozzarella

Fresh basil, optional but delicious

Directions:

Combine the butter, garlic and red pepper flakes in a large saucepan over medium-low heat.  Stir often until butter is melted and garlic is fragrant, about 5 minutes.  Next, add the vodka and bring to a simmer. Allow the vodka to reduce by one third so cook an additional 2 to 3 minutes.  Add the tomato paste and mix well.  Next, add the crushed tomatoes, parmesan rind, and a large pinch of kosher salt and black pepper.  Simmer over medium heat for 10 to 15 minutes.

While the sauce is simmering, bring a large pot of salted water to a boil.  Add the penne and cook for 6 minutes (4 minutes under the al dente time).  Reserve 1 cup of the past liquid and set aside.  Drain the pasta and rinse with cold water.

Remove the parmesan rind from the sauce.  Add some reserved pasta liquid if the sauce seems too thick.  Place the pasta in a large bowl.  Add the sauce and parmesan.  Mix well. Set aside.

Preheat the oven to 425F.  Using a medium bowl, mix together the ricotta and heavy cream.

Add half of the pasta to a 9×13 pan.  Spread ricotta mixture evenly over pasta and top with remaining pasta.  Tear the mozzarella into chunks and spread it evenly over the pasta.  Bake until the top of the cheese is golden brown, about 30 to 40 minutes.  Serve with fresh torn basil leaves and more parmesan if desired.  I highly recommend it! 

**Pasta dish can be made a few hours or up to a day ahead of time.  Cover with plastic wrap and store in the refrigerator until ready to bake. **

**Vodka can be replaced with an equal amount of water and a squeeze of lemon juice. **

Cozy Winter Dinner and Dessert Links

Creamy Roasted Red Pepper Tortellini + Chocolate Cake

Winter Squash Lasagna + White Chocolate and Lemon Curd Pavlova

Shrimp Scampi Pasta + Red Velvet Marble Cake

Baked Ziti with Roasted Vegetables + Stewed Cherry Eton Mess

Homemade Mac n’ Cheese + Banana Cream Pie