Before I even open my eyes on the morning of my children’s birthdays, I follow a small ritual. I keep my eyes closed because it helps me remember. I don’t let my brain take in any new details that might blur the memories I want to summon.
I run through each birthday in my mind, beginning with their births, trying to hold on to every detail: their faces, what they wore, what Armando was wearing, and who was there. Some celebrations have been big; others, intimate family gatherings. As the years pass, distinguishing one birthday from the next becomes more difficult, but if I concentrate I can separate the third from the fourth and watch them grow again, right before my eyes.
This past Saturday Louisa turned nine. She’s growing in ways I wish she wouldn’t — needing more space, pulling away from me — but I know it’s part of becoming herself. I remember her chubby little pumpkin face at two and wish I could still hold that small body in my arms.
This year she wanted to oversee every aspect of her celebration — from choosing presents (the days when I could buy clothes she would actually wear are gone) to deciding on the cake. She couldn’t pick between our favorite chocolate cake and an ice cream cake, so we ended up making both.
The chocolate cake is Ashley’s recipe, which is perfect and needs no tinkering, so I’ll refer you to her for the full method. For the ice cream cake, you’ll only need the cake layers (not the frosting). Bake the batter in three 9-inch cake pans; this recipe uses two of those layers, and the third makes a great extra cake to enjoy on the side.
To assemble, I used a 10-inch, 3-inch-deep springform pan. It’s wide and tall enough to hold the cake layers and the ice cream so the ice cream can fully surround the cake. Work with one quart of ice cream at a time, letting it soften for 10–15 minutes — soft enough to press into the pan but still solid. If it becomes too soft, pop it back into the freezer to firm up again.
This recipe doesn’t have to be limited to cookies and cream. Use whatever ice cream flavor you love — the options are endless.
Cookies and Cream Ice Cream Cake
12 servings
20 minutes
20 minutes
Ingredients
- 1 recipe Not Without Salt’s Chocolate Cake, baked in three 9-inch pans and cooled completely (you will use two layers for this cake)
- 2 quarts Cookies and Cream ice cream
- 1 (14-ounce) package Oreos, crushed
- Sprinkles and candles, as desired
Instructions
- Spray a 10-inch, 3-inch-deep springform pan. Place one layer of chocolate cake in the center and cover it with 1 quart of softened ice cream.
- Use a large offset spatula to spread the ice cream evenly, pressing it into the edges between the cake and the pan. Sprinkle half of the crushed Oreos over the ice cream. Freeze until firm.
- Place the second cake layer on top, then add the remaining quart of ice cream, smoothing it into any gaps. Sprinkle the remaining crushed cookies and any sprinkles if desired. Freeze until solid.
- To serve, remove the sides of the springform pan, slice the cake, and enjoy — preferably after singing Happy Birthday.
Notes
The active prep time is short, but allow time for the cake to freeze between layers — plan on about an hour of freezing in total.
Did you make this recipe?
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One More Thing
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