I once tried to make this as an ice cream birthday cake for my father-in-law, Earl. He loved ice cream. The cake didn't freeze in time for dessert and I ended up spooning like a sundae it into bowls. That was okay with Earl, but he said next time, I should just buy a cake from Dairy Queen.
- 1-1/2 cups Oreo cookie crumbs
- 1-1/2 teaspoons sugar, optional
- 1/4 cup butter, melted
- 4 cups chocolate chip or coffee ice cream, softened
- 1/4 cup chocolate syrup, divided
- Additional Oreo cookies, optional
- In a small bowl, combine cookie crumbs and sugar if desired. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes.
- Spoon 2 cups ice cream into crust. Drizzle with half the chocolate syrup; swirl with knife. Carefully top with remaining ice cream. Drizzle with remaining syrup; swirl with a knife. Cover and freeze until firm.
- Remove from the freezer 10-15 minutes before serving. Garnish with whole cookies if desired. Yield: 8 servings.
Nutritional Facts1 serving (1 slice) equals 381 calories, 22 g fat (11 g saturated fat), 40 mg cholesterol, 240 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein.
