Monday, June 25, 2012

Birthday Present for My Bestie

I have a best friend. And not just the here-today-gone-tomorrow kind, but the kind that sticks with you through and through. The kind where you can not talk for months and not get mad at each other and you can just pick right up where you left off. Yeah, that kind. Her name is Melinda and we have been friends for almost 20 years! (Mel- I think we need to have an anniversary party next year! 2013 baby!)

Every year for her birthday I make her an ice cream cake and my daughter and I go to her house and swim and just enjoy the day. Sometimes we make lunch as well (like pretzel dogs or zucchini parm) but this time just dessert. (She and the family also got to taste test some beet pie and beet brownies.)

This was my favorite birthday cake growing up. Now that I'm cutting out as much processed food as possible, I didn't want to use the original recipe that included sweetened condensed milk. Here's the new version.

Ice Cream Cake

1 package organic chocolate cookies with cream center (don't use those OTHER ones), Newman's Own or Nature's Promise are fine
1/2 gallon ice cream (I prefer naked mint from Perrydell Dairy, and there you get a full 1/2 gallon.)

Set ice cream out to soften. Place cookies in zip-top bag and smash with mallet/crab hammer/etc. Smush cookies as bottom layer in 9x13 pan. Dip ice cream and layer on top of cookies. I often run the spoon in hot water to help it cut through the ice cream. If you can be more even now, it will save having to smooth it out later. Once you have all the ice cream in the pan, run spoon under hot water and use the back to smooth the ice cream. Place in freezer to re-harden.

Carmel Fudge Topping (this is my favorite part!) (adapted from this recipe)

1/2 c honey
4 T milk
2 T butter
1 c chocolate chips
1 T vanilla
dash salt

Place honey, milk and butter in medium sauce pan over low heat, stirring until mixture boils (this does take a while, you don't want to heat too fast or you'll scald the milk). Boil for 5 minutes, stirring constantly. Remove from heat and add rest of ingredients and mix until chocolate melts and mixture is smooth. Allow it to cool a while before putting on top of ice cream. The key is to have it still be pourable, but not so hot that it melts the ice cream (but if it does, when it refreezes the ice cream and fudge are just blended together, and it still tastes good). Refreeze until firm and ready to eat! Sometimes it helps to have it sit out a bit before trying to cut :)

  Isn't she too cute! Love her!

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