September 17th was an exciting day at our household. It was Michael's birthday!!! I've never been able to spend his birthday with him before (he was always in Ohio and I was here in NYC), so I was soooo excited! He hates having a lot of focus and attention on him, so I agreed no presents, no party, no going out-I just wanted to be able to make him dinner. The post about his dinner will follow. This is about his birthday "cake" (tech. a pie). Michael and I have different tastes in desserts, as I've mentioned, so I wanted to make him something that I don't like but that he would. Enter this "cake-pie" (as we came to call it). It has the trifecta of Michael's dessert loves: berries (esp. raspberries), dark chocolate, refreshing (ice cream). He LOVED it! Yay! So, if you're like him at all, you should love this too.
Raspberry Ice Cream "Cake-Pie"
- About 25 "chocolate sandwich cookies" (Oreo)
- 3 tablespoons butter, melted
- 1.5 qt. container of vanilla ice cream
- 3/4 cup seedless raspberry jam
- 1 1/2 tablespoons orange juice
- 4 oz. semi-sweet or unsweetened chocolate bar, finely chopped
- Garnish-fresh (or, if you're afraid of them going bad. Frozen) raspberries.
- Put cookies and butter in a food processor. Process until the cookies are fine crumbs. Press mixture on bottom and up sides of a 9 inch spring-form pan, greased. Bake at 350 degrees for 10 minutes. Cool completely on a wire rack, in pan, (about 30 minutes).
- Let ice cream stand at room temperature for about 20 minutes-until slightly softened.
- Stir jam and o.j. together until smooth.
- In a large bowl mix ice cream, chocolate, and 1/2 cup of the jam mix. Spoon into prepared crust.
- Freeze for about 20 minutes.
- Drizzle top with remaining jam.
- Freeze for at least 3 hours. Let stand at room temperature 15 minutes before serving. Garnish, if desired.
Seriously. This is like his most favoritest thing ever.