Tuesday, September 27, 2011

Raspberry Ice Cream "Cake-Pie" (for Michael's birthday!)

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"

From MyRecipes

  • 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.


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