It seems as if we skipped over spring and jumped right into summer here in Wisconsin. Windows have been thrown open, winter clothes packed away, and the patio is prepped for sunset dinners. With a warm breeze flowing through our apartment, I feel like my soul has been refreshed and I can have a sigh of relief. We made it through winter!
To celebrate the start of this new warm season I made Ian’s favorite dessert – Oreo ice cream cake! Assembled in small individual pots, these ice cream cakes solve the problem of “leftover temptation.” Now you can indulge in a sweet after dinner without having your will powered tested as leftovers sit in the freezer. This is necessary in our house when it comes to ice cream cake since Ian would devour the whole cake if I let him!
Oreo Ice Cream Cake Pots
- Pint of vanilla ice cream
- One sleeve of Oreos
- Hot fudge
- 1 Tbs. coconut oil
- Blend the Oreos in a food processor until finely chopped. Mix in a bowl with 1 Tbs. melted coconut oil until well combined.
- Spoon and pack down the Oreo mixture until each pot has 1/4 inch filled. Top with a thin layer of hot fudge and place the pots in the freezer for 5 minutes to set.
- Pull the pots out of the freezer and spoon in 1/4 inch of ice cream into each pot. Place back in the freezer for five minutes.
- Remove pots from freezer and spread another layer of Oreo crumble and hot fudge. Place back in the freezer for five minutes.
- Take the pots out of the freezer and add one last layer of ice cream on top. Sprinkle remaining Oreo crumble on top and store in the freezer until ready to eat.