Ice cream cake with a homemade touch

Since it is so unseasonably warm today, how about some ice cream cake? 

My version replaces store-bought hot fudge with decadent homemade. Yum.

ICE CREAM CAKE

Ingredients:

30 Oreo-type cookies
1/4 cup butter
1/2 gallon ice cream, softened a bit
1 jar of hot fudge topping or homemade fudge sauce (see recipe below)
8 oz. tub of whipped cream

Directions:

1. Crush the cookies. They don't have to be a powder--just a rough crushing.
2. Melt the 1/4 cup butter.
3. Combine the crushed cookies with the melted butter.
4. Press the cookie combination into a 9 x 13 freezer-safe pan.
   (reserve 1/2 cup)
5. Spread the ice cream on top of the cookie crumb mixture.
6. Put the fudge sauce on top of the ice cream as evenly as possible.
   (might be more like dollops)
7. Spread the whipped cream on top of that layer.
8. Sprinkle the reserved 1/2 cup of cookie mixture on top for decoration.
9. Freeze a few hours until firm.
10. Take out of the freezer about 15 minutes before serving.

Homemade fudge sauce:

4 Tablespoons cocoa
6 Tablespoons milk
1/2 cup butter
4 cups powdered sugar
1 cup of nuts, chopped (optional)

Bring cocoa, milk and butter to a boil.
Remove from heat and stir in the powdered sugar.

Have a bite!

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