Amanda, Chris' Birthday was a success. His family came over and I served cake and coffee. But it was really his birthday gift that was the best part. I had the kids photographed by a wonderful friend Jennifer Parsons and kept it a secret from Chris. The kids were kind of an embarrassment - not smiling or cooperating. In reality, just being themselves. Turns out that being themselves looks good on camera.... Jenn caught exactly who they are.




So I had a photo book made for daddy and he just loved it. How could he not?

The new ice cream cake recipe I tried was also quite yummy. Here it is:



Recipe from

Ice Cream Crunch Cake


Ingredients 2 1 1/2 -quart containers vanilla ice cream 1 9 -ounce package chocolate wafers (such as Nabisco Famous) 1 7 -to-8-ounce bottle chocolate shell ice cream topping 1 1 1/2 -quart container chocolate ice cream 5 cups whipped cream Rainbow sprinkles, for decorating (optional)

Directions Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.

Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.

Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.

Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.

Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.

To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.

Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.



1 Comment