Oreo Ice Cream Cake

Welcome to the first Man Monday of July (2013… do you need me to be more specific?).

Birthdays. Usually, I like ’em. However, ever since I met Sarah, birthdays have turned into this-better-be-the-best-day-of-the-year-or-else. Now, that’s a good thing… if it’s MY birthday. Sarah does such a good job at making my birthdays special that it is REALLY hard to keep up.

Well Sarah’s birthday was May 28th, and I thought I would make a homemade cake. I mean, what says, “I thought long and hard how to make your birthday special” more than a homemade cake! So, I got to thinking… she loves oreos. She loves ice cream. *light bulb moment* Oreo Ice Cream Cake! The best part about this recipe is that I didn’t stea– *ahem* borrow, from anyone. I made this one up with my very own cranial capacities. It was epic.

Oreo Ice Cream Cake

Serves 8
Ingredients:

• 1 box brownie mix, batter prepared ahead of time
• 1 bag/container/thingy oreos (normal – NOT double stuffed)
• 1/2 (1.5 qt) container vanilla ice cream
• 1 container cool whip
• 3 pie pans/tins

Directions:

1. Preheat your oven to 325°
2. Separate the oreo cookie from the frosting, one cookie at a time. This seems like tedious work, but it really took me less than 10 minutes. Place the frosting in a bowl and combine with the half-container of ice cream and cool whip. Blend the ice cream mixture well. 
3. Line a 9″ pie pan (I used a glass pan and it worked great, deviate and I give no promises) with wax paper. Pour the ice cream mixture into the pan, right on top of the wax paper. This should give you the Oreo cake “filling” shape that you will need later. Place in freezer.
4. Put the cookies in a food processor or blender and proceed to oblitermigate (Zachinese for “blend it so much it turns to dust”). Mix 1/2 the oreo dust with your prepared brownie mix, discard the rest (or use it for something else). Split the batter into two equal portions and place each half into separate greased pie pans/tins. Press the mixture until you have a good 1/2-3/4 inch layer in each pan.
5. Bake both of your Oreownies (Oreo/brownie mix of course) in the oven for about 23 minutes. It’s HUGELY important you don’t overcook! Believe me, I messed up the first cake. The oreos will dry out the brownie batter and I guess it cooks faster… or something. My first attempt smelled and looked like a frisbee that had been cremated – and I followed the brownie instructions!
6. After baking, take the cake halves out of the oven and let cool completely. 
7. Take your ice cream out of the freezer and remove the wax paper. Place the frozen ice cream on a cutting board and proceed to sculpt! Obviously, you are looking for a good, even oreo-filling-looking center. Once finished, use a large spatula to place the ice cream on top of one of the cakes. Lastly, place the remaining oreownie on top. Stick in the freezer until the Birthday Girl walks in!!!