Mama DiGaudio’s Ice Cream Cake

One of the greatest parts of being a house guest is learning new recipes and traditions of your lovely hosts.  While staying here at hotel O’DiGaudio I have been treated like royalty and have surely picked up some new recipes.  Matt D.’s birthday was last week and celebration was in order, so his lovely wife Shannon decided to make him his mom’s famous Buster Bar ice cream cake.  Oh my goodness, how I love ice cream cake, and this new homemade variety is going into my dessert repertoire stat.  There is no need to make homemade ice cream for this cake, as the chocolate-caramel is the shining star that steals the show…and the Oreo cookies are a fantastic addition – I mean who doesn’t love Oreo cookies?!  I’m telling you, as soon as you have an excuse to make a cake, whip this baby up.  Oh, and be sure to have lots of people over to eat it all in one day, otherwise you will add inches to your waistline when you come up with every excuse to have more than one helping of it several days in a row! 

You will need:
1/2 lb. (or 3/4 of a pack) crushed Oreo cookies, plus more to sprinkle on top
1/4 cup (or half of a stick) butter, melted
1/2 gallon vanilla ice cream
2 cups confectioners sugar
2/3 cup semi-sweet chocolate
1 12 oz. can evaporated milk
1 stick butter
1 12 oz. container of cool whip

Crush up oreo cookies and mix in a medium bowl with the melted butter.  Press the mixture into the bottom of a 9 x 13 pyrex pan.  Place the pan in the freezer for 10 to 15 minutes to firm up.   Cut the ice cream into large slices, approximately 1 to 1.5 inches thick – this works best if you just cut the container and pull the whole chunk of ice cream out.  Layer ice cream on top of oreos and press to close the seams.  Place in freezer to set.

In a medium saucepan over low heat, mix confectioners sugar, chocolate, evaporated milk and butter together.  Stir frequently until melted, then turn the heat up to medium and bring the mixture to a boil.  Boil for about 8 minutes, until the mixture thickens.  Cool thoroughly – this process can be expedited if you pour the mixture into a chilled bowl and whisk frequently.  This whole process should take around 30 to 40 minutes.  Spread the chocolately-caramel goodness over top of the ice cream layer and pop back in the freezer for at least 45 minutes.  After the caramel is hardened, spread the cool whip on top and sprinkle with the remaining crushed Oreo cookies.  Cover and place in the freezer for at least 3 hours or over night.

*Note: if you don’t let it set overnight the cake will look more like a bowl of crazy ice cream rather than a cake, but it still tastes delicious!

birthday candles!

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  1. Posted June 13, 2011 at 7:33 pm | Permalink

    this looks amazing! can’t wait to make up an excuse to make it…father’s day?

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