Tuesday, April 24, 2012

A BBQ & a Homemade Ice Cream Cake

Todd and I spent Saturday in old Ellicott City with friends Adam and Becky. We ate lunch at Johnny's Bistro (the bruschetta was delicious) and then we spent a lot of time walking around and checking out some cool antique stores. Adam got a neat walking stick and Becky and I both got really cute gigantic totes for $2 each!!! Crazy deal, right? Todd got... nothing. :)

Later that day, we had a BBQ at Adam and Becky's place. Adam and Fontaine had a burger making and grilling Iron Chef like competition. Adam made bacon and cheese infused burgers and Fontaine made onion and Worcestershire burgers. Although both yummy, my vote went to Adam's burger because practically anything with bacon is better.

  
 

Fontaine even made potato salad. I was pretty impressed!


Becky made some amazing lemon bars with a crumble-like top and an oatmeal base.


And I brought the ice cream cake! (See below for recipe.) I apologize for the dark photos but it was a cloudy-ish day and my camera isn't that great. :(

 
 


And now I am sad because I can't eat the leftover ice cream due to the fact that Todd and I are on a low carb diet. On the plus side, hopefully we will both get healthier!

Ice Cream Cake

by Lindsey
Keywords: dessert oreos ice cream

Ingredients
  • 1/3 container cool whip
  • 30-40 Oreo cookies
  • 1 stick melted butter
  • Nonstick spray
  • 1/3 container mint chocolate chip ice cream
  • 1/3 container chocolate cookies and cream ice cream
Instructions
1. Spray a spring form pan with nonstick spray.
2. Pulse 15 cookies in a food processor and mix with half of the melted butter.
3. Press into the bottom of the spring form pan and stick in the freezer to harden.
4. While the cookies are hardening, get out the mint ice cream and let it sit for a few minutes on the counter.
5. When the ice cream has slightly softened, spread an even layer on top of the cookie layer.
6. Stick back in the freezer to harden up.
7. Go do something productive and then come back and pulse 15 more cookies and mix with the remaining melted butter.
8. Press on top of the hardened mint ice cream and then stick back in the freezer.
9. While the cookies are hardening, get out the mint ice cream and let it sit for a few minutes on the counter.
10. When the ice cream has slightly softened, spread an even layer on top of the second cookie layer.
11. Stick back in the freezer to harden up.
12. Leave the cool whip on the counter or in the fridge to soften up.
13. Go do something else productive.
14. Spread an even layer of cool whip on top of the hardened ice cream.
15. Pulse the remaining few cookies and sprinkle on top of the cool whip.
16. Store in the freezer covered in plastic wrap. Let sit on the counter for 10 minutes or so to soften before slicing.
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1 comment:

  1. Johnny's Bistro looks awesome! It's not that far from where I live so I'm going to have to check it out soon.

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