The Ice Cream Queen

The new thing: Instead of buying an ice cream cake from Carvel, I made one.

Here’s how it happened: Every year as I’m forking over $27 at my local Carvel for my son’s birthday cake, I vow that the next year I will make one myself. How hard could it be? It’s not like I would have to make the actual ice cream! My cake would be just as good and cheaper than Carvel’s.

This year, I had the time and motivation (hello, blog!). and I finally kept my vow.

I bought two gallons of Blue Bunny on sale– chocolate-chip mint and cookie dough, my son’s favorite flavors–a package of Oreos, and a tub of Cool-Whip. The bill came to $11.

I found a “conversational” recipe online where the writer sounded like she was standing in my kitchen giving me directions. (“The easiest crust is to crush the cookies you plan to use.”) Basically, all I did was spread some crushed Oreos at the bottom of a springform pan, added a gallon of softened ice cream, sprinkled on some more Oreos, and froze it for 30 minutes. Then I added another gallon of softened ice cream, topped the whole thing with more Oreos, and put it back in the freezer until my boy’s birthday party the next day.

You know that Carvel whipped-cream frosting that tastes so good? There’s nothing “whipped” or “cream” about it. A former store employee divulged a company secret: The frosting is actually made from a powder. So the Cool Whip I frosted the cake with, right before serving, wasn’t too far off the mark! Plenty of chemicals to go around, just in a different form.

My son and his friends gobbled up the cake.

Fudgie the whale, watch out.

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