Hi all!! I am hoping you are surviving the day after Easter and enjoying the leftover Easter candy! The candy is honestly my favorite part of the holiday, specifically Reese Peanut Butter Eggs.
On Saturday, we celebrated the Easter holiday with my mom’s side of the family. We carried on all of our family traditions including an egg hunt for my young cousins and dying eggs! The day is always full of lots of laughs and great food. Speaking of food, I was put in charge of dessert this year so I decided to go with a family-favorite, homemade ice cream cake. This is a super easy dessert to make and fairly often a crowd-pleaser.
Homemade Ice Cream Cake
1 gallon of vanilla ice cream
1 package of family size double stuffed Oreos
Hershey’s chocolate syrup
To make this cake, crush the Oreos in a plastic baggie (save 2 or 3 Oreos for the top). Then cover the bottom of a 13×9 freezer safe pan. Take a look at the photo below.
The next layer is the entire gallon of vanilla ice cream. I usually let the ice cream sit out for a few minutes prior to layering it onto the Oreos. This makes it easier to spread.
Finally, you top the cake off with some peanuts, 2 or 3 crushed Oreos, and chocolate syrup. You can do as much or as little as you want with the toppings. Don’t put too many toppings on, as I always offer extra peanuts and syrup to their liking.
As I said earlier, this cake is literally the easiest dessert to make! It is typically a big hit so don’t anticipate leftovers! As always, be sure to like, comment, and follow the blog!
Have a great rest of your week.