My favourite SUMMER time treat is ice cream . . . maybe I should say cupcakes?  Cupcakes don’t hold a candle to ice cream for me.  I swear that if I were to open an ice cream shop to go with my cupcakes, I would be 500 lbs in about two months.  I could never get sick of ice cream . . . but wait . . . I said that about cupcakes too.  Maybe having an ice cream store isn’t a good idea.

What is better than diving your spoon into a bowl (or pail) of cold ice cream on a hot summer evening (right about the time that cravings start to hit after dinner has digested)?  The best way to have ice cream . . . in the form of a Blizzard from DQ!  Especially if it is a Buster Bar Blizzard . . . my new favourite flavour.

I can eat ice cream in disgusting portions.  As in, I-don’t-need-a bowl-proportion . . . why bother dirtying a bowl when you’re just going to eat the whole container?  Gross.  I think I have a problem.  Seriously.

Last summer, The Real Canadian Superstore, started marketing their “Ice Cream Shoppe” brand of ice cream flavours . . . and because my gluttonous indulgences last summer were enough to prove that these special ice cream flavours could be financially viable, the flavours are BACK this summer.  Lucky me?  Maybe, but unlucky pants.

I dread going passed the display every time I go to the store.  It is SO tempting!  I’m pleased that I have managed to put my cravings aside, and have by passed the display 7 times so far this month.  Yes, I go to the store a lot.  I have to.  I run a bakery.  Duh.

Here is my own creation!  My first “original” food post.  I do give credit to DQ though 🙂

Chocolate Chip Cookie Dough Ice Cream Cake

Oreo Crust.

Chocolate Ganache.

Vanilla Ice Cream.

Chocolate Chip Cookie Dough Cake.

More Ice Cream.

Chocolate Chips.

YUM!

For your first layer, you need to make one 9×13 Oreo crumb crust.  You can do this by combining the following:

While the crust is baking, you can start on the ganache layer.

Heat 3/4 cup of whipping cream over medium heat for about 5 mins, or until warm.  Remove from heat.  Pour 1 cup of chocolate chips into cream  and let sit for 1 minute.  Stir until chips are combined.  At this point, you can add any kind of flavouring that you feel would fit.  I wanted to add one teaspoon of whiskey, like in the Irish Car Bomb, but knew I was going to be serving children, so I opted for 1 teaspoon of vanilla extract.

Pour over cooled crust and spread to fill pan.

The next layer is easy!  Vanilla ice cream baby!  If you make your own ice cream, obviously use that, but for me, the Superstore ice cream lover, I opted for theirs.  I let my ice cream sit out for about 45 minutes before spreading out on the cake as it makes it much easier for spreading.

Ever wonder what to do with the extra cake scraps you end up having covering your counter at the end of a day spent caking?  Well, you can make cake pops, or you can crumble them up and use them on ice cream cake like I did here!

Putting more ice cream on top of the cake crumbs is next.  This part proved to be the most difficult to spread in the process, as the ice cream kept sticking to the cake, and pulling up the crumbs.  It looked messy, but tasted fabulous.

Top the whole thing off with chocolate chips, and there you have it . . . a Chocolate Chip Cookie Dough Ice Cream Cake!

With all this talk of Blizzards . . . I’m off to get one.