Cookies N Cream Ice Cream Cake

Ingredients

Chocolate Cake

• 1 Cup Flour
• 1 Cup Sugar
• 1/2 Cup Cocoa Powder
• 1/2 teaspoon Baking Powder
• 1 teaspoons Baking Soda
• 1/2 teaspoon Salt
• 1/2 Cup Buttermillk (milk and 1 tsp vinegear)
• 1/4 Cup Canola oil
• 1 Large Eggs
• 1 Tablespoons Vanilla
• 1/3 Cup Hot coffee

Cookies N� Cream Ice Cream

• 2 Cups Heavy Cream
• 1 Cup Whole Milk
• 3/4 Cup Sugar
• 1 Tablespoon Vanilla
• 20 Oreo Cookies (broken into pieces)

Hot Fudge

• 1/2 Cup Butter
• 1 Cup Cocoa
• 1 Cup Sugar
• 1 Cup Whipping Cream
• 1 Tablespoon Vanilla Extract

Marshmallow Frosting

• 1/2 Cup Butter, softened
• 1 1/2 Cups Marshmallow Fluff
• 3 cups Powdered Sugar
• 1 Tablespoon Vanilla Extract
• 2-4 Tablespoons Milk

Directions

Chocolate Cake

1. Preheat the oven to 350 degrees.
2. Mix together flour, sugar, cocoa, baking powder, baking soda, and salt in your mixer bowl, give it a quick mix on the lowest speed.
3. In a separate bowl, mix together the buttermilk, oil, eggs, and Kahlua. With a spoon stir the wet ingredients until just combined.
4. Slowly add the wet ingredients to the dry ingredients with the mixer at a medium-low speed. Once combined pour in the hot coffee. Mix for one minute longer.
5. Pour 1/3 into each 9 in Round Layer.
6. Bake cupcakes for 20 minutes, or until cake tester or toothpick comes out clean.
7. After the cakes have cooled for 20 minutes, use a fork to �rough up� the tops of all the cakes and remove some of the crumbs you created.
8. Stick in the freezer to cool down for 20 minutes before final assembly of the cake.

Cookies N' Cream Ice Cream

1. Freeze your Ice cream makers bowl according to instructions.
2. Once ice cream maker is ready proceed.
3. In a mixing bowl whisk together the Whole Milk and Sugar (don�t add the cream yet). Let the sugar sit for a few minutes to dissolve. Whisk again.
4. Once dissolved add in the cream until combined. Pour into ice cream maker and allow to freeze according to your machine�s instructions.
5. 5 Minutes before ice cream is done add the cookie crumbs. If too thick to mix in the machine pour into a bowl and fold in the cookie crumbs.
6. Divide ice cream into two 9 inch round cake pans lined with wax paper. Smooth out, then stick in the freezer for an hour.

Hot Fudge

1. In a medium pot on the stove melt the Butter over medium heat. When melted add the cocoa and sugar until dissolved.
2. Mix in the whipping cream and Vanilla. Let the mixture come to a gentle boil and stir for 3-5 minutes as mixture thickens. Remove from heat.
3. Once mixture has cooled for an hour (stir occasionally) transfer to a heatproof bowl and let sit at room temperature for another hour (or until ready to use).
4. Remove the frozen ice cream layers from the freezer (they should be completely frozen). Working quickly because the fudge hardens as it hits the ice cream, pour large spoonfuls of fudge over each layer to coat. Put back in the freezer for 20 minutes.

Marshmallow Frosting

1. In the bowl of your mixer beat together the Butter and Marshmallow Fluff until smooth and creamy, about 5 minutes. Slowly add in the Powdered Sugar.
2. Add in the Vanilla and 2 Tablespoons of Milk.
3. Continue beating and add in additional milk until you get your desired consistency.
4. Begin assembling by putting down one layer of the chocolate cake followed by a layer of ice cream and fudge, repeat, then top with cake layer.
5. Frost the entire cake. Put back into the freezer for an hour or more before serving. Slice with a strong, sharp knife and enjoy!