My One True Obsession

I have been a self proclaimed ice cream FANATIC my whole life. I'm serious, I think the world would be a better place if everyone ended their day with a nice melty bowl of ice cream.. with fudge.. and peanuts.. and whip cream.. and a cherry.. I digress. While my heart would love ice cream every day, my figure disagrees and I am left with enjoying it less frequently than my little heart desires. I know what you are thinking, its FREEZING outside, why are we talking about ice cream?? Please don't let a little snow and ice to keep you away from making some chilly delicious desserts. In fact, I think the holidays are the perfect time to whip up this baby...

Looks heavenly right?! Exactly! I had every intention of snapping some photos of this sticky process but by the time I picked up the camera the cake looked like this...
That's right, my love for ice cream runs deep. I have no shame!!

Jessica's Chocolate Peppermint Ice Cream Cake

Ingredients-

1 package of Oreo's (I found mint ones for this particular recipe at Trader Joe's!!)

1/2 cup melted butter

1.5 quarts of mint chocolate chip ice cream

16 oz fudge

1 cup peanuts or cashews (or any favorite nut)

8 oz cool whip

1 crushed candy cane

Directions-

1. Crush cookies any way you know how. I prefer the good ole ziplock bag and hammer method. You may choose something a little less violent if you prefer.. but why not have some fun right?! Blend crushed cookies and melted butter. Press into a 9 x 13 pan.

2. Carefully spread your softened ice cream onto the cookie crust. The key here is to really wait for the ice cream to soften and slightly melt.

3. Drizzle warmed fudge onto ice cream. Sprinkle with nuts. Freeze for at least 2 hours to allow ice cream to harden.

4. Spread cool whip onto cake and top with candy cane pieces.

*This is the recipe for a 9 x 13 pan of ice cream cake. I cut the recipe in 1/2 and put it in a 9 inch round cake pan for a slightly smaller version.

Enjoy!! Seriously, how can you not?!