Mini Ice Cream Cakes

The husband's birthday was this week. As is tradition, we had a pork-centric dinner (pork shank ravioli, roasted baby leeks, sauteed ramps, good wine). Since Joe and I both love ice cream cake, I decided to try my hand at making them on my own. I was a little spent from making homemade ravioli, braising the meat, pickling ramps, cleaning and blanching the leeks, and cleaning up the apartment to make homemade ice cream and frosting, so will admit I went with store-bought this time around, but feel more than free to insert your own recipes for these if you have the time and patience. The best part about this recipe is that these are so simple to put together and there are countless flavor variations by just switching up ice cream or frosting used. In my version I went with straight chocolate across the board.

So Happy Birthday, Joe. So happy I get to celebrate another year with you. I look forward to every moment!

Mini Ice Cream Cakes

4 servings

8 Oreos

3 TB butter, melted

1 pint chocolate ice cream

1/2 c. dark chocolate frosting

Bring the ice cream out of the freezer and allow to soften slightly.

Put the Oreos into a food processor and blend until finely ground. Add the melted butter and pulse a few times until the mixture comes together.

Divide the Oreo crumb mixture into 4 small (3/4c.) ramekins. Press the mixture into the bottom of the dishes to form the crust. Place the ramekins into the freezer to set up for about 5 minutes.

Divide the ice cream among the 4 ramekins and smooth the top. Place in the freezer again and allow the ice cream to set up and harden, about an hour.

Divide and spread the frosting on top of the ice cream in each ramekin. Freeze again until ready to serve. I like to pull the ice cream cakes out for about 5 minutes or so before serving to allow them to soften up just a bit.