Mint Chocolate Chip Ice Cream Cake

 Desserts On A Dime

Ingredients-

1 pkg Mint Oreo Cookies (14.3 oz.) 14.3 oz
3 Tbsp Butter softened
1 jar Hot Fudge Sauce 13 oz jar
1 container Mint Chocolate Chip Ice Cream 1.5 quart
1 container Cool Whip 8 oz

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Place the Oreos in a food processor and gently pulse until they are turned into crumbs.  Remove approximately ½ cup of the mixture in a small bowl and set aside for the topping of the cake.

Place the rest of the Oreo crumbs in a large mixing bowl.  Dice up the butter and stir the butter into the cookie crumbs.

Then press this mixture into the bottom of a Spring form pan.  Press hard down into the bottom of the pan to form the crust of the cookie cake.
Place the pan in the freezer and freeze for 30 minutes.

Remove the ice cream from the refrigerator and let it sit at room temperature for 15 minutes.  Them remove the pan from the freezer, pour the hot fudge sauce on top of the crust and spread it out as evenly as possible.  Then top it with the mint chocolate chip ice cream and spread out the ice cream as well to make an even layer.
Then top with the cool whip.

Cover and place in the freezer for at least 4 hours or overnight.
When you are ready to serve, top the cake with the remaining cookie crumbs.  Then carefully remove the sides from the spring form pan.
Run a knife under hot water, then cut (clean the knife after each cut) and serve the cake!

blood orange mocktail

One Lovely Life 

1/8/21     serves 5-6 people, double next time

TO MAKE A PITCHER (ABOUT 4 or 8 CUPS): 

8c        4c
2 c       About 1 cup crushed ice cubes
4c         2 cups blood orange juice (about 8 oranges, dbl 14 oranges)
1-2T      2–4 tsp. fresh lime juice
1-2T      2–4 tsp. agave (I just used 2-3T of sugar, dbl 1/4c)
2 2/3c    1 1/3 cup sparkling water
10-20    8–10 mint leaves
10         5-6 slices of blood orange and/or lime, for garnish (optional)

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INSTRUCTIONS

FOR A PITCHER:
Squeeze and press the oranges- set aside. Save 5-6 slices of oranges for garnish to go on the glass.

Place crushed ice cubes in 5-6 (or 8-10)glasses. a pitcher with at least 1 quart (4 cups) capacity.
Add blood orange juice, fresh lime juice, and agave. (Taste your blood orange juice before adding the agave/sugar. Sometimes it’s super sweet juice, other times, it’s tart. That’ll help you determine how much sweetener you might need.)

1/8/20 I just added the sugar right to the blood orange juice and stirred, it dissolved well.
Stir to combine.
Top off with sparkling water.
Garnish with mint leaves and citrus slices

Limeade

Limeade

• Grated zest of one lime (about 1 Tbsp)
• 1 cup lime juice (from about 4-6 Persian limes)
• 3/4 cup to 1 cup granulated sugar
• 3 cups water
• Several sprigs of fresh mint

Method  1 Make simple syrup: In a small saucepan bring to a boil the sugar, one cup of water, and the lime zest. Once the sugar is dissolved (which it should be by the time the water boils), remove from heat and let cool for for a few minutes.                                                 The amount of sugar is a guideline, it depends on how sweet you like your limeade and how tart your particular limes are.                                                                                         2 Strain out lime zest, add lime juice, water, sprigs of mint: Place a strainer over a bowl, or wide-mouthed serving container, and pour the sugar syrup through it, straining out the lime zest. Add the lime juice and 2 cups of water. Taste for sour/sweet balance. If too sweet, add a little more lime juice. Add several sprigs of fresh mint.   

I put everything in a pitcher and put it in the freezer for an hour, then serve with ice.

Chill, or serve immediately over ice.