I spent the afternoon baking treats for my children to take to school. It is not St. Patrick’s Day without some Rainbow Cupcakes, now is it? William’s class is having a green food tasting. I made a compromise with him, if I could make something that I wanted, then I would make something that he wanted. I wanted to make an avocado pound cake from Joy the Baker’s new cookbook (which is adorable and you should have it in your collection), and he wanted green cupcakes. Shocker. The avocado cake was surprisingly delicious, and naturally green, I am anxious to see what the other 2nd graders have to say about it. I also made mint chocolate chip cupcakes, and well, the recipe needs some work.
I made this dessert a few months ago, and forgot to post it. Turns out, it is perfect for St. Patrick’s Day. This is barely a recipe – more like, what kind of fun stuff do I have in my pantry that I can add to some ice cream? This is really how this dessert came to be. I started with some vanilla ice cream, and added some Creme de Menthe and mini chips. Then I crushed some Oreos, and warmed a little hot fudge. Found a half a jar of crushed Andes added those to the mix and kept layering it until I had no more room in the pan. Freeze it back up, add a generous blanket of whipped cream and an extra sprinkle of chips, and you are in business.
Line a loaf pan with plastic wrap. Let the plastic wrap hang over the sides, you need enough to cover the ice cream when the pan is full. Add a layer of Oreo crumbs to the bottom. Soften the ice cream slightly, and add to the bowl of an electric mixer. Add the Creme de Menthe and chocolate chips. Mix until combined.
Add a layer of ice cream, a layer of hot fudge (it works better if it is slightly warm, easier to spread) and Andes. Keep layering until the pan is full.