Cafe Osage Recipe
by Chef Scott Davis
It’s mother’s day this weekend! So here’s a fun, simple dessert recipe for kids.
With a little help, (some patience, and bribes of ice cream,) young children can build this cake themselves. Let them use their favorite ice cream flavors to make something one of a kind to share with mom.
Two suggestions… use good quality ice cream and use at least one ice cream with lots of chunks in it.


Ice Cream Cake

Makes 12+ servings



18 oreos, any flavor, finely crushed
3 tablespoons butter
2 cups vanilla ice cream(or any other flavor)
3 cups of your favorite ice cream
1 cup frozen whipped cream (fresh will work ok too)
Toppings: use one or two. Things like crushed oreo, freeze dried fruit, toasted coconut or sprinkles.



Preheat oven to 350.
Use 1 tablespoon of butter to lightly grease a 9×5 loaf pan(glass if you’ve got one). Melt the other 2 tablespoons of butter in a microwave.
In a bowl, combine the crushed oreo with the melted butter. Press evenly into the prepared pan to create the bottom layer of your cake. Bake for 20 minutes.
Remove from oven and let cool on a wire rack for 40 minutes.
Once oreo layer is cool, let the first ice cream soften on the counter. When it’s soft, scoop it into the loaf pan and spread it to make an even layer. Put in the freezer and take out the second flavor of ice cream and the whipped cream to soften.
After 30 minutes add the second ice cream followed by the whipped cream. Decorate with your choice of toppings. Return cake to the freezer to set overnight.
Remove cake 20-30 minutes prior to slicing. Return uneaten cake to the freezer, it will last another 7 days.