Hello, my name is Caylee Imes and I am a Juniata County Dairy Miss.
Spending time with family is always important. I like to be with my family for no reason at all and also to celebrate special occasions.
The next time you have a special occasion to celebrate, use this Ice Cream Cake recipe to make the celebration a special one — and also get your 3-a-Day of dairy.
2 Boxes Junket Original Ice Cream Mix (flavors of your choice)
2 1/2 cups whole milk
1 1/2 cups heavy whipping cream
1 package Oreo thin cookies
2 cups heavy whipping cream
4 Tbsp. sugar
2 tsp. vanilla
Mix one box of Junket Ice Cream mix with 1 1/4 cups whole milk and 3/4 cup heavy whipping cream. Stir until dissolved, then pour into 9-inch springform pan and transfer directly to the freezer. Freeze approximately two hours.
In the meantime, crush the Oreos in a food processor (or roll with a rolling pin in a plastic bag). Mix the second box of ice cream mix according to the above directions. Remove the cake from the freezer, sprinkle the Oreos on top, then pour the second batch of ice cream over the Oreo crumbs. Freeze overnight.
The next morning, make the icing by combining the heavy cream, sugar and vanilla extract in the bowl of a stand mixer. Using the whisk attachment, whip on medium-high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes.
To release the pan, wrap a warm towel around the pan for about 30 seconds, then remove the sides of the pan. Add the icing and decorate with sprinkles if you wish, then return to the freezer until ready to serve.