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Glick: The dirty little secret about Israel's Arabs Mona Charen: Hawking's Moral Calculus: The man and the movement he embraces Morgan Housel: The biggest retirement myth ever told Sandi Doughton: Eyes may provide new insight into brain problems Jewz in the Newz by Nate Bloom : The Great Gatsby's Jewish Ties; Jews in the "Time 100 list" List; People's Most Beautiful Women The Kosher Gourmet by Linda Gassenheimer: A sweet-hot meal: Pear salsa spices up salmon May 8, 2013 Peter Ford: Why China is welcoming both Israel's Netanyahu and Palestinians' Abbas Warren Richey: Obama administration quietly backs out of appeal over new contraceptive mandate Fred Weir: At Kerry-Putin meeting, US-Russia relations thaw --- a tad Amanda Paulson: Study reveals sad truths about community colleges 'Garbage man' in cells could extend life Harvard Health Letters: Evidence weak that zinc, echinacea are beneficial The Kosher Gourmet by Leela Cyd Ross : Almost too pretty to eat, this colorful salad with Sicilian inspiration will tickle the taste buds and delight your visual sensibility May 6, 2013 Edmund Sanders and Patrick J. McDonnell: Think Israel's objective in Syria is to weaken Assad or embolden the rebels? Think again Brian Bennett: Israeli airstrikes may show weakness in Syrian defense Michael Ollove: Millions of ex-felons, parolees and those on probation are about to be entitled to tax-payer paid health coverage Karen Kaplan: Most men can skip PSA test for prostate cancer, urologists say Kimberly Lankford: How to track down a lost life insurance policy Dream of Mars exploration achievable, experts say The Kosher Gourmet by Susan M. 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Twerski: The world is a mirror Caroline B. Glick: Time to confront Obama Clifford D. May: Defense in the Age of Jihadist Terrorism Kimberly Lankford: New strategies ease pain of paying for long-term care insurance Howard LeWine, M.D.: Ask the Harvard Experts: Too much ibuprofen? Sharon Palmer, R.D.: How to feel your best -- with plenty of energy, a healthy weight and optimal mental and physical function -- without driving yourself batty Jewz in the Newz by Nate Bloom: Jewish Major Leaguers, 2013; New Movies and Comedy Show; Shalom, 'Lumpy' (Leave it to Beaver) The Kosher Gourmet by Emily Ho : A bright and cheerful salad to herald the warmer months ahead April 24, 2013 Steven Emerson: Boston Bomber Exposes Islamist Secret Top Muslim cleric boycotts inter-faith dialogue conference attended by 'Jews' Morgan Housel Admit it: No one has any idea what's going on Harvard Health Letters: Can you get headaches from headache medication? 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Morgan Housel: Twitter: The carnival barker of investing Harvard Health Letters.: Dietary supplements: Do they help or hurt? Jewz in the Newz by Nate Bloom: Jackie Robinson's Friend, Hank Greenberg; CNN's Jake Tapper; Texas County in the News is named for 19thC. Jewish soldier and Congressman The Kosher Gourmet by Susan Russo: FRUITY QUINOA STUFFED PEPPERS: A flavorful, colorful and edible vessel of delicately fluffy, mildly nutty filling combined with chewy apricots, tangy cherries, and crunchy pistachios April 10, 2013 Edmund Sanders: Kerry leaves Israel with hopes, but few results Nicholas Blanford: Iran's 'axis of resistance' loses its Palestinian arm to Syrian war Peter Grier: North Korean missiles: Could US shoot them down? 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Jewish World Review It ain't sophisticated, but this FROZEN CHOCOLATE OREO ICE CREAM CAKE is a showstopper By Faith Durand TheKitchn.com JewishWorldReview.com | Ice cream cakes are an adored element of summer parties, a magnificent American creation of cake, ice cream and icing. Does it get any more glorious? I don't think so! However, making an ice cream cake at home is quite a labor of love. It's time-consuming and a little tricky, since you need to bake a cake and cool it, then stack it carefully with ice cream rounds that have been frozen in the same shape as the cake. I take a much more slapdash approach to the cake-and-ice-cream combo here, with a store-bought chocolate cake (although, of course, you can use a homemade cake!) that has been chopped up and mixed with ice cream. It is more like a trifle than a layer cake, chunks of cake mixed with custard-like ice cream. If you prefer more distinct layers of ice cream and cake, of course, this won't quite do it, but I find this approach much easier and simpler. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. I get the ice cream really soft and layer it with chopped cake held together with more ice cream, and pack it all into a springform pan to hold it together. After it freezes solid, it's easy to unmold this cake -- almost as easy as making it, which takes all of 10 minutes. Yes, it's a sugar bomb -- a magnificent stack of Oreos, ice cream and cake -- a showstopper all-American dessert. No, it's not restrained or sophisticated, but sometimes a big bite of ice cream and cake is just the thing. FROZEN CHOCOLATE OREO ICE CREAM CAKE Serves: At least 8 1 (13-ounce) package Oreos or chocolate sandwich cookies, plus additional to garnish if desired 16 ounces chocolate cake, such as a store-bought chocolate pound or bundt cake. 2 quarts vanilla ice cream, very soft 1 cup chocolate sauce, such as Oreo Hot Fudge Sauce, warmed 4 ounces dark chocolate 1 tablespoon butter Prepare a 10-inch springform pan by greasing extremely lightly with butter or baking spray. Roughly chop or crumble the sandwich cookies into quarters or smaller bite-sized bits, and divide into three parts. Crumble the cake into a large bowl, and stir in about 1/3 of the crumbled sandwich cookies. Dump in about 2/3 of a quart of very soft vanilla ice cream, and stir gently but thoroughly until the cake and ice cream are well combined. Press this mixture into the bottom of the springform pan. In a separate bowl, mix the remaining 1 1/3 quarts vanilla ice cream with another 1/3 of the crumbled cookies. Swirl in about 1/2 cup of the chocolate sauce. Press this on top of the cake mixture in the springform pan; it will come nearly up to the top of the pan. Press the remaining cookies into the top of the cake and drizzle the remaining sauce over top, swirling it and pressing it in so it doesn't run over the side of the pan. Lightly cover the cake pan and freeze for at least 4 hours, ideally overnight. When ready to serve, let the cake sit at room temperature for about 5 minutes, and run a knife around the inside of the cake pan. Open the springform mold gently; it should release easily from the slightly melted cake. Re-freeze the unmolded cake while you prepare the chocolate. Gently melt the chocolate with the butter over low heat in a small saucepan. When completely melted, drizzle over the ice cream cake and serve in big wedges with additional cookies to garnish, if you need one last dose of crunchy cookie! (Faith Durand is managing editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.) Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.