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Homemade Oreo Ice Cream Cake!

June 15, 2020 by girlinspired 38 Comments

Have you ever wanted to make an ice cream cake? Everyone loves ice cream cake, but making your own means it’s possible to choose your favorite cake and ice cream flavors and decorate it however you please. This Oreo ice cream cake is a favorite combo of ours! Once you have the basic technique down, customize the cake to your liking!

oreo ice cream cake with slice removed on white plate

The first time I made an ice cream cake, I was scooping 31 flavors at my first job at Baskin’ Robbins. We don’t have alllll the same tools to make a Baskin’ Robbins ice cream cake, but we can get pretty darn close with this easy ice cream cake recipe.

overhead photo of oreos and chocolate sprinkles on ice cream cake on white plate with aqua linen

To make a homemade ice cream cake, we need just three basic components – a layer of cake, a layer of ice cream, and frosting. Basically, you’ll need to bake a thick, single layer of cake, top it with a formed layer of ice cream, then frost it with a nice freezer-friendly icing. Although “naked” cakes are all the rage and you could even skip the frosting all together and go with a naked ice cream cake! I am going to tell you the best way to frost your cake though.

Oreos on top of ice cream cake and half oreos around bottom border with white frosting and chocolate sprinkles on white plate with aqua linen

What do I use to frost the ice cream cake?

You will find two different cakes in these photos. Notice that one of the cakes has piped borders around the top and bottom and pretty swirls on the top. The other cake uses halved Oreo cookies as a bottom border and a swirl of cookies on the top.

The cake with the pretty piping has been frosted using a non-dairy frosting called Pastry Pride, which you buy as a frozen quart, defrost, and whip up to stable, pipe-able, freezable perfection.

The cake with the Oreo border was frosted with Cool Whip. Cool Whip is a really easy option and readily available. It is not my first choice for ice cream cakes though. For one, it will not hold its shape for a piped border or fluffy swirls. For another, it becomes too soft and can even begin sliding down the sides of the cake if it is out of the freezer for too long. For simply and quickly coating the cake, Cool Whip can work if Pastry Pride is not available.

You could also use a buttercream. Buttercream will pipe well and freeze well. It does take some extra work to prepare homemade buttercream, which is why I love using Pastry Pride. Find more about my favorite frosting recipes, including some various types of buttercream, here.

What is Pastry Pride

Pastry Pride is a non-dairy dessert topping that you can buy from cake supply stores.  Smart ‘n’ Final – a discount grocery store on the West Coast – also carries pastry Pride in the freezer section. It comes in quart-size cartons. I keep a supply in my freezer. When I need a quick batch of frosting, I thaw a carton out, whip up the amount I need, and I’m ready to go!  It’s great for spreading out smoothly and also for piping swirls, borders, and dots; it isn’t the best frosting for a lot of detail.  Frosted cakes and treats need to stay refrigerated.  The texture and flavor is similar to whipped cream, not too sweet, and really light and yummy.

oreo ice cream cake with slice removed on white plate

Ice Cream Cake Ingredients

  • prepared batter for one cake (1 box cake mix + eggs/oil/water/etc.)
  • 2 containers of ice cream (3 Quarts)
  • 1 Quart of Pastry Pride (or 12 oz. tub of Cool Whip)
  • one sleeve of Oreo cookies, chocolate candy melts, chocolate sprinkles, heart mold (optional)

Supplies

  • 9 inch baking pan
  • plastic wrap
  • spatula
  • icing spatula (optional)
  • piping bag, coupler, and decorating tip #1M (optional)
oreo ice cream cake with slice removed on white plate

How to Make the Oreo Ice Cream Cake

Prepare the cake batter according to the instructions on the box.  Fill your cake pan 2/3 of the way full.  Please note that you can use any size or shape cake pan you’d like – just as long as you have enough batter for your cake layer and enough ice cream to fill the same size pan for your ice cream layer. You may not use all of the batter. Use the leftover batter to whip up a few cupcakes.

Bake the cake layer until a toothpick inserted in the center comes out clean. Once the cake is cooled, remove it from the pan, cool it completely, then wrap in plastic wrap and freeze for at least 3 hours. 

While the cake is freezing, prepare the ice cream layer.  Set out 2 tubs of ice cream (1.5 Qts each) to soften a bit.  Once the cake is in the freezer, wash and dry the pan thoroughly.  Line the cake pan with plastic wrap.  Mound the softened ice cream into the plastic-lined cake pan.

mounded cookies n cream ice cream in plastic lined silver cake pan and spread evenly in cake pan

Smash it down and spread it out, making a smooth and level top.  Be sure the ice cream is pressed all the way down into the pan and that you fill the pan to the top (or as thick as you’d like the ice cream layer – I wanted the cake and ice cream layers the same thickness).  For this size cake, I used about 2.5 Quarts of ice cream.  Place the cake pan in the freezer for 2-3 hours.

Assembling the Cake

Alright, be sure you are working with a well frozen cake layer and ice cream layer. Remove both from the freezer. Let’s begin by leveling off the top of the cake layer. Remove the plastic wrap and use a bread knife to slice the domed top off of the cake layer, leaving a flat even layer.

side by side overhead photos of chocolate cake layer with the top dome sliced off, knife, white plate, ice cream layer

Now, lift the ice cream layer from the pan by lifting the pastic wrap. If it won’t come out, you can dip the bottom of the pan in some warm water to soften it enough to remove it. Tip the ice cream layer upside down on top of the cake layer.

Use a large icing spatula to smooth the softened outer layer of ice cream to form a nice flat top on the cake. Smooth the ice cream down over the sides to the separation where it meets the cake.  You want a nice smooth, sealed edge.  Smooth out any lines from the plastic wrap, but maintain the structured shape of the cake.  Place the cake back into the freezer for 30 minutes-1 hour until the ice cream has hardened again.

step by step photo collage of removing ice cream layer from pan and stacking it on top of cake and smoothing it down and around sides

Prepare your icing. If you are using Pastry Pride, whip it up until it holds its shape. Cool Whip should be set out to soften until it is spreadable. Remove the frozen cake from the freezer. Mound a large pile of icing on the top of the cake. Spread it down and around the sides, maintaining at least 1/2″ thickness of frosting all the way around the cake.

photo collage showing overhead step by step mounding frosting on ice cream cake and spreading it across top and around the sides

When the icing is smooth, get that cake back into the freezer as soon as possible. If you have used Pastry Pride, you can finish decorating before you put it back in the freezer. It will hold up just fine. Cool Whip will start sliding off the cake if it is out of the freezer for too long.

I melted some chocolate candy melts and drizzled them around the top edge (be sure to freeze up the frosted cake very well first if you’re going to add a warm chocolate drizzle!!)

Then use tip #1M to pipe a border around the top and bottom.  Pipe a few swirls in a circle around the top, pop on some little molded hearts (read more about molding candy melts here), and toss on some chocolate sprinkles.

side by side collage of frosted cake with chocolate drizzle dripping down rim, piped frosting in swirls around the bottom and top

If you use Cool Whip, you can do quick and simple decorations by cutting Oreos in half and lining them around the bottom of the cake like a border. Place Oreos in a spoke pattern standing on their ends on top of the cake. Then tip them almost like you’re tipping dominoes to nestle them in a spiral on top of the cake.

side by side overhead photos of frosted cake on white platter with chocolate sprinkles showing circle of oreos standing in a spoke shape and then collapsed overlapping flat

Freeze the cake really well until it’s time for serving. The cake will need to sit out for just a little bit before cutting if your freezer is super cold. In general, if you are lighting candles and singing the birthday song, that is enough time for the cake to soften just a tad. A sharp knife will cut the cake just fine.

Not only does this baby look impressive, but it tastes amazing!  Totally doable, right?   Now go pick out your favorite flavors and make someone an ice cream cake!!

More Desserts to Try

The Very Best Double Chocolate Cake

Lemon Rolls with Citrus Cream Cheese Icing

overhead photo of oreos and chocolate sprinkles on ice cream cake on white plate with aqua linen

Oreo Ice Cream Cake

Everything you need to know to make your own Oreo ice cream cake (or any kind of ice cream cake!!)
Print Pin Rate
Prep Time: 45 minutes
Cook Time: 40 minutes
Time in Freezer: 5 hours
Servings: 10
Calories: 658kcal

Ingredients

  • 1 prepared batter from boxed chocolate cake mix
  • 2 1.5 quart tubs cookies and cream ice cream
  • 1 quart Pastry Pride non-dairy frosting or 16 oz. tub of Cool Whip
  • 14 Oreo cookies
  • chocolate sprinkles

Instructions

  • Prepare cake according to the instructions on the box. Fill 9" round cake pan 2/3 of the way full. Bake until toothpick inserted in center of cake comes out clean.
  • Remove cake from pan. Cool completely. Wrap in plastic wrap and freeze for several hours.
  • Set out cartons of ice cream to soften.
  • Wash and dry pan that cake was baked in. Line with plastic wrap.
  • Mound ice cream into lined cake pan and spread until the pan is full, forming a layer of ice cream about the same thickness as the cake.
  • Place pan of ice cream into the freezer for several hours.
  • Prepare Pastry Pride (defrost in advance) by whipping until it holds its shape – it will be the consistency of whipped cream.
  • Remove cake and pan of ice cream from freezer. Cut the domed top off of the cake layer so that it is flat.
  • Place ice cream layer over the top of the cake layer. Use an icing spatula to smooth the ice cream down and over the sides of the cake layer, sealing up the crack between the layers.
  • Return cake to freezer for at least one hour.
  • Frost with whipped Pastry Pride. Use tip #1M to pipe a top and bottom border around cake. Make swirls on the top of the cake and place an oreo in the center of each swirl.
  • Alternately, spread Cool Whip over the frozen cake to frost. Work quickly and return to freezer to keep Cool Whip stable. Decorate with Oreo cookies and chocolate sprinkles.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 658kcal | Carbohydrates: 88g | Protein: 10g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 586mg | Potassium: 555mg | Fiber: 3g | Sugar: 64g | Vitamin A: 797IU | Vitamin C: 1mg | Calcium: 312mg | Iron: 4mg

Filed Under: Cake Decorating, Desserts, Food and Recipes, Holiday Inspiration, Tips and Tutorials, Valentine's Day Tagged With: cake, ice cream

Mini Ice Cream Sandwich Pops

June 26, 2015 by girlinspired 4 Comments

Mini Ice Cream Sandwich PopsSummer.  The girls and me all day every day.  We try to fill the moments with a healthy mix of community activities, playing Barbies, reading, complaining about boredom, water play, fun food, packing boxes and sleeping in!  We brought home a box of those good old-fashioned ice cream sandwiches from the grocery store last week.  I might have eaten more than my share – I did not realize how darn good those are.  The bottom of the box was fast approaching, but I distracted the kids with a splash of sprinkles.  Know how to stretch the last ice cream sandwich between all the kids?  Cut it into four smaller ice cream sandwiches, coat it with sprinkles, and stick them onto lollipop sticks.  The kids. Were. Elated.  and didn’t even know I ate the rest of the box.

Mini Ice Cream Sandwich Pops

Making these things requires no instructions.

Mini Ice Cream Sandwich Pops

Mini Ice Cream Sandwich Pops

Mini Ice Cream Sandwich Pops

Mini Ice Cream Sandwich Pops

Cut the ice cream sandwich into fourths.  Dip the minis in sprinkles.  Push in a lollipop stick.  Run them back to the freezer to firm up.  Serve.

Mini Ice Cream Sandwich Pops

At one of the girls’ very first playdates, the mom handed all the kids ice cream sandwiches with the sides dipped in sprinkles.  I knew we’d be fast friends.  😉

Mini Ice Cream Sandwich Pops

Mini Ice Cream Sandwich Pops

These fun treats can’t really stand out on display.  I just stuck them in the cake pop holder for a couple minutes for the photo debut.  They had to make a mad dash back to the freezer before eating.  Have fun!!

Filed Under: Desserts, Food and Recipes Tagged With: ice cream, ice cream sandwiches, party treats, sweet treats

Microwave Hot Fudge Sauce and S’mores Sundaes

May 19, 2014 by girlinspired 2 Comments

Microwave Hot Fudge Sauce  and graham cracker crust crumbles

We’ve been spending so much time outside lately, roasting marshmallows and playing and I just can’t stop thinking about S’mores.  I have to confess that, as much as I love roasted marshmallows, I don’t really love Hershey’s milk chocolate or trying to stretch my mouth awkwardly around a graham cracker sandwich.  I was thinking that S’mores would be good as an ice cream sundae for a little change of pace.

Microwave Hot Fudge Sauce This delicious concoction boasts homemade hot fudge and buttery graham cracker crust crumbles.  Marshmallow cream is drizzled over the top with the hot fudge, but I think some rocky road ice cream under there would hit the spot, too.

Microwave Hot Fudge Sauce

Did you know you can make hot fudge in the microwave?  I can always work up the motivation to make something that doesn’t require pots and pans and a bunch of clean-up!  This recipe makes a fudge sauce that is rich and just a little bittersweet – it is a thousand times more delicious than store-bought hot fudge, or at least I think so.

Microwave Hot Fudge Sauce - easy to make in less than 10 minutes

Homemade Microwave Hot Fudge Sauce

Microwave Hot Fudge Sauce

Make this hot fudge sauce in your microwave in minutes!
Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 10
Calories: 235kcal
Author: Stef at Girl. Inspired.

Ingredients

  • 1 1/2 C. sugar
  • 1/4 tsp. sea salt
  • 1 can 5.3 oz evaporated milk
  • 4 oz. unsweetened chocolate squares
  • 2-3 TBs. butter
  • 1/2 tsp. vanilla

Instructions

  • Combine sugar, sea salt, and milk in a 9x9 square, glass dish.
  • Microwave 5-6 minutes until mixture is boiling.
  • Stir in chocolate squares and butter until melted.
  • Add vanilla and whisk until sauce is glossy and smooth.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 235kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 87mg | Potassium: 140mg | Fiber: 2g | Sugar: 37g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg

Once the sauce is cool enough to handle, pour the warm hot fudge into one of these handy glass syrup dispensers.  I love these because you can keep them in the refrigerator and then just screw the top off and pop the jar in the microwave to reheat the sauce next time!

Homemade Graham Cracker Crumbles

Graham crackers are even better when you mix them with butter and sugar and toast them in the oven, am I right?  Use a food processor to make 1 1/2 C. graham cracker crumbs.  Add 1/2 C. melted butter and 1/3 C. granulated sugar.  Mix well, then press out on top of a sheet of aluminum foil on a baking sheet.  Bake for 5 minutes at 375 degrees.  When the crust cools, crumble it and sprinkle over your ice cream sundae!

Homemade Microwave Hot Fudge Sauce

Filed Under: Desserts, Food and Recipes, Sauces|Dips|Salad Dressings Tagged With: chocolate, ice cream

Gingerbread Pumpkin Ice Cream Sandwiches

October 22, 2013 by girlinspired 7 Comments

Gingerbread Cookie Recipe for Gingerbread Pumpkin ice cream sandwiches

Why must the retail world torture us by stocking seasonal food items for such a brief period of time before yanking them from the shelf for the rest of the year?  I think we should make a stand for pumpkin ice cream year round.  Last fall, I made these thick, chewy gingerbread cookies and sandwiched pumpkin ice cream between them.  I served them at a dinner party where almost everyone went back for a second serving.  The ginger and molasses in the cookies are the perfect pairing with the creamy, pumpkin ice cream.  The cookies bake up with soft centers but are sturdy enough to contain the ice cream centers and keep the mess off your hands.

Gingerbread Cookie Recipe for Gingerbread Pumpkin ice cream sandwiches

Gingerbread Cookies

1/2 cup butter (1 stick), softened slightly

1 cup granulated sugar

1 egg

1/3 Cup molasses

1 teaspoon vanilla

2 cups flour

2 teaspoons ground ginger

1/2 teaspoon salt

1 teaspoon baking soda

Instructions:  Cream together the butter and sugar until light and fluffy.  Add vanilla and 1 egg.  Beat together.  Add molasses.  Sift together the flour, baking soda, salt, and ginger.  Gradually add the dry ingredients to the butter/sugar mixture and beat until thoroughly mixed.  The dough will be sticky.  Scrape together into a ball or log and refrigerate in plastic wrap for 30-60 minutes.  Using a large spoon or melon baller, scoop the dough into 2-inch balls.  Roll formed balls in granulated sugar and place on an ungreased baking sheet.  Bake at 350 degrees for approximately 12-15 minutes or until the edges of the cookies begin to brown and the centers are set, but soft.  Cool slightly before removing cookies from the baking sheet.  Store in an airtight container up to 1 week.  Makes about 20 cookies.

Gingerbread Cookie Recipe for Gingerbread Pumpkin ice cream sandwiches

Gingerbread Pumpkin Ice Cream Sandwiches

20 Gingerbread Cookies

1 1/2 Quarts of Pumpkin Ice Cream

The sandwiches should be assembled immediately before serving.  To make the ice cream sandwiches, remove the pumpkin ice cream from the freezer and let it soften just slightly (5-10 minutes).  Scoop a round ball of ice cream into the center of a cookie.  Place the other cookie on top of the ice cream and press down gently just until the ice cream squishes to the edge of the sandwich.  Serve immediately.

Gingerbread Cookie Recipe for Gingerbread Pumpkin ice cream sandwiches

Now then, I think we need a good homemade pumpkin ice cream recipe.  Does anyone have a good, creamy one?  Ready, set, go!

Filed Under: Desserts, Fall, Food and Recipes, Holiday Inspiration Tagged With: cookies, gingerbread, ice cream, pumpkin

Mud Pie – Make it!!

March 1, 2013 by girlinspired 20 Comments

Get ready to indulge in this delicious ice cream mud pie recipe that you can make and eat right at home! Mocha almond fudge ice cream meets buttery Oreo cookie crust in this indulgent pie complete with chocolate ganache, whipped cream, and toasted almonds.
mud pie with whipped cream border and chocolate drizzle/toasted almonds on top, sitting on doily and cream cake stand on blue polka dot tableclothI started making mud pie many years ago after our favorite restaurant that served it had shut down.  An Oreo cookie crust is my absolute favorite, but I love coffee almost as much.  This pie pairs the best flavors – coffee, chocolate, and roasted almonds – mmmmm!  The cookie crust is topped with a layer of rich chocolate ganache, then topped with coffee ice cream before popping into the freezer to get nice and solid.  Lightly sweetened whipped cream and roasted almonds top this delicious pie.

Mud Pie Ingredients:

  • 1/2 package of Oreo cookies – crushed (food processor works best)
  • 1/4 C. melted butter
  • 4 ounces chocolate chips
  • 2/3 C. heavy whipping cream
  • 1 container of coffee or mocha almond fudge ice cream
  • 1 cup heavy whipping cream – whipped with 2 T. powdered sugar to sweeten
  • almonds – chopped and roasted/toasted

 How to Make this Mud Pie Recipe:

Step 1:  Crush your Oreo cookies and mix together with the melted butter.  Press into a pie plate – I like to use the disposable tin plates because you can pop the pie out for serving and it leaves a pretty fluted edge along the crust.  Bake crust at 350 degrees for 10-15 minutes – it will start to smell yummy and get crispy.  Cool crust.  
Step 2:  Make chocolate ganache by heating 2/3 cup heavy cream.  Pour it over the chocolate chips, and then whisk the melty mixture until smooth.  Pour a 1/4-inch layer of ganache in the cooled cookie crust and spread across the bottom of the crust.  Chill in the freezer for 15 minutes.  
Step 3:  Meanwhile, set out the container of ice cream to soften – you want it soft enough to spread, but not melted.  Mound the ice cream into your chilled crust and spread gently into a domed pie shape.  Return to the freezer for at least 1 hour, or until ready to serve.  
Step 4:  Whip 1 cup of heavy cream and 1 tablespoon of powdered sugar until soft peaks form. Pipe whipped cream in the center and around the perimeter of the pie.  Drizzle warmed ganache over the top.  
Step 5:  Chop almonds and roast them at 350 degrees in the oven until they are browned and toasty.  Cool before sprinkling over the top of the pie.  Serve immediately.

More Desserts to Try

The Very Best Double Chocolate Cake

Lemon Rolls with Citrus Cream Cheese Icing

 

mud pie with whipped cream border and chocolate drizzle/toasted almonds on top, sitting on doily and cream cake stand

Mud Pie Recipe

Mocha almond fudge ice cream meets buttery Oreo cookie crust in this indulgent pie complete with chocolate ganache, whipped cream, and toasted almonds.
Print Pin Rate
Course: Dessert
Keyword: ganache, mocha almond fudge ice cream, mud pie recipe
Prep Time: 30 minutes
Servings: 8
Calories: 880kcal

Ingredients

Crust

  • 7 oz. Oreo cookies
  • 1/4 cup melted butter

Ganache

  • 4 oz. semi-sweet chocolate chips
  • 2/3 cup heavy whipping cream

Topping

  • 1/2 gallon mocha almond fudge or coffee ice cream softened
  • 1/2 cup almonds toasted and chopped

Instructions

  • Preheat oven to 350 degrees F.
  • Crush Oreo cookies in food processor and mix together with the melted butter.  Press into a pie plate. Bake crust for 10-15 minutes until toasted. Cool.
  • Make chocolate ganache by heating 2/3 c. heavy cream.  Pour cream over the chocolate chips. Whisk until smooth.  
  • Pour a 1/4-inch layer of ganache in the cooled cookie crust and spread across the bottom.  Chill in the freezer for 15 minutes. 
  • Set out container of ice cream to soften - soft enough to spread, but not melted.  Mound the ice cream into your chilled crust and spread gently into a domed pie shape.  Return to the freezer for at least 1 hour, or until ready to serve.
  • Whip 1 c. heavy cream and 2 T. powdered sugar. Pipe whipped cream in the center and around the perimeter of the pie.  
  • Drizzle warmed ganache over the top. 
  • Chop almonds and roast them at 350 degrees in the oven until they are browned and toasty.  
  • Cool before sprinkling over the top of the pie.  Serve immediately.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 880kcal | Carbohydrates: 94g | Protein: 14g | Fat: 54g | Saturated Fat: 29g | Cholesterol: 124mg | Sodium: 354mg | Potassium: 801mg | Fiber: 6g | Sugar: 76g | Vitamin A: 1460IU | Vitamin C: 2mg | Calcium: 310mg | Iron: 6mg

 

Filed Under: Desserts, Food and Recipes, Holiday Inspiration, Popular Posts, Valentine's Day Tagged With: coffee, family stories, ice cream, Oreos, pie

A Birthday with Sprinkles

June 7, 2012 by girlinspired 9 Comments

 Addison woke up this morning and crawled into our bed to snuggle while drinking her milk.  She matter-of-factly announced “I don’t feel like a baby. Yep, I feel like a big girl.”  My baby turned three today.  
We spoiled her with all the sprinkles we could find and she entertained us with her sweet, silly antics.  It’s bittersweet, this birthday.  Three just seems so big.  Especially with her, always running after her sisters, thrilled with their hand-me-downs, so happy to be one of them.  We did a little dessert and presents number after dinner tonight and will have a more official “birthday party” with some friends in a few weeks.  Ice cream sundae stations and ice cream cone cupcakes have been all over the internet, but this setup was a first for my family.  
The girls were beyond elated; an easy setup with super fun visual impact.  The interactive part of decorating your own “ice cream cones” and ice cream sundaes makes for a most entertaining time. 
 It’s getting late and we’re off to the last day of school tomorrow, so I’ll save some additional thoughts for another time…
happy happy birthday, my baby girl!

Filed Under: Family Stories, Parties Tagged With: birthday, cupcakes, family stories, ice cream, party inspiration, sweet treats

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