Ice Cream Cake
Dessert Recipe |
Ice Cream Cake Ingredients:- 15 chocolate crème-filled Sandwich Cookies
- 3 tablespoons Butter
- 2 favourite candy bars - 2oz each
- 2 quarts or 1 half-gallon any flavour Ice Cream
- 12oz frozen Whipped Topping - thawed
- Multicoloured sprinkles
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Time: 4 hours
Serves: 12
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Ice Cream Cake Instructions:- Finely chop cookies then place butter in small microwave-cooker.
- Microwave for 30 seconds or until melted, then mix in cookie crumbs.
- Press crumb mixture onto bottom of a springform pan then freeze 15 minutes.
- Chop candy bar into 4-5 pieces and wrap in plastic wrap and then freeze 10 minutes and cut into small pieces.
- Cut half of ice cream into 1-inch-thick slices then arrange ice cream slices over cookie crust, cutting pieces to fit.
- Spread into a smooth layer then sprinkle with chopped candy bar.
- Use the remaining ice cream prepared the same way as first layer and smooth top with spreader.
- Cover with foil and freeze for 3 hours or overnight.
- Fill tube with whipped topping and put to one side.
- Run a knife around edge of ice cream cake.
- Remove collar from pan then lightly frost top and side of ice cream cake with remaining whipped topping.
- Decorate with whipped topping and freeze 1 hour or overnight.
- Once whipped topping is frozen lightly cover cake with plastic wrap.
- Remove plastic to serve.
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Ice Cream Cake Cooking Time:- Best to set overnight.
- Store in the fridge.
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Ice Cream Cake Serving Instructions:- Serve with Chocolate Sauce.
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