For my birthday a few weeks ago,
I was presented with an
ice cream cake from Dairy Queen.
A couple of days later our daily paper's
recipe section had the directions
for making one.
Since my Mom's birthday was coming up
and she'd be here for a visit,
I decided to give it a try.
YOU SHOULD TOO!!!
I consider ice cream to be one
of the major food groups
and this recipe did not disappoint!
ICE CREAM CAKE
Two 1 and 1/2-qt. containers of ice cream
(two complementary flavors,
I used peanut butter and butter pecan
since these are my Mom's favorites.)
12 chocolate sandwich cookies, crushed
1c. jarred hot fudge sauce
Half of an 8-oz tub frozen
whipped topping, thawed
1/4c. purchased caramel sauce
1/2c.chopped toasted almonds, divided
Wrap the outside of a 9-inch spring form pan
with foil (to prevent leaks).
Allow 1 container of ice cream to sit
at room temperature for 10 to 15 minutes,
or until slightly softened.
In a medium bowl, mix all but
1/4c. of the chocolate sandwich cookies
and the hot fudge sauce.
In another bowl, stir together the whipped topping,
caramel sauce, and 1/4c. of the almonds.
Spread the full container of the softened ice cream
into the bottom of the prepared pan.
Spread the ice cream so that it is flat,
even and has no air bubbles.
Top with the hot fudge mixture,
then freeze for 15 minutes.
While the cake freezes, allow the second flavor
of ice cream to soften at room temperature.
Spread the second flavor of ice cream
over the hot fudge mixture.
Spoon and spread the caramel-nut topping
over the second flavor of ice cream.
Sprinkle the top with the reserved
cookies and almonds.
Freeze until firm, at least 2 hours.
To serve, remove the sides and bottom
of the spring form pan and transfer
to a serving plate.
Makes 16 servings.
(They're all gone...)
This week I'm linking with
Tasty Tuesdays at 33 Shades of Green
All Things Inspired at All Things Heart & Home
Foodie Friday at Designs by Gollum