The culinary adventures of a 20-something woman navigating the wonderful world of food!

The culinary adventures of a 20-something year old woman navigating the wonderful world of food!

Sunday, February 14, 2010

Homemade Ice Cream Cake

I thought for our first Valentines Day together I would make something instead of buying a gift. Justin isn't normally a huge dessert fan, but he LOVES ice cream - and I love cake! I thought I would try to combine the best of both worlds and make an ice-cream cake. It turned out wonderfully & was actually quite easy to make!


2 packages of cookies - I used Fiddle Stix
1/3 cup margarine or butter, melted
1 cup hot fudge topping (I used Smuckers)
1 cup caramel or butterscotch topping (Smuckers)
2 quarts premium vanilla ice cream

1.Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Spread 3/4 cup fudge topping over crust. Stand remaining cookies around the edge (see photo) and push gently into fudge to hold. Freeze 30 minutes.

2. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.

3. Spread 3/4 cup other topping over ice cream. You can also add more chopped cookies to this layer. Freeze another 30 minutes.

4. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge, caramel and chopped cookies. Could also use nuts, whipped cream & cherries if desired.

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