Meet the Sullivans: The Ultimate Ice Cream Cake

April 10, 2013

The Ultimate Ice Cream Cake

This is the delicious ice cream cake I made for Easter at my grandpa's house this year. It was so so so very creamy and wonderful. My family actually asked where we bought the cake, it was so good. They couldn't believe it was homemade. I've never made an ice cream cake before and I was surprised by how easy it was to make. I will no doubt be making more ice cream cakes in the future!

The Ultimate Ice Cream Cake
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Slightly adapted from Mixing Bowl magazine.

2 cups crushed chocolate wafer cookies (about 35 Oreo cookies, filling removed)
1/3 cup butter, melted
2/3 cup hot fudge ice cream topping
1 teaspoon instant coffee crystals (I used a packet of Via)
1/2 of a 7-ounce jar marshmallow creme
1 8-ounce container frozen whipped dessert topping, thawed
1 quart coffee ice cream (I used Häagen-Dazs)
1/3 cup chopped pecans, toasted
1 ounce semisweet chocolate, grated
1/3 cup caramel-flavor ice cream topping
Pecan halves (optional)

In a medium bowl, combine crushed cookies and melted butter. Press into the bottom and about 1 1/2 up the side of a 9-inch spring form pan; Set aside.

In a small saucepan, combine hot fudge topping and coffee crystals. Heat and stir just until smooth, cool slightly. Spread fudge topping over the crumb mixture in the spring form pan.

In a large bowl, fold marshmallow creme into whipped topping until combined; set aside. in a chilled large bowl, stir ice cream with a wooden spoon until softened. Fold in whipped topping mixture. Spoon over fudge mixture. Sprinkle with chopped pecans and half of the grated chocolate. Cover and freeze for 6 hours or until firm.

Before serving, let stand at room temperature for 10 minutes before serving. Before slicing drizzle with caramel-flavored topping (you can see I forgot this step), and then slice. Makes 12-14 servings.


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