Wednesday, April 13, 2011

Ice Cream Crunch "Cake"

2 (1.5 qt) Vanilla Ice Cream
1 (9oz) pkg Chocolate cookies
1 (7-8oz bottle) Chocolate Shell Ice Cream Topping
1 (1.5qt) Chocolate Ice Cream
5 cups Whipped Cream

Put a 9'' spring form pan in the freezer for 15 minutes. Let 1 container of Vanilla Ice cream soften to room temp.
Remove the pan from freezer. Spread a 1/2 inch thick layer of Vanilla on the bottom and up the sides of the pan. Freeze until firm About 45 minutes.
Meanwhile, pulse the chocolate cookies in a food processor to break into large chunks. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
Let the chocolate ice cream soften. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate cookie mixture over the chocolate ice cream. Freeze until set, about 1 hour.
Remove the remaining vanilla ice cream and spread over the crumb layer. Packing it tightly, them smooth with an off set spatula. Freeze until firm.
To un mold, wipe the outside of the pan with a hot wash cloth., then run a hot knife around the inside. Unlatch and remove the side. If the ice cream is too soft refreeze.
Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set. Put the remaining 2 cups in a pastry bag and decorate the edges and top of the cake. Sprinkle with colored sprinkles if desired.
To serve, slice with Hot knife.

* Try mixing this up with different flavors of cookies and ice cream. There are unlimited choices!

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