Thursday, April 23, 2015

Ice Cream Crunch Cake

Ingredients:
1 1/2 quart container of vanilla ice-cream
1 9-ounce package of chocolate wafers (like Nabisco Famous) or chocolate sandwich cookies (like oreos)
1 7-8 ounce bottle of chocolate magic shell ice-cream topping or hot fudge
1 1/2 quart container of chocolate or other ice-cream flavor topping
3-4 cups whipped cream
sprinkles for decorating (optional)
1-2 cups of more whipped cream or buttercream frosting for decorating (optional)

Directions:
Put a 9-inch spingform pan in the freezer for 15 minutes.  Meanwhile let the vanilla ice-cream soften at room temperature.

Remove pan from freezer, spread ice-cream in an even layer on the bottom of the pan.  Freeze until firm about 45 minutes.

Meanwhile, pulse the cookies in a food processor to break into large crumbs.  Add the chocolate shell or fudge topping and pulse until all the crumbs are moist about 5 pulses; set aside.

Remove pan from freezer after 45 minutes.  Spread chocolate crumb mixture over ice-cream and return to freezer for 45-60 minutes.

Let second ice-cream flavor soften at room temperature for 15 minutes.  Remove pan from freezer and spread final layer of ice-cream over crumb layer, packing tightly.  Smoothing the top.  Freeze until firm about 2 hours.

To unfold the cake, wipe the outside of the springform pan with a hot cloth.  Also you can run a hot knife around the inside ring, then unlatch and remove the side.  If the cake is too soft, return to freezer for 20-30 more minutes.

Spread 3 cups of whipped cream over the top and the sides of the cake working quickly.  Smooth with offset spatula.  Return to freezer until set about 20 minutes.  Put the remaining whipped cream or buttercream frosting in a pastry bag to decorate.  The star tip makes a nice border on the edges of the cake, decorate with sprinkles.  Return to the freezer.

Before serving let the cake sit at room temperature 15-25 minutes, slice with a hot knife.

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