Ice Cream Cake

Ice Cream Cake

Chill out!

Hot summer days call for a dip in the pool and inviting family and friends for a cookout. Instead of heating up the oven to bake a dessert, consider something cooler –frozen desserts. In the heat of summer, these chilly delights are favorites that hit the spot.

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Ice Cream Cake
Submitted by: Kathleen Neumann-Maskarinec, McDonough Power Cooperative
Ice Cream Cake
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Ice Cream Cake
Instructions
  1. Combine crushed cookies and melted butter, mixing well. Press mixture firmly into bottom of a 9-inch springform pan. Refrigerate for 1 hour.
  2. Spread half of hot fudge topping onto cookie crust.
  3. Spread ice cream on top of fudge layer and sprinkle with half of the peanuts.
  4. Spread remaining fudge topping over peanuts and sprinkle with remaining peanuts.
  5. Freeze 8 hours or overnight.
  6. Before serving, remove from springform pan and slice in cake wedges.
  7. Options: prepare using caramel ice cream topping with chopped pecans or use strawberry topping with miniature chocolate chips.
Recipe Notes

Nutritional information: 701 calories; 37.8g fat; 365mg sodium; 80.1g carbohydrates; 11.2g protein.

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