Ice Cream Cake
Submitted by: Kathleen Neumann-Maskarinec, McDonough Power Cooperative
chocolate sandwich cookies
hot fudge ice cream topping
ounces (1 quart and 1 pint)
vanilla ice cream
Spanish or dry roasted peanuts
Combine crushed cookies and melted butter, mixing well. Press mixture firmly into bottom of a 9-inch springform pan. Refrigerate for 1 hour.
Spread half of hot fudge topping onto cookie crust.
Spread ice cream on top of fudge layer and sprinkle with half of the peanuts.
Spread remaining fudge topping over peanuts and sprinkle with remaining peanuts.
Freeze 8 hours or overnight.
Before serving, remove from springform pan and slice in cake wedges.
Options: prepare using caramel ice cream topping with chopped pecans or use strawberry topping with miniature chocolate chips.
Nutritional information: 701 calories; 37.8g fat; 365mg sodium; 80.1g carbohydrates; 11.2g protein.