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Ice Cream Cake

Submitted by: Kathleen Neumann-Maskarinec, McDonough Power Cooperative
Course Dessert
Servings 12


  • 14 ounces chocolate sandwich cookies crushed
  • 1 stick butter melted
  • 12 ounces hot fudge ice cream topping
  • 48 ounces (1 quart and 1 pint) vanilla ice cream softened
  • 3/4 cup 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.