NOTE: This ice cream cake is tall and delicious, and is the perfect summertime treat.
Ingredients:
- 1 (10-inch) spring form pan
- 3 1/4 cups chocolate cream filled cookies, crushed and divided
- 1/3 cup butter, melted
- 1 (16-ounce) package semi-sweet chocolate chips
- 3/4 cup evaporated milk
- 1 1/2 quarts rocky road ice cream
- 1 quart vanilla ice cream
- 1 cup chopped pecans
- 1 tablespoon sugar
Cuisine: Country
Yield: 16 Slices
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(No Ratings Yet)Loading...Instructions:
- Place cartons of ice cream on counter to melt slightly. Place cookies a few at a time in blender and crush until cookie crumbs measure to 3 1/4 cups. Remove 2 1/4 cups of the crumbs and place in a large bowl, stir in melted butter. Place the buttered crumbs on bottom of spring form pan and press crumbs over bottom and up the sides of pan, about 1 inch.
- Make the chocolate sauce by placing chocolate chips in a small saucepan. Add the milk, and over low heat, melt the chips into the milk slowly. Stir constantly until the sauce thickens and appears dark and shiny. Place 1 cup of the chocolate sauce over the cookie crumbs and carefully spread over bottom. Place pan in freezer for 10 minutes.
- Remove pan from freezer. Spoon out the rocky road ice cream in chunks and place over the frozen cookie crust; press down tightly with a spoon. The ice cream should be mostly solid.
- Next, add the remaining 1 cup cookie crumbs over the rocky road ice cream and top with 3/4 cup of the remaining chocolate sauce reserving 1/4 cup for the top of cake.
- Next, add as much of the vanilla ice cream as your spring form pan will take, If you have a deep pan, you will be able to use the full quart of vanilla.
- Lastly, toast pecans in a dry skillet with sugar for about 3 minutes over medium heat, stirring constantly. Remove from pan and spread the pecans over the vanilla ice cream layer. Drizzle the remaining 1/4 cup chocolate
sauce over the pecans. Place the ice cream cake in freezer for about 8 to 10 hours, or overnight. Remove cake from freezer and gently remove outer pan. Using a butter knife, loosen the bottom of the cake and place on large round platter . If planning to leave in freezer longer, cover top and cake with clear wrap. Serves 16.