Ice Cream Cake

So, Nicole, I’m trying a new dessert for us tonight.  Hope it turns out 🙂

  • 2/3 cup heavy whipping cream (Nicole – just ignore that there is this much in here.  K, thanks.  I used it since this is the first time making it….I didn’t want to come over with no dessert in hand)
  • 2 tablespoons butter
  • 1 pkg milk chocolate chips
  • 1 teaspoon vanilla
  • 2 pints chocolate chip ice cream, softened, divided (you can substitute any kind of ice cream here….which provides for lots of variations for this dessert!)
  • 3 cups crushed shortbread cookies, divided
  • 1 pint vanilla ice cream, softened

In a small saucepan, heat cream and butter over low heat until butter is melted; remove from the heat.  Add chips; let stand for 1 minute.  Whisk until sauce is smooth.  Stir in vanilla.  Cool for 30 minutes, stirring occasionally.

Meanwhile, line the bottom and sides of a 9 x 5 x 3 inch loaf pan with plastic wrap.  Spread 1 pint chocolate chip ice cream into prepared pan; sprinkle with 1 cup cookie crumbs.  Top with vanilla ice cream.  Freeze for 20 minutes or until firm.

Spread with 3/4 cup chocolate sauce; freeze for 20 minutes.  Top with remaining chocolate chip ice cream; sprinkle with 1 cup cookie crumbs.  Cover and freeze for 4 hours.  Transfer remaining sauce to a microwave-safe dish; cover and refrigerate.

Remove dessert from freezer 10 minutes before serving.  Using plastic wrap, remove dessert from pan; discard plastic wrap.  Press remaining cookie crumbs into sides.  Using a serrated knife, cut into slices.  Warm reserved sauce in a microwave; serve with ice cream cake.

*** Note – this entry will be removed tonight if this doesn’t turn out or taste good.  🙂

1 Comment (+add yours?)

  1. Nicole
    May 13, 2011 @ 14:30:43

    are you kidding me? it’ll be great! i can’t wait to try it 🙂

    Reply

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