Chocolate Ice Cream Cake Recipe
Servings: 12
Ingredients
- 1 pkt (3-roll pkg) chocolate creme-filled cookies
- 1/3 c. Melted butter
- 1 1/2 quart Vanilla ice cream, softened
- 1 pt Warm fudge sauce, heated
- 1 quart Frzn non-dairy topping, defrosted Salted peanuts
Directions
- Spray 8x12-inch baking pan with vegetable spray. Place cookies in a plastic bag and crush with a rolling pin. Spread them on bottom of baking pan and pour butter over top. Press cookies to create a crust.
- Spread the ice cream over crust; pour warm fudge sauce over ice cream.
- Freeze till chocolate sauce has cooled, about 30 min.
- Spread non-dairy topping over chocolate and top with peanuts. Return to freezer till ready to cut and serve.
- Serves 10 to 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 12 servings | |
| Calories 238 | |
| Calories from Fat 140 | 59% |
| Total Fat 15.65g | 20% |
| Saturated Fat 10.54g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 107mg | 4% |
| Potassium 158mg | 5% |
| Total Carbs 21.48g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 19.91g | 13% |
| Protein 3.11g | 5% |
