Holiday Ice Cream Cake Recipe
Servings: 12
Ingredients
- 8 ounce Semisweet chocolate, coarsely minced
- 3/4 c. Whipping cream
- 2 Tbsp. Corn syrup
- 3 ct (each 1 qt) ice cream
- 9 x Candy bars (50g)
- 16 x Chocolate sandwich cookies (oreo)
- 1/4 c. Slivered almonds, toasted
Directions
- Three shades of ice cream give a dramatic effect n a luscious and easy to make dessert which's great for kids of all ages. WE used chocolate,strawberry and vanilla, but why not choose your own favorite flavors Add in a variety of crispy, caramel, chocolate and peanut butter flavored candy bars.
- In top of double boiler over warm, not boiling, water, heat chocolate,cream and corn syrup, whicking till smooth; let cold. Let ice cream soften at room temperature for 30 min. Meanwhile, cover 10 inch cardboard circle with waxed paper and place in 11 inch springform pan. Chop candy bars and cookies. Spread 1 container of ice cream over bottom. Sprinkle with half of the candy bars and cookies. Drizzle with 1/2 c. of the sauce. Repeat layers. Spread third container of ice cream on top; drizzle with remaining sauce.
- Sprinkle with almonds. Freeze for at least 3 hrs. (Cake can be removed from pan, wrapped well and frzn for up to one month.) Let soften in refrigerator for 30 min before serving.
- Makes 16-20servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 12 servings | |
| Calories 181 | |
| Calories from Fat 113 | 62% |
| Total Fat 13.35g | 17% |
| Saturated Fat 7.92g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 54mg | 2% |
| Potassium 181mg | 5% |
| Total Carbs 19.23g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 6.95g | 5% |
| Protein 3.01g | 5% |
