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Ice Cream Crunch Cake Recipe

Ingredients

How to make it

  • Put a 9 inch springform pan in the freezer for 15 mins.
  • Soften 1 container of vanilla ice cream at room temperature.
  • Remove the pan from freezer and spread a 1/2 inch thick layer of softened vanilla ice cream on the bottom and up the sides of pan.
  • Break up chocolate wafers in food processor and mix in the chocolate topping and pulse until crumbs are moist..
  • Let the chocolate ice cream soften at room temperature for 15 mins.Spread over the vanilla ice cream, packing in firmly.Spread the crumb mixture over the chocolate ice cream. Freeze until set about i hour.
  • Soften the other container of vanilla ice cream and spread over the crumb mixture packing in tightly and smooth top.Freeze until firm about 2 hours.
  • To unmold put a warm cloth around outside of pan and unlatch the sides.
  • Spread the top and sides of cake with 3 cups of the whipped cream.
  • use the remaining whipped cream to pipe around edges and top of cake. sprinkle with sprinkles,
  • NOTE:
  • if at any time cake starts to soften put in freezer till firm.

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The Cook

doreenfish Thessalon, Canada

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