Deep Dish Watermelon Ice Cream Cake
From infoforyourlife 8 years agoIngredients
- • 2 tubs (946mL each) PC Ice Cream Shop Flavours Watermelon Crunch Ice Cream shopping list
- • 2 pkgs (350 g each) PC Eat the Middle First Cookies shopping list
- • 1 Cup (250 mL) 35% whipping cream shopping list
- • ¼ cup (mL) Icing sugar shopping list
- • 1 tbsp (15 mL) Sprinkles shopping list
How to make it
- 1. Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle.
- 2. Place cookies in food processor; pulse until fine crumbs. Press crumbs into bottom and up side of 9-inch (2.5 L) spring form pan; freeze for 30 minutes.
- 3. Scrape softened ice cream into cookie crust. Using back of large spoon, push ice cream down to remove any air pockets. Smooth top with knife or offset spatula; place in freezer.
- 4. Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined.
- 5. Remove cake from freezer; top with whipped cream and sprinkles. Return to freezer for 4 to 6 hours or overnight until frozen. Before serving, let sit at room temperature for 5 to 10 minutes.
- More recipe ideas are available online at pc.ca.
People Who Like This Dish 2
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