Homemade Ice Cream Cake
Aug 20, 2013 12:07PM ● Published by Cate Reynolds
There is always the need for tried and true go-to treats. You know the kind. The ones you can buy quickly at the store when company is coming and you’re in a pinch. They’re a great stand-by for entertaining or for just any old time. But really, many of our go-to favorites are totally easy to make at home and leave guests feeling even more impressed by your skills. Ice cream cake is one of those. It's a recipe you should keep in your back pocket for those times you want to show off, since it looks time-consuming and impressive. You could grab it at the store. But really, why?
2 half gallon containers of ice cream, 1 chocolate and 1 vanilla
1 14-ounce package of chocolate sandwich cookies
1/4 cup melted butter
Tools needed: springform pan
Add cookies to a large ziptop bag. Use a rolling pin and crush the cookies finely. Add butter to the bag and combine with the cookies. Take the cookie mixture and spread it onto the bottom of the springform pan, pushing it into the corners and all over the bottom to cover. Using a spatula that has been sprayed with non-stick spray, take the vanilla ice cream and layer it on top of the cookies. Use the spatula to spread it evenly. Rinse the spatula, then layer the chocolate ice cream on top of the vanilla. Cover the cake with clear wrap and place it in the freezer for at least 4 hours so it forms. Remove from the freezer ten minutes before serving. Release the spring and remove the spring portion of the pan and slice as needed.