Wednesday, June 18, 2014

Ice Cream Cake {Recipe Update}

Two years ago I posted about my best friend and our love of ice cream cake for her birthday. Since then, I have continued to refine the fudge topping recipe to make it easier to cut and also switched the order of making it (at the prompting of my daughter). So here is the new, and improved recipe! I can't wait to eat some tomorrow!

Ice Cream Cake

1/2 gallon ice cream (I typically use mint chocolate chip from Perrydell Farm)
1 package chocolate sandwich cookies (I use organic Newman's Own or Glutino for a gluten free version)

Let ice cream sit out to soften. Layer ice cream in 9x13 glass baking dish. Crush cookies (you can put in zip-top bag and hit with a mallet or just break up with your hand as you crumble) and layer on top of ice cream. Cover and put in freezer


2/3 cane sugar
1/3 c water
4 T butter
1 c powdered milk
1 c semi-sweet or dark chocolate
2 T butter

Place first three ingredients in medium saucepan on low-medium heat. Stir until well blended and mixture starts to bubble.

Put hot mixture in blender with powdered milk (I use the single-serve cup for my Ninja) and blend thoroughly. Pour back into pan and add chocolate and butter, heat on low until melted together. Allow to cool for a few minutes and pour over ice cream. Freeze.

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