Dessert - Ice Cream Cake
- Number of Servings: 30
Ingredients
1/2 gallon ice cream1/2 gallon ice cream, complimenting flavor12 cookies
Let two flavors of ice cream soften on the counter until they are the texture of soft-serve.
Line two round cake pans with plastic wrap (enough to fold a layer of plastic wrap over the top of the pans), and fill one with one flavor and the second with the other. Place the filled pans in the freezer until frozen solid.
Put about a dozen cookies (plain chocolate or vanilla are best) in a zip-top bag, and crush with a rolling pin.
Unmold one of the two now-frozen ice cream rounds on a cake plate and press the cookie crumbs on top; top with the second ice cream round.
Frost the cake with whipped topping, and let sit on the counter for about 20 minutes before slicing and serving.
Makes 30 servings.
Number of Servings: 30
Recipe submitted by SparkPeople user TOLLEAN.
Line two round cake pans with plastic wrap (enough to fold a layer of plastic wrap over the top of the pans), and fill one with one flavor and the second with the other. Place the filled pans in the freezer until frozen solid.
Put about a dozen cookies (plain chocolate or vanilla are best) in a zip-top bag, and crush with a rolling pin.
Unmold one of the two now-frozen ice cream rounds on a cake plate and press the cookie crumbs on top; top with the second ice cream round.
Frost the cake with whipped topping, and let sit on the counter for about 20 minutes before slicing and serving.
Makes 30 servings.
Number of Servings: 30
Recipe submitted by SparkPeople user TOLLEAN.
Nutritional Info Amount Per Serving
- Calories: 150.8
- Total Fat: 7.2 g
- Cholesterol: 23.2 mg
- Sodium: 90.8 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 0.0 g
- Protein: 2.4 g
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