30 Delicious Ice Cream Cake Recipes by Lori Burke Read Free Book Online

and butter in a pan using low heat.
Put the cookies in a food processor and grind them until they’re a fine consistency.
Add the warm chocolate-butter mixture to the cookie crumbs.
Blend the mixture in the food processor until the cookie crumbs are moistened.
Set aside 1 cup of the cookie crumbs for use later.
Use the remaining cookie crumbs to form a crust.  Press the cookie crumbs on the bottom and sides of the pan.
 Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil. Freeze for 1 hour.
     

 
     
Filling
     
Take the Peppermint Ice Cream out of the freezer to soften at room temperature for 10 to 15 minutes.
Scoop the ice cream into a large bowl.  Stir it until it’s smooth.  If the center is still frozen you can let it sit at room temperature for 30 minutes or you can microwave it in a microwave-safe bowl for 45 seconds.
Add the 1 1/4 cups crushed candies to the ice cream and stir until blended.
Take the crust out of the freezer.
Scoop half of the ice cream into the crust.  Use a spatula to spread the ice cream evenly. 
Wrap and place the bowl with the remaining ice cream into the freezer.
Sprinkle the reserved 1 cup of cookie crumbs over ice cream in the springform pan.
Press down on the cookie crumbs.
Pour 1 cup of the Hershey’s Chocolate syrup over the cookie crumbs and ice cream.
Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.   Freeze for 1 hour.
Take the cake out of the freezer. 
Scoop the remaining ice cream into the pan and spread evenly.
Pour the second cup of Hershey’s Chocolate over the ice cream.
Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.   Freeze overnight.
When you’re ready to serve the cake run a warm knife between the pan sides and the cake to loosen the cake.  Unlatch the springform pan and remove the sides.  Remove the cake from the bottom of the pan.  Place the cake on a chilled serving platter.
Sprinkle the top of the cake with the crushed peppermint candy.
 Use a warm knife to cut the cake. 
Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tinfoil.
     
     
     

Raspberry Pistachio Ice Cream Cake
     
    Servings:  16
     
    Ingredients
     
1 quart premium or super-premium  Pistachio ice cream
1 quart premium or super-premium  Raspberry ice cream
40 Oreo® chocolate cookies
2 eggs, beaten
2 tablespoons butter, melted (for the crust)
1/2 cup butter, melted  (for the brownie layer)
1 tablespoon vegetable oil
2 cups confectioners' sugar
9 tablespoons unsweetened cocoa powder
Whipped cream (optional)
    Directions
     
Reduce the cookies to crumbs by pulsing in a food processor or by using a plastic Ziploc® bag and a rolling pin. 
Set aside a cup of the crumbs for garnish.
In a bowl, add the 2 tablespoons of melted butter to the ground cookies and mix until the mixture is moist.
Line the bottom of a 9” x 13” baking pan with parchment paper.  Spray the pan with cooking spray.
Spread the cookie crumbs in the bottom of the pan.   Press the crumbs down into a crust, covering the bottom of the pan only.
In a medium pan slowly melt the 1/2 cup butter over a low heat. 
Slowly stir in the cocoa, confectioners' sugar and vegetable oil.  Keep stirring until the mixture is smooth.
Add the beaten eggs to the mixture and stir with a whisk for 5 minutes or until the mixture is thick.  It’s important to stir the mixture constantly and to not let it boil.
     

 
     
Pour the fudge over the cookie crust.   Use a spatula to evenly spread the fudge.
Wrap the pan is heavy duty plastic freezer wrap.  Double wrap with tin foil.  Place in the freezer for 1 hour.  
Take the Raspberry ice cream out of the freezer and let it soften at room temperature.
After an hour has passed take the cake out of the freezer.
Scoop the softened Raspberry ice cream over the fudge filling. Use a spatula to even out the ice cream.  Rewrap the pan