Basic Ice Cream Cake Recipe
All my basic food groups are right here, cookies, candy and ice cream. Oh Yeah!
Enjoy all in one ice cream cake dessert.
15 Chocolate creme-filled sandwich cookies
3 Tablespoons Butter or margarine
2 Favorite candy bars
2 quarts Flavored ice cream (your choice)
12 ounces Frozen whipped topping, thawed
Multicolored sprinkles or small candy decorations.
Oven Temp ~
Baking Time ~
Pan Type ~ Springform cake pan
On a cutting board, finely chop
the cookies, 2 or 3 at a time. Place butter in small microwave safe bowl. Microwave on
HIGH 30 seconds or until melted. Mix in the cookie crumbs. Press crumb mixture
onto bottom of a springform pan cake pan. Freeze for 15 minutes.
Cut basic candy bars into 4-5 pieces; wrap in plastic wrap and freeze for 10 minutes.
Chop candy into small pieces.
Cut ice cream container apart to expose block of ice cream. Cut half of ice
cream into 1-inch-thick slices. Arrange ice cream slices over cookie crust,
cutting pieces to fit. Spread into a smooth basic layer. Sprinkle with chopped
candy bar. Top with remaining ice cream prepared the same way as first
layer. Smooth top with spreader. Cover basic ice cream cake with aluminum
foil. Freeze 3 hours or overnight.
Attach open star tip to a decorator tube. Fill tube with whipped topping and set
aside. Run knife around edge of basic ice cream cake. Release collar from pan.
Lightly frost top and side of ice cream cake with remaining whipped topping.
Decorate with whipped topping using decorator. Top with basic sprinkles. Freeze 1
hour or overnight. Once whipped topping is frozen, lightly cover cake with
To serve, cut Basic Ice Cream Cake into wedges. (If cake was frozen overnight, place into
refrigerator 10 minutes before slicing.)
Recipe Yield: 12 basic servings
Serving Size 262 g
Calories from Fat 196
Total Fat 21.7g 33%
Saturated Fat 13.0g 65%
Cholesterol 72mg 24%
Sodium 154mg 6%
Total Carbohydrates 31.7g 11%
Dietary Fiber 0.8g 3%
Vitamin A 14% Vitamin C 1% Calcium 16% Iron 1%