Easy home made ice cream cake. Makes a 9” double layer cake

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Name: Ice Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: not set
Ingredients: 2 .05 gallon container Good quality Ice cream Any flavors; 2 cups Chocolate crumbs 1 pkg Oreos crushed; 1 quart Heavy whipping cream; 2 Tbs Powdered sugar; 1 Tsp Vanilla extract

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INGREDIENTS

2 .05 gallon container Good quality Ice cream ; Any flavors
2 cups Chocolate crumbs ; 1 pkg Oreos crushed
1 quart Heavy whipping cream
2 Tbs Powdered sugar
1 Tsp Vanilla extract

Servings

INSTRUCTIONS

Remove one container ice cream from freezer to soften.

Line two 9” cake pans with saran wrap, leaving approximately 6” hanging over.

Process 2 rows of cookies until all major chunks are gone. (Should yield 2 cups)

Remove second carton of ice cream from freezer to soften.

Whip softened ice cream in mixer until spreadable.

Spread ice cream into one 9” pan, smoothing to make it level.

Spoon cookie crumbs over the top, cover with saran wrap and put into freezer.

(You can save 1/2 the cookie crumbs to spread on second layer if desired. This will give you a crumb layer, ice cream layer, crumb layer, ice cream layer.)

Whip second flavor ice cream in mixer, spread into second prepared pan, sprinkle rest of cookie crumbs on top if you want two layers of crumbs. Cover with saran wrap and freeze 3 hrs or longer.

Remove bottom layer from freezer, remove plastic wrap and place on cake plate.

Remove second layer from freezer, remove plastic wrap and place on first layer.

Return cake to freezer.

Whip cream until fluffy and holds stiff peaks.

Remove cake and quickly frost cake. Use canned whipping cream to decorate top and bottom edges, adding sprinkles if desired.

Return cake to freezer and freeze over night. Cover with saran wrap once cake is frozen solid.

To serve, remove from freezer approximately 15 minutes before serving. Cut with a knife dipped in hot water and dried.

NOTES

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Ice Cream Cake

2 .05 gallon container Good quality Ice cream Any flavors
2 cups Chocolate crumbs 1 pkg Oreos crushed
1 quart Heavy whipping cream
2 Tbs Powdered sugar
1 Tsp Vanilla extract

Remove one container ice cream from freezer to soften. 
Line two 9” cake pans with saran wrap, leaving approximately 6” hanging over.
Process 2 rows of cookies until all major chunks are gone. (Should yield 2 cups)
Remove second carton of ice cream from freezer to soften.
Whip softened ice cream in mixer until spreadable.
Spread ice cream into one 9” pan, smoothing to make it level. 
Spoon cookie crumbs over the top, cover with saran wrap and put into freezer.  
(You can save 1/2 the cookie crumbs to spread on second layer if desired. This will give you a crumb layer, ice cream layer, crumb layer, ice cream layer.)
Whip second flavor ice cream in mixer, spread into second prepared pan, sprinkle rest of cookie crumbs on top if you want two layers of crumbs. Cover with saran wrap and freeze 3 hrs or longer.  
Remove bottom layer from freezer, remove plastic wrap and place on cake plate. 
Remove second layer from freezer, remove plastic wrap and place on first layer. 
Return cake to freezer.
Whip cream until fluffy and holds stiff peaks.
Remove cake and quickly frost cake. Use canned whipping cream to decorate top and bottom edges, adding sprinkles if desired.
Return cake to freezer and freeze over night. Cover with saran wrap once cake is frozen solid.
To serve, remove from freezer approximately 15 minutes before serving.  Cut with a knife dipped in hot water and dried.

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Nutrition

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Serving Size: 1 Serving (49g)
Recipe Makes: 10 Servings

Calories: 168
Calories from Fat: 160 (95%)

Amt Per Serving		% DV

	Total Fat 17.8g	24 %
	Saturated Fat 11.1g	55 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 0.7g
Cholesterol 65.8mg		20 %
Sodium 18.3mg		1 %
Potassium 36.6mg		1 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.8g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 168

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