Ice Cream Cake
**1 - 18oz. roll refrigerated chocolate chip cookie dough
1 c. chopped walnuts
2 T. butter
1 T. brown sugar
1 - 12oz. can evaporated milk
1 c. semisweet chocolate chips
1 c. powdered sugar
2 oz. unsweetened chocolate, chopped
2 T. butter
1 T. vanilla
1/2 gallon Breyers vanilla ice cream
Bake cookie dough according to package directions. Cool cookies & chop into small pieces. Set aside. **We used 5 c. of our homebaked chocolate chip cookies, chopped.
Spray a 9" square baking pan. Combine walnuts, 2 T. melted butter, & brown sugar. Spread in prepared pan. Bake at 375 for 8-10 minutes until toasted. Stir well. Cool completely in pan on wire rack.
For sauce: Combine milk, chocolate chips, powdered sugar, unsweetened chocolate, & 2 T. butter in heavy medium saucepan. Cook over medium heat 5-7 minutes or until thickened, stirring frequently. Remove from heat. Stir in vanilla. Cool completely.
Wrap outside of a 9" springform pan with foil. Sprinkle 1/3 of the chopped cookies in the bottom of pan. Top with 1/2 of the ice cream & 1/2 of the chocolate sauce. Combine remaining chopped cookies & toasted nuts. Sprinkle 1/2 of the cookie-nut mixture over the chocolate sauce. Save some for garnish the top of the cake. Layer remaining ice cream chocolate sauce & cookie-nut mixture.
Cover & freeze four hours or overnight. Unmold and cut into wedges for serving.
**1 - 18oz. roll refrigerated chocolate chip cookie dough
1 c. chopped walnuts
2 T. butter
1 T. brown sugar
1 - 12oz. can evaporated milk
1 c. semisweet chocolate chips
1 c. powdered sugar
2 oz. unsweetened chocolate, chopped
2 T. butter
1 T. vanilla
1/2 gallon Breyers vanilla ice cream
Bake cookie dough according to package directions. Cool cookies & chop into small pieces. Set aside. **We used 5 c. of our homebaked chocolate chip cookies, chopped.
Spray a 9" square baking pan. Combine walnuts, 2 T. melted butter, & brown sugar. Spread in prepared pan. Bake at 375 for 8-10 minutes until toasted. Stir well. Cool completely in pan on wire rack.
For sauce: Combine milk, chocolate chips, powdered sugar, unsweetened chocolate, & 2 T. butter in heavy medium saucepan. Cook over medium heat 5-7 minutes or until thickened, stirring frequently. Remove from heat. Stir in vanilla. Cool completely.
Wrap outside of a 9" springform pan with foil. Sprinkle 1/3 of the chopped cookies in the bottom of pan. Top with 1/2 of the ice cream & 1/2 of the chocolate sauce. Combine remaining chopped cookies & toasted nuts. Sprinkle 1/2 of the cookie-nut mixture over the chocolate sauce. Save some for garnish the top of the cake. Layer remaining ice cream chocolate sauce & cookie-nut mixture.
Cover & freeze four hours or overnight. Unmold and cut into wedges for serving.
2 comments:
Shelly, this looks absolutely wonderful, although I don't know how it could be any better than the Pavlova you and Hannah made for Nina's birthday. You are so kind. Seriously, your next post should be on the Pavlova. I hope you took a picture because there's none of ours, I mean Nina's, left!
We are so glad that you liked the Pavlova. You & Nina are so special to us. We wanted something that would be good for you to eat also. Pavlova is one of our very favorite and we only have it in the summer with the abundance of the berries available. I plan to post it an day. Thank you so much for your comment!
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