The Ice Cream Cake I’ll Make All Summer Long
I'm just going to toot my own horn here, but this turned out so well! It was exactly as I hoped - perfect amount of chocolate to vanilla, base was nice and crunchy, ice cream was smooth and creamy, the cool whip and chocolate syrup was so good - what more can I say except that I'll be making this on repeat all summer long!
Let's make this super easy cake . . .
Ice Cream Cake
Base
Line a springform pan with parchment paper.
Into your food processor add
1 pkg (24 gluten free) oreos - if needed - use regular if gluten free isn't an issue
3-4 tbsp. melted butter
Press the above into to base of your pan and pop into the freezer to set - 1/2 hour or so.
Remove from freezer
Scoop 2L of vanilla ice cream (I used Chapmans) onto the base and press down into an even layer
Spread or pour 1-2 cups of chocolate syrup over top.
Pop back into the freezer for an hour or so.
Remove from freezer and top cool whip - I used 1/2 a regular sized container.
Sprinkle with mini M&M's.
Pop back into the freezer for at least 4 hours. (it keeps well so feel free to make it well in advance)
Enjoy!
Leave a comment