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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 to 2 pints Edy's Grand Cherry Vanilla, Real Strawberry or Black Cherry ice cream
2 cups coarsely crushed shortbread cookies, cinnamon shortbread cookies or fudge-striped shortbread cookies (about 30, 1 1/2-inch square cookies or 6 to 7 ounces)
1/3 cup butter or margarine, melted and cooled slightly
1/2 cup toffee pieces, shredded coconut, miniature semisweet chocolate pieces or slivered almonds, toasted
1 pint Pistachio, Peanut Butter Cup or French Vanilla ice cream, softened (see note)
1 pint Chocolate or Chocolate Chip ice cream, softened (see note)
Whipped cream
Working quickly, scoop Cherry Vanilla ice cream into 1-1/2- to 2-inch balls. Place balls on a chilled, waxed paper-lined baking sheet; freeze. In a medium bowl, combine crushed cookies and butter. Stir in toffee pieces, coconut, chocolate pieces or toasted almonds.
Press half of the cookie mixture on the bottom of a 9-inch springform pan. Freeze for 10 minutes or until firm. Carefully spread softened Pistachio ice cream evenly over cookie mixture. Freeze for 1 hour to set. Carefully spread softened Chocolate ice cream evenly over Pistachio ice cream.
Place ice cream balls over ice cream layer, leaving 1/2 to 1 inch at edges. Sprinkle with remaining cookie mixture. Cover and freeze at least 6 hours or overnight.
To serve, spoon whipped cream into a decorating bag fitted with a large star tip (about 1/2-inch opening). Remove the sides of the pan. Cut into wedges. Serve immediately with whipped cream. Cover and store any remaining ice cream cake in the freezer. Makes 12 to 16 servings.
Note: To soften ice cream: Place ice cream in a chilled bowl. Use a wooden spoon to stir ice cream and press against sides of bowl until evenly softened and ice cream will spread easily.
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EDYS GRAND ICE CREAM-COOKIE CAKE
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 to 2 pints Edy's Grand Cherry Vanilla, Real Strawberry or Black Cherry ice cream
2 cups coarsely crushed shortbread cookies, cinnamon shortbread cookies or fudge-striped shortbread cookies (about 30, 1 1/2-inch square cookies or 6 to 7 ounces)
1/3 cup butter or margarine, melted and cooled slightly
1/2 cup toffee pieces, shredded coconut, miniature semisweet chocolate pieces or slivered almonds, toasted
1 pint Pistachio, Peanut Butter Cup or French Vanilla ice cream, softened (see note)
1 pint Chocolate or Chocolate Chip ice cream, softened (see note)
Whipped cream
Working quickly, scoop Cherry Vanilla ice cream into 1-1/2- to 2-inch balls. Place balls on a chilled, waxed paper-lined baking sheet; freeze. In a medium bowl, combine crushed cookies and butter. Stir in toffee pieces, coconut, chocolate pieces or toasted almonds.
Press half of the cookie mixture on the bottom of a 9-inch springform pan. Freeze for 10 minutes or until firm. Carefully spread softened Pistachio ice cream evenly over cookie mixture. Freeze for 1 hour to set. Carefully spread softened Chocolate ice cream evenly over Pistachio ice cream.
Place ice cream balls over ice cream layer, leaving 1/2 to 1 inch at edges. Sprinkle with remaining cookie mixture. Cover and freeze at least 6 hours or overnight.
To serve, spoon whipped cream into a decorating bag fitted with a large star tip (about 1/2-inch opening). Remove the sides of the pan. Cut into wedges. Serve immediately with whipped cream. Cover and store any remaining ice cream cake in the freezer. Makes 12 to 16 servings.
Note: To soften ice cream: Place ice cream in a chilled bowl. Use a wooden spoon to stir ice cream and press against sides of bowl until evenly softened and ice cream will spread easily.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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