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Category: Cakes
Prep Time: Cook Time: Total Time:
8 squares semi-sweet chocolate
3/4 cup whipping cream
2 tbsp corn syrup
3 types of ice cream, one liter of each kind *Plain ice creams are better, chocolate, strawberry, and vanilla or French vanilla are good
9 candy bars, use a mixture of crispy, caramel, chocolate and peanut butter candy bars (Good chocolate bars to use: Crispy Crunch, Kit kat, Aero, Skor, Wonderbar)
1 pkg of plain chocolate wafer cookies
In the top of a double boiler, over hot not boiling water, melt together chocolate, cream, and corn syrup, whisking until smooth; let cool.
Let ice cream soften at room temperature for 30 minutes.
Meanwhile, cover a 10 inch cardboard circle with waxed paper; place in bottom of an 11 inch spring form pan. Chop the chocolate bars and cookies.
Spread one liter of ice cream in the bottom of the spring form pan; sprinkle with one-half of the chocolate bars and cookies. Drizzle with a cup of the sauce. Repeat with the second layer of ice cream and the rest of the chocolate bars and cookies.
Spread the third type of ice cream on top; drizzle with remaining sauce. Freeze at least 3 hours. (Cake can be removed from pan, wrapped well and frozen for up to 1 month.) Let soften in fridge for 30 minutes before serving.
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CELEBRATION ICE CREAM CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
8 squares semi-sweet chocolate
3/4 cup whipping cream
2 tbsp corn syrup
3 types of ice cream, one liter of each kind *Plain ice creams are better, chocolate, strawberry, and vanilla or French vanilla are good
9 candy bars, use a mixture of crispy, caramel, chocolate and peanut butter candy bars (Good chocolate bars to use: Crispy Crunch, Kit kat, Aero, Skor, Wonderbar)
1 pkg of plain chocolate wafer cookies
In the top of a double boiler, over hot not boiling water, melt together chocolate, cream, and corn syrup, whisking until smooth; let cool.
Let ice cream soften at room temperature for 30 minutes.
Meanwhile, cover a 10 inch cardboard circle with waxed paper; place in bottom of an 11 inch spring form pan. Chop the chocolate bars and cookies.
Spread one liter of ice cream in the bottom of the spring form pan; sprinkle with one-half of the chocolate bars and cookies. Drizzle with a cup of the sauce. Repeat with the second layer of ice cream and the rest of the chocolate bars and cookies.
Spread the third type of ice cream on top; drizzle with remaining sauce. Freeze at least 3 hours. (Cake can be removed from pan, wrapped well and frozen for up to 1 month.) Let soften in fridge for 30 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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