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    Holiday Ice Cream Cake


    Source of Recipe


    CD Kitchen

    List of Ingredients




    Holiday Ice Cream Cake


    8 ounces Semisweet chocolate, coarsely chopped
    3/4 cup Whipping cream
    2 tablespoons Corn syrup
    3 containers (1 quart size) ice cream
    9 Candy bars (regular size)
    16 Chocolate sandwich cookies (e.g., Oreos)
    1/4 cup Slivered almonds, toasted

    Recipe




    In top of double boiler over hot, not boiling, water, melt chocolate, cream and corn syrup, wisking until smooth; let cool.

    Let ice cream soften at room temperature for 30 minutes.

    Meanwhile, cover 10 inch cardboard circle with waxed paper and place in 11 inch springform pan.

    Chop candy bars and cookies.

    Spread 1 container of ice cream over bottom.

    Sprinkle with half of the candy bars and cookies.

    Drizzle with 1/2 cup of the sauce.

    Repeat layers.

    Spread third container of ice cream on top; drizzle with remaining sauce.

    Sprinkle with almonds.

    Freeze for at least 3 hours. (Cake can be removed from pan, wrapped well and frozen for up to one month.)

    Let soften in refrigerator for 30 minutes before serving.

 

 

 


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