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    Rocky Road Ice Cream Cake

    Source of Recipe

    Sharon got this from Good Housekeeping

    Recipe Introduction

    This is really easy, yet when I brought this to a friend's birthday party, his son-in-law insisted I'd bought it at Cosentino's bakery. Really looks impressive.

    List of Ingredients

    1 2/3 cups fudge sauce
    2 pints chocolate ice cream -- softened
    14 Oreo cookies
    2 cups miniature marshmallows
    1 cup salted peanuts


    Prepare homemade fudge sauce and let cool, or purchase a jar of fudge sauce.

    When sauce is cool, assemble Rocky Road Cake. Wrap bottom and side of a 9x3" springform pan with foil. Spoon 1 pint of chocolate ice cream into the pan. Place a piece of plastic wrap on ice cream and press down evenly to spread evenly and eliminate air pockets; remove plastic wrap. Insert cookies, standing upright, into ice cream to form a ring around side of pan, making sure to push cookie to pan bottom. Sprinkle 1 cup marshmallows and 1/2 cup peanuts over ice cream. Press in gently with hand.

    Spoon remaining ice cream over marshmallows and peanuts. Place plastic wrap on ice cream and spread evenly; remove plastic wrap. Spread 2/3 cup of fudge sauce over ice cream. If sauce is too firm, microwave briefly to soften, but not heat. Reserve remaining sauce to serve on side. Sprinkle remaining marshmallows and peanuts over sauce; press in gently with hand. Cover and freeze until firm, at least 6 hours.

    To serve, uncover and remove foil from pan. Wrap towels dampened with warm water around side of pan for about 20 seconds to slightly soften ice cream. Remove side of pan and place cake on cake stand or plate. Let stand at room temperature about 10 minutes for easier slicing. Meanwhile, place remaining fudge sauce in microwave-safe bowl. Heat sauce in microwave oven, uncovered, on high for 30-40 seconds or until hot, stirring once. Serve hot sauce to spoon over cake if you like.




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