Ice Cream Cake
Source of Recipe
Southern Living
List of Ingredients
Don't know if this is the recipe you're talking about, but it sounds good anyway!
Decadent Ice Cream Dessert
1 1/4 cups cream-filled chocolate sandwich cookie crumbs
3 tbsp. butter or margarine, melted
Caramel Sauce
1 quart chocolate ice cream, softened
1 quart vanilla ice cream, softened
6 (1.4 oz.) English toffee-flavored candy bars, crushed
Chocolate Sauce
1 quart coffee ice cream, softened
Combine cookie crumbs and butter, mixing well. Press crumb mixture firmly over bottom of a 10-inch springform pan. Bake at 350 degrees for 6 minutes. Cool on wire rack.
Spread 1/2 cup Caramel Sauce over crust, leaving a 1-inch border; freeze until set. Spread chocolate ice cream over Caramel Sauce; freeze until firm.
Combine vanilla ice cream and crushed candy bars. Spread mixture over chocolate ice cream; freeze until firm. Spread 1 cup Chocolate Sauce over vanilla ice cream; freeze until set. Spread coffee ice cream over Chocolate Sauce. Cover tightly and freeze at least 8 hours. Remove dessert from freezer 10 minutes before serving; remove sides of springform pan, and slice dessert into wedges. Serve with remaining sauces. Yield:12-14 servings
Caramel Sauce
1/3 cup butter or margarine
2 cups firmly packed brown sugar
1/8 tsp. salt
1 cup half-and-half, divided
2 tsp. cornstarch
2 tsp. vanilla extract
Combine butter, brown sugar, salt and 3/4 cup half-and-half in a heavy saucepan. Cook over low heat, stirring constantly until sugar dissolves. Do not boil. Combine cornstarch and remaining 1/3 cup half-and-half; gradually stir into brown sugar mixture. Cook over low heat, stirring constantly until mixture thickens. Stir in vanilla. Yield: 2 cups
Chocolate Sauce
1 (6 oz.) package semisweet chocolate morsels
1 (12 oz.) can evaporated milk
2 cups sifted powder sugar
Combine chocolate morsels and evaporated milk in a small heavy saucepan. Cook over medium heat, stirring constantly, until chocolate morsels melt. Stir in powdered sugar. Cook over medium heat, stirring frequently, 5 minutes or until sauce thickens. Yield: 2 cups
(Source: SL 1991 Annual Recipes)
Recipe
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