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Ice Cream Cake




Source of Recipe


bmarangi






List of Ingredients



• 1 1/4 cups cream filled chocolate sandwich cookie crumbs
  
• 3 tablespoons butter or margarine, melted
  
• Caramel sauce
  
• 1 quart chocolate ice cream, softened
  
• 1 quart vanilla ice cream, softened
  
• 6 (1.4 ounce) english toffee flavored candy bars, crushed
  
• Chocolate sauce
  
• 1 quart coffee ice cream, softened
  
• Caramel Sauce:
  
• 1/3 cup butter or margarine
  
• 2 cups firmly packed brown sugar
  
• 1/8 teaspoon salt
  
• 1 cup half and half, divided
  
• 2 teaspoons cornstarch
  
• 2 teaspoons vanilla extract
  
• Chocolate Sauce:
  
• 1 (6 ounce) package semi-sweet chocolate morsels
  
• 1 (12 ounce) can evaporated milk
  
• 2 cups sifted powdered sugar
  






Instructions



1. 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 atleast 8 hours. Remove dessert from freezer 10 minutes before serving; remove sides of springform pan and slice dessert into wedges. Serve with remaining sauces.
   
2. Yield: 12 to 14 servings
   
3. Caramel Sauce: 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.
   
4. Yield: 2 cups
   
5. Chocolate Sauce: 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.
   
6. Yield: 2 cups