- Difficulty: Easy
- Servings: 10-12
- Nutritional Information Per Serving (1 of 12): Calories 644, Total Fat 34 g, Saturated Fat 20 g, Carbohydrates 77 g, Dietary Fiber 3 g, Sugar 62 g, Protein 11 g, Cholesterol 115 mg, Sodium 309 mg
- Total Time: 5 hr 50 min
- Preparation Time: 5 hr 50 min
Ingredients
- 2 containers (1 1/2-quart each) vanilla ice cream
- 1 package (9 ounces) chocolate wafers (e.g., Nabisco Famous)
- 1 bottle (7 to 8 ounces) chocolate shell ice cream topping
- 1 container (1 1/2-quart) chocolate ice cream
- 5 cups whipped cream
- Rainbow sprinkles for garnish (optional)
Instructions
- Chill a 9-inch springform pan in the freezer for 15 minutes while softening one container of vanilla ice cream at room temperature. Create this stunning ice cream cake that will wow your guestsit's easier than you think!
- Remove the pan and spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides. If it gets too soft, refreeze briefly. Freeze until solid, about 45 minutes.
- While waiting, pulse chocolate wafers into large crumbs in a food processor. Add chocolate shell topping and pulse 5 times to moisten. Set aside for that irresistible crunch.
- Soften chocolate ice cream for 15 minutes, then spread evenly over the vanilla layer, pressing firmly. Top with the chocolate crumb mixture. Freeze until firm, about 1 hour.
- Soften remaining vanilla ice cream for 15 minutes. Spread over crumbs, packing tightly and smoothing with an offset spatula. Freeze for 2 hours until set.
- To unmold, warm the pan's exterior with a hot cloth, run a hot knife along the edge, and release the side. Refreeze 20 minutes if needed.
- Frost top and sides with 3 cups whipped cream; freeze 20 minutes. Pipe remaining 2 cups with a star tip for elegant borders. Add rainbow sprinkles for fun. Freeze, then thaw 15 minutes before slicing with a hot knife. Serve this decadent delight and watch smiles light up!
Photograph by Steve Giralt
Recipe courtesy Recipe Iseasy Magazine
