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    You are in: Home / Recipes / Pick-Your-Flavor Ice Cream Cake Recipe
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    Pick-Your-Flavor Ice Cream Cake

    Pick-Your-Flavor Ice Cream Cake. Photo by neva-the-diva

    1/3 Photos of Pick-Your-Flavor Ice Cream Cake

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs

    6 hrs

    0 mins

    Kittencalskitchen's Note:

    This is better than any Dairy Queen frozen cake! ---experiment using different flavors of ice cream and toppings, the possibilities are endless, small Oreo cookies and Oreo ice cream works well --- homemade soft cookies will not work for the crust, the cookies must be hard --- prep time includes 5 hour freezing time --- this is *SO* good!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (18 ounce) package small chocolate chip cookies, divided (must be store-bought not soft cookies)
    • 1/4 cup melted butter or 1/4 cup margarine
    • 2 tablespoons sugar
    • 1 1/2 cups hershey's hot fudge topping, divided (or use favorite brand)
    • 2 quarts ice cream, divided (slightly softened but not melted, use any flavor desired)
    • whipped cream (use any amount desired to garnish)
    • maraschino cherry (use any amount to garnish)

    Directions:

    1. 1
      Prepare a 9-inch springform pan.
    2. 2
      Finely crush only HALF of the small cookies to make the crumbs.
    3. 3
      Place in a bowl with melted butter or margarine and 2 tablespoons sugar; mix to combine.
    4. 4
      Press into the bottom of the springform pan.
    5. 5
      Stand the remaining cookies around the edge of the pan.
    6. 6
      Spread 1 cup hot fudge sauce over the crust.
    7. 7
      Freeze for about 30-40 minutes.
    8. 8
      Spread 1-quart of the slightly softened ice cream over the chocolate sauce; freeze for about 20-30 minutes.
    9. 9
      Using an ice cream scooper scoop the remaining quart of ice cream into balls and arrange over the spreaded ice cream.
    10. 10
      Freeze for about 4 hours or until completely firm.
    11. 11
      To serve, garnish with remainder of fudge topping, whipped cream and cherries.

    Ratings & Reviews:

    • on April 07, 2008

      55

      I made in a 9x13" pan. I used Pecan Sandies for the cookies and made with double the French Vanilla ice cream. I used Smucker's Hot Fudge instead of Hershey's, as I like it better. I doubled the sauce and put half on the bottom, heating in the microwave to spreadable consistency. I then put the other half on the top of the ice cream. I sprinkled crushed coarse chopped pecans over the top of that, then froze. At serving time I cut into squares and served with whipped cream, cherries and colored sprinkles for decoration. Everyone loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2010

      55

      I've made this twice..both times fabulous! First cake I used Oreos for the crust, hot fudge for the chocolate layer/garnish and store-bought Chocolate Mint ice cream. Second cake I used store-bought chocolate chip cookies for the crust, Hershey's syrup (3/4 c) for the chocolate layer/garnish and Cake Batter Ice Cream recipe By SStemp for the filling. Then crumbled more cookies and drizzled syrup on the top. Made for a great birthday cake that everyone loved!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2010

      55

      i have made this twice and it is fantastic! both kids and adults love it. i use one package chips ahoy cookies, pick out enough to go around the outside, then use the rest for the crust. couldn't be easier. thank you kitten for posting!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Pick-Your-Flavor Ice Cream Cake

    Serving Size: 1 (175 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 565.0
     
    Calories from Fat 260
    46%
    Total Fat 28.9 g
    44%
    Saturated Fat 13.3 g
    66%
    Cholesterol 62.9 mg
    20%
    Sodium 389.4 mg
    16%
    Total Carbohydrate 71.6 g
    23%
    Dietary Fiber 2.8 g
    11%
    Sugars 34.0 g
    136%
    Protein 7.3 g
    14%

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