Deep Dish Watermelon Ice Cream Cake

Recipe by Mary Jenny
READY IN: 1hr 40mins
YIELD: 1 person


  • 2
    (946 ml) containers pc ice cream shop flavours watermelon crunch ice cream
  • 2
    (350 g) packages pc eat the middle first cookies
  • 250
    ml whipping cream
  • 14
    cup ml icing sugar
  • 1
    tablespoon candy sprinkles


  • Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle.
  • Place cookies in food processor; pulse until fine crumbs. Press crumbs into bottom and up side of 9-inch (2.5 L) spring form pan; freeze for 30 minutes.
  • Scrape softened ice cream into cookie crust. Using back of large spoon, push ice cream down to remove any air pockets. Smooth top with knife or offset spatula; place in freezer.
  • Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined.
  • Remove cake from freezer; top with whipped cream and sprinkles. Return to freezer for 4 to 6 hours or overnight until frozen. Before serving, let sit at room temperature for 5 to 10 minutes.
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