Saturday, August 18, 2007

No Oven? No problem!


I needed a birthday cake for the girls' grandparents 79th birthday and I had no working oven.

The good news is that it is August. So, what could be better than an ice cream cake...
This was delicious.
I started out with a springform pan, greased and lined with wax paper on the bottom round and around the perimeter.
As for ingredients:
1 box ice cream sandwiches
1 half gallon vanilla ice cream
2 tsp vanilla
2 candy bars (I used Hershey's cookie and cream Bar) crumbled...
1 Container cool whip, thawed
1 package graham cracker crumbs
3T melted butter
2 T brown sugar
First, to make a successful ice cream cake, temperature is KEY. Just like with a baked cake, it has to be prepared at the correct temperature.
So, do all the necessary prep work accordingly.
Remove the box of ice cream sandwiches from the freezer and unwrap. Then slice them in half the long way, and then slice in half short, so that the bar is divided into 4.
Line the perimeter of the springform pan with the slices, with the ice cream sandwich forming vertical stripes around the pan.
Work them into the pan, so they are "tightly" placed.
Return pan to the freezer for 2 hours.
In 2 hours remove the vanilla ice cream from the freezer. Allow to soften for 10 minutes.
Puree the graham crackers in a food processor. Add the melted butter and brown sugar.
Pack the graham cracker mixture into the springform pan in the center.
Return to freezer for 5 min.
In a kitchen-aid mixer with a paddle attachment, mix the vanilla and the vanilla ice cream until smooth, like soft serve.
Spread 1/2 mixture in pan on top of graham crackers.
Sprinkle with 75% of chocolate bar crumbs.
Spread with remaining ice cream.
Top with container of Cool Whip
Sprinkle with remaining chocolate bar crumbs.
Freeze overnight.
When ready to serve, slice into generous size slices and drizzle with chocolate syrup.

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