Christine's Ice Cream Cake
submitted by Mrs. T3 cups chocolate cookie crumbs
Hot fudge sauce (recipe follows) at room temperature
1/2 gallon ice cream, softened
8 ounces whipped topping
Press half of the cookie crumbs in the bottom of a 9-inch springform pan. Drizzle with a third of the fudge sauce. Top with half of the ice cream. Layer on the remaining cookie crumbs, then another third of the fudge sauce. Top with the remaining ice cream, and drizzle on the remaining fudge sauce. Freeze solid.
Top with whipped topping (and I like to add some chocolate sprinkles at this point). Freeze until ready to serve.
Yield: 12 to 15 servings.
BEST HOT FUDGE SAUCE:
1/4 cup butter
1 1/2 squares unsweetened chocolate
1/4 cup baking cocoa
3/4 cup sugar
1/4 cream, evaporated milk or milk
Dash of salt
1 teaspoon vanilla
Place butter and unsweetened chocolate in a microwave-safe dish -- I use a 1 1/2 quart casserole dish. Cook for 2 minutes at High. Stir in baking cocoa, sugar, cream, and salt; heat 2 minutes more at High. Stir in vanilla. If necessary, heat another 30 to 60 seconds until no longer sugary.
This is the best hot fudge sauce I've ever tasted. It makes exactly the right amount for the ice cream cake recipe, but is great in sundaes or for other uses as well. I found this recipe in my
favorite cooking newsletter, Cook & Tell
posted by Unknown @ 10:57 AM
1 Comments:
I forgot to add that you can use any flavor of ice cream you like in this -- anything that's compatible with chocolate. I have used chocolate chip, peanut butter cup, etc. -- and one time a combination of vanilla/orange sherbet, which was really tasty.
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