Lay ice cream bricks side by side; measure length and width. Trim cake 1
rton of ice cream out so
iant cookie.
Once second cookie comes out to cool, place ice cream on
Let ice cream stand at room temperature
ith parchment paper.
Stir cake mix, eggs, oil, and
>Spread the chocolate ice cream into an even
Grease a 10 inch square cake pan then lightly coat with
CLASSIC ICE CREAM: To the fruit
inch round cake tins with cooking
Using an ice-cream scoop, place scoops of strawberry ice cream into 4 cones. Place
ith parchment paper. For the cookie dough, melt the chocolate in
oops of half of the ice cream and half of the sorbet
ake fudge sauce, combine heavy cream and corn syrup in heavy
with aluminum foil.
Spread ice cream in pan.
Return to
In an 8-inch round cake pan evenly spread slightly softened vanilla ice cream.
Cover with plastic wrap and freeze until firm, about 2 hours.
Repeat in another pan with chocolate ice cream. In a small bowl, combine cookie crumbs and peanut butter.
Set aside.
o 375; grease 8\" square cake pan.
Combine walnuts, butter
Line bottom of one 9-inch round cake pan with aluminum foil. Spread ice cream in pan.
Return to freezer until firm.
Run knife around edge of pan to loosen ice cream.
Remove from pan and wrap in foil.
Return to freezer.
o 15 seconds.
Place ice cream in the bowl of a
ake caramel sauce:
Combine cream, sugar, butter and vanilla extract
Lay out half your ice cream sandwiches in the bottom of your dish. Depending on the size of your sandwiches this will be 6-9.
Cover with half of your Cool-Whip.
Top with chopped nuts.
Drizzle syrup(s): I use both.
Second Layer: Repeat all of the above steps.
Cover with lid and freeze for 2 hours.
This recipe is great because you can vary it according to your taste. Using any type sandwich, nut and syrup, you can make it a little different every time.