Double Chocolate Ice Cream Cake
Layer the ice cream with a mixture of cookie crumbs, chocolate pieces, and pecans to make this frozen dessert. It's great for any summer party.
Ingredients
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3 cups packaged chocolate cookie crumbs
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1 cup miniature semisweet chocolate pieces
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2/3 cup butter, melted
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1/2 cup finely chopped toasted pecans
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1 pint (2 cups) chocolate ice cream, softened
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1 pint (2 cups) vanilla ice cream, softened
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1 8-oz. container frozen whipped dessert topping, thawed
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1/2 cup coarsely chopped toasted pecans
Directions
1.
Place a 9-inch round sheet of parchment paper or waxed paper over the base of an 8-inch springform pan. Attach sides of pan to base, clamping the paper in place. Set pan aside.
2.
In a large bowl combine cookie crumbs, chocolate pieces, butter, and finely chopped pecans. Press 1/3 of the cookie crumb mixture onto the bottom of the prepared pan. Carefully spread the softened chocolate ice cream with the back of a large spoon over the cookie crumb layer. Cover and freeze for 1 hour.
3.
Sprinkle half of the remaining cookie crumb mixture over the chocolate ice cream, pressing gently to form a crust. Carefully spread the vanilla ice cream over the cookie crumb layer using the back of a large spoon. Sprinkle remaining crumb mixture over the vanilla ice cream, pressing gently to form a crust. Cover and freeze for 1 hour.
4.
Remove sides of pan; lift cake from bottom of pan and peel paper off bottom of cake. Place frozen cake on a serving platter. Frost with whipped dessert topping. Top with coarsely chopped pecans. Loosely cover and freeze 4 to 24 hours or till firm. Let stand at room temperature 30 minutes before serving. Makes 12 servings.
Nutrition information
Calories 480, Total Fat 32 g, Saturated Fat 15 g, Monounsaturated Fat 13 g, Polyunsaturated Fat 3 g, Cholesterol 59 mg, Sodium 289 mg, Carbohydrate 46 g, Total Sugar 29 g, Fiber 4 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 6%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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