ROCKY ROAD ICE CREAM CAKE - August 29,2012

Rocky Road Ice Cream Cake

TIME:   20 MINUTES prep-6 hours freezing time

 

NOTE:  Everyone loves ice cream cake, and this is the over-the-top recipe.  You will absolutely love this!

 

1 ( 9-inch) spring form pan

 

3 1/4 cups chocolate cream-filled cookies, crushed and divided

1/3 cup butter, melted

 

1 (16-ounce) package semi-sweet chocolate chips

3/4 cup evaporated milk

 

1 1/2 cartons (1.5 quart carton) rocky road ice cream

1 carton (1.75 quart carton) vanilla ice cream

 

1 cup chopped pecans

1 tablespoon sugar

 

Caramel or chocolate sauce

 

 

1. Place cartons of ice cream on counter to melt slightly.  Place cookies a few at a time in a blender and crush until cookie crumbs measure to 2 1/4 cups.  Place the crumbs in a large bowl and stir in melted butter.  Place the crumbs on bottom of spring form pan and press crumbs over bottom and up the sides of pan, about 1-inch.   

 

2. Make the chocolate sauce by placing chocolate chips in a small saucepan.  Add the milk, and over low heat, melt the chips into the milk slowly.  Stir constantly until the sauce thickens and appears dark and shiny.   Place 1 cup chocolate sauce over the cookie crumbs and carefully spread over bottom.  Place pan in freezer for 10 minutes.

  

3. Remove pan from freezer.  Spoon out the rocky road ice cream in chunks and place over the frozen cookie crust; press down tightly with a spoon.  The ice cream should be mostly solid.

 

4. Next, add the remainder 1 cup cookie crumbs over the rocky road ice cream and top with the remainder  1 cup chocolate sauce.

 

5. Next, add as much of the vanilla ice ream as your spring form pan will take.  If you have a deep pan, you will be able to use the full carton of vanilla.

 

6. Lastly, toast pecans in a dry skillet with sugar for about  2 to 3 minutes over medium heat, stirring constantly.  Remove from pan and spread over the vanilla ice cream layer.   Top with caramel or chocolate sauce to garnish. Place the ice cream cake in freezer for about 10 hours, or over night.  If planning to leave in freezer longer, cover top with clear wrap to avoid freezer burn.

 

7. When ready to serve cake, run warm butter knife around sides of cake to loosen.  Place warm towel over latch on side of pan to loosen;  unlock latch and remove outer pan.  Next, run knife under cake to loosen and remove bottom of pan.   Place cake onto large round platter and serve immediately.   Makes 16 slices