Checkerboard Ice Cream Cake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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âI love serving this special five-ingredient dessert to company because it looks so impressive. Everyone always wants to know the secret to making it,â shares Erica Hunt of Gouverneur, New York. Ingredients:
3 cups cream-filled chocolate sandwich cookie crumbs |
1/2 cup sugar |
1/2 cup butter, melted |
5 cups vanilla ice cream, softened |
4 cups chocolate ice cream, softened |
Directions:
1. In a large bowl, combine the cookie crumbs, sugar and butter; set aside 1 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of an ungreased 10-in. springform pan.
2. Drop 1-3/4 cups vanilla ice cream by tablespoonfuls around edge of pan; flatten and smooth with a spatula into a 1-1/2-in.-wide ring. Drop 1 cup chocolate ice cream by tablespoonfuls next to the vanilla ring; flatten and smooth with a spatula into a 1-1/2-in.-wide ring. Fill in center with 1/4 cup vanilla ice cream. Freeze for 30 minutes.
3. Drop 1-3/4 cups chocolate ice cream by tablespoonfuls over vanilla ice cream around edge of pan; smooth with a spatula into a 1-1/2-in.-wide ring. Drop 1 cup vanilla ice cream by tablespoonfuls next to the chocolate ring; smooth with a spatula into a 1-1/2-in.-wide ring. Fill in center with 1/4 cup chocolate ice cream. Freeze for 30 minutes.
4. Repeat pattern of first layer of ice cream. Sprinkle with reserved crumb mixture. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Yield: 10-12 servings.
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