This said “DQ” Ice Cream Cake has been in the works for a long while now. A number of Christmas’ back I made an ice cream cake with a cookie bottom. Well, we nearly broke our teeth out, that frozen cookie bottom was. so. very. hard. Then it turned into an Oreo bottom. WHICH was yummy….but was not quite the “cake” I was looking for. Inspiration from someone’s birthday request (a “DQ Ice Cream Cake”) and little cool whip and it worked out well…….
* Use any ice cream you like, AND any toppings you like!! Reese’s Peanut Butter Cups, cookie crumbles, Oreo cookies, have fun!!!
* If you use mint ice cream, skip the whole Nutterbutter deal and just use crumbled Oreos ~ as mint and Nutterbutters MIGHT not mesh so very well.
* Springform pans come in all sorts of sizes, the one I used was a 9″ springform pan, its sides are fairly tall as well, so I was able to jam a whole lota ice cream in there. Tailor this recipe to your pan, using more or less ice cream, crumbles and hot fudge as needed.
* There will be extra ice cream from each container.
“DQ” Ice Cream Cake
2 c. crushed Nutter Butter Cookies
1 c. melted semi-sweet chocolate chips
56 (ish) oz. container of chocolate ice cream
56 (ish) oz. container of fudge swirl ice cream
1 – 1 1/2 c. hot fudge (I use this)
8 oz. Cool Whip (the full fat one is best, tho low-fat will work)
toppings of choice (caramel drizzle, chocolate drizzle, cookie halves, crumbled cookies, Reese’s peanut butter cups, etc. and ON and ON!!)
Assembly. It will take time, as each layer has to freeze 1st.
Mix the Nutter Butter Cookies and melted chocolate, spread thinly on wax paper and let set till chocolate is hard. Break up into little pieces.
Line a springform pan (I used a 9″ one) with plastic wrap, letting it hang over the sides.
Let the chocolate ice cream soften a bit. Then spread in bottom of springform pan, fill the pan just a bit under half full. Freeze till firm.
Spread with hot fudge sauce (not HOT, tho do have it at room temp for easy spreading). Top with prepared ↑ crumbles. Freeze till firm, again.
Let the fudge swirl ice cream soften a bit, fill the rest of the pan up with the fudge swirl ice cream. Freeze overnight.
Unclasp the sides of the pan and flip ice cream cake out onto a plate and carefully remove the plastic wrap. Frost with Cool Whip (all over top and sides). Top with all the toppings (or no toppings) that you want!! Freeze at least 4 hours.
Chocolate crumble recipe from Taste of Home.
Chocolate Peanut Butter Ball Pretzels
Need a salty/sweet snack for your family?? This might be right up your alley! Fun to eat and FUN to make, get your kids involved…..it does take some time to roll all those itty bitty balls!!
A while back I tried this recipe, though it was too crumbly and something about the brown sugar was not right for me……a little trial and error and ↓ this recipe came about.
* IF you run out of chocolate to dip the pretzels in, then leave some plain ~ no chocolate, they are good that way too!
* The shortening is optional, but it does make the chocolate really smooth and easy to dip the pretzels in.
Chocolate Peanut Butter Ball Pretzels
Yields about 85.
1/2 c. soft butter
1 1/2 c. peanut butter
1 tsp. vanilla
3 c. powdered sugar
about 170 pretzels… (the waffle shapes or the knots)
12 oz. semi sweet chocolate chips (use more……if needed)
2 TB. shortening, opt.
Beat together the soft butter, peanut butter, vanilla and powdered sugar. (If it is too soft and does not hold a ball shape, you can add another 1/2 c. or so of powdered sugar.) Form into balls (about 1 tsp. in size). Place a ball on a pretzel and top with another pretzel, pressing down a bit.
Melt the chocolate and the shortening, dip half a pretzel sandwich in chocolate. Lay on wax paper. Chill till set. Enjoy!!!
(In the hot weather we prefer to eat these out of the fridge, but really there is not reason they NEED to be in the fridge.)
Recipe idea from Two Tiny Kitchens.