Here is what we do for our ice cream cakes:
Two half gallons of child’s favorite ice cream. As I mentioned, we use Breyer’s when it is on sale. In the bottom of a large glass dish {I use glass to bake with since it safer than the chemicals that are emitted from plastic or aluminum} we put crushed Oreo’s or graham crackers. I used to use a cookie crust or graham cracker crust recipe, which, of course, included adding more butter. One day I decided to skip the crust recipe and just layer the bottom with crushed crumbs from either graham crackers or Oreo’s. It’s worked great.
We then cut the ice cream into slices and lay them on top of the crumbs. We make the layer about a little over an inch thick. Obviously, you can make them as thick as you want. After the first layer is down on the crumbs, we then pour our homemade hot fudge sauce on top of that layer. Of course the hot fudge has to be cooled, but it cannot come out the fridge, because in the fridge it hardens. So it has to have been warmed and then cooled, to pour it on the bottom layer.
On top of the hot fudge layer we put a layer of peanuts. We love nuts in our family, and although it would be really fun to use pecans or walnuts, peanuts are our affordable nut of choice.
Then we layer it again with slices of the other flavor of ice cream. On the very top we drizzle hot fudge and some peanuts and some cookie crumbs. We then freeze it for a few hours. It slices easily after frozen.
Below is our “Secret” recipe for Hot Fudge….We have been making it for years and years and years so I don’t use exact measurements. It is really one of those, “it tastes best to us with this” kind of recipes….but here’s the basic idea.
We use two bags of SEMI-SWEET chocolate chips….{Hershey’s is my personal favorite, but use generic when I can’t find Hershey’s on sale.} Melt the chips in a pan on a low, low heat…stir as they melt.
When I add the 10x sugar, I then add some milk. Occasionally I use 1/2 and 1/2. {yumm}…but mostly just 2%. Put about 1/3 cup in….you will need to as soon as you put the sugar in….look and see what you think. Taste it.
If you like it sweeter add a bit more sugar. And remember the old rule of thumb: You can always add more, but you can’t easily fix it if you add too much. Little bits at a time works best!! It may need more milk, do it slowly. You decide how you like it. The mixture should have a thickness to it. It can not be watery….so add liquid slowly.
We keep it stored in the fridge to use on ice cream. Ice cream and hot fudge makes a great {easy} dessert when we have company. We almost always have ice cream in the freezer and hot fudge in the fridge. It is far cheaper than store bought and tastes so much better.
I pray that you enjoy this recipe and pass it on.
PS Great question, Mo….10x sugar is what they used to call confectioner’s sugar when I was a girl….so it’s the same thing as what’s pictured – confectioner’s sugar…sorry!! xo
that sounds so soooo yummy!! 😀
Okay, I have a question about your fudge recipe. Do you mind translating what 10X sugar is? I can make several guesses but figure if I'm wondering someone else might be too.
Thanks for sharing!
check out our blog friend…we got the call today! We became parents on Father's day and get to bring our son home on Thursday! :0) ALl glory to God!
Mmmmm, it sounds so good! I may be the only one, but I am also interested in some of your bean recipes! We eat lots of beans here too and are always looking for new bean recipes!
mmmm trying that for sure. sounds scrumptious. and bama girl has a birthday in just over a week. i made homemade triple berry white chocolate ice cream for father's day. ooooh la la!!!
can't wait to try that ice cream cake!!
Sounds pretty yummy!!! We're gonna have to try that one out this week!!!
Thanks Linny…Just in time for our 20 year old, Torie's, birthday on Thursday! She's going to love it! And she's VERY excited about our new tradition – thanks to your tradition – of taking her out to lunch with just mom & dad! Blessings!
I can't wait for a chance to at least make the hot fudge! Sounds amazing! 🙂
Great post! A yummy recipe as I head to China!!! You made me hungry and now I am going to need to remember this post in 18 days!!!!
Thanks for sharing it!
Sounds heavenly! Can't wait to try it!
Thanks for sharing the recipe! We make a similar ice cream cake–we just crush oreos, let vanilla icecream soften and add about 3/4 cup of peanut butter and some of the crumbs and stir it through, then top with more crushed oreos. Now I want to add a hot fudge layer!
What size are the bags of chocolate chips?
Thanks! I can't wait to make this.
Yummy!!! I've done the same sort of thing using the wal-mart brand ice cream sandwiches and layering with hot fudge and peanuts. I like your recipe better though:O) I can't wait to try out the hot fudge recipe!! Thanks for sharing!!
Love,
jenn
thank you for sharing your recipe, Linny, it sounds so delicious!!! no wonder it is a family favourite:)I must try it out soon! in fact, when I go shopping today, I'll buy all the ingredients you've listed (YHWH willing) 🙂
Some people tend to keep their family favourites a secret, but you've shared openly… thank you!!! 🙂
P.S. Here in Australia, we call confectioners sugar, "icing sugar" (in case some Aussies wonder what kind of sugar it is).
Okay- that sounds really good- I'm comin over!
My kids are going to love this! Thanks 🙂
Lisa C.
I can't wait to try these recipes. My son and I eat gluten free so this is a great alternative for us if we use gluten free oreos or other cookies.
Yum! My newest China boy has a birthday Sat…this will be great!!! Love your 2 choices for dinner, and the go to bed rule….I thought we were the only meanies;0.
Yum! My newest China boy has a birthday Sat…this will be great!!! Love your 2 choices for dinner, and the go to bed rule….I thought we were the only meanies;0.
Looking forward to trying this for my treasure's 6th (2nd at home) birthday next week as he much prefers ice cream to cake! Just two questions… What size pan do you use and how do you "slice" the ice cream???
Thanks for sharing!
Hi Andrea! This 'cake' is a hit at our home! I use a 9×13 pan and I let the ice cream 'soften' a bit. Not gushy, just enough to literally take a big knife and slice it just you do a loaf of bread. It works! Each slice is then laid down until it is a layer…it lays 'prettier' then if using a spoon to distribute the ice cream. You'll have to let me know how you like it!