Sunday, Nov 18, 2018

My favorite Ice Cream Cake

 Photo courtesy of


This is my all time favorite ice cream cake recipe.  It is easy to mix and match with different ice creams, garnish with any flavor cookie or candy bar around the edges and a sinch to make.  Also, it will last 2 months in your freezer (if you can wait that long to eat it) so you can make it a week before your party.  Enjoy!  I do not have  a picture of the Grasshopper Ice Cream Cake, but it looks similar to the one above.  Only my ice cream cake is surrounded by cookies (or candy bars) and I use mint ice cream on top and cookies and cream on the bottom.  Enjoy!

Grasshopper Ice Cream Cake

Yield: 10 servings

1 bag (32 ounces) cream-filled chocolate cookies

¼ cup butter, melted

4 cups mint chocolate chip ice cream, softened

4 cups cookies and cream ice cream, softened

1½ cups hot fudge ice cream topping

Reserve one-third of cookies. Crush rest of cookies in a zip-top bag or a food processor. Reserve ¼ cup crushed cookies for topping. Combine cookie crumbs and butter and press into the bottom of a 10-inch spring-form pan, two 9-inch pie plates, or a 13 x 9-inch baking dish. Freeze for 15 minutes.

Heat fudge topping on high until pour-able (15-20 seconds). Spread on top of the frozen cookie crust and place cookies around the sides of the pan and freeze for 15 minutes.

Spread cookies and cream ice cream over fudge topping; freeze for 30 minutes.

Spread mint chocolate chip ice cream over vanilla layer; sprinkle with remaining ¼ cup cookie crumbs. Cover with plastic and freeze 1 hour or until firm. May be frozen for up to 2 months. Remove from the freezer 10 minutes before serving.

This is a pretty way to top the cake.

Courtesy of

Here are a few other favorite ice cream cake recipes:

Ice Cream Sandwich Cake

Snickers Ice Cream Cake


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