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Hi..
Today is my oldest's birthday...Paul is 27 today! My how time flies!!
It has been a tradition since our boys were little that they have an ice cream cake from Carvel for their birthdays....well, this year I really didn't want to spend the money on it so I decided to try my hand at making it myself. We had this for our family get together yesterday and it was a HUGE hit!! It was easy too...just takes time for the freezing process.
I did it a little different than the directions as far as the ingredients...Paul wanted Mint chocolate chip ice cream for one layer and Cookies 'n cream ice cream for the other layer. I used the regular half gallon container instead of a quart like the recipe calls for...you can never have enough ice cream!! I also used oreo cookies for the cookie crumbs instead of the peanut butter cookies. I do have one suggestion when making the cookies pieces. Make them and cool them and break them into pieces before you start with the rest of the recipes...they weren't hard enough when I had too use them so they were kind of too big of chunks....I also only got enough whipped cream (after whipping up one cup of whipping cream) to frost just the top of the cake....but that was fine because when I took the ring off of the springform pan it looked really nice seeing the colors of the ice cream.
I also used all of the cookie pieces in the middle of the two layers of ice cream (didn't use on the sides of the cake).
Chocolate Peanut Crunch Ice Cream Cake
1 cup milk chocolate chips
2 cups crushed peanut butter cream-filled sandwich cookies (about 18 cookies)
1 quart vanilla ice cream, softened
1 quart chocolate ice cream, softened
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract
In a small saucepan, melt chocolate chips over low heat. Stir in cookie crumbs
until coated. Spread on waxed paper to cool. Coarsely chop. Spread vanilla ice
cream into a 9-in. springform pan; sprinkle with 2 cups cookie mixture. Freeze
for 30 minutes. Spread with chocolate ice cream. Cover and freeze for 4 hours or
until firm. In a small bowl, beat cream until it begins to thicken. Add
confectioners' sugar and vanilla; beat until stiff peaks form. Carefully run a
knife around edge of pan to loosen. Remove sides of pan. Spread whipped cream
over top and sides of dessert; press remaining cookie mixture into sides. Freeze
for 1 hour or until whipped cream is set. Remove from the freezer 15 minutes
before serving.
Yield: 14 servings.
Recipe source:
http://www.tasteofhome.com/Recipes/Chocolate-Peanut-Crunch-Ice-Cream-Cake/Print/46
PEG’S NOTES:
I used mint chocolate chip ice cream for the bottom layer and cookies and cream ice cream for the top layer (I also used the regular half gallon carton of ice cream instead of a quart). I also used Oreo-type cookies instead of peanut butter cookies. I only put the whipped cream on the top of the cake as there was not enough whipped cream to do the sides. I left it on the spring form pan until shortly before I was ready to serve the cake.
I do have one suggestion when making the cookies pieces. Make them and cool them and break them into pieces before you start with the rest of the recipes...they weren't hard enough when I had too use them so they were kind of too big of chunks....I also only got enough whipped cream (after whipping up one cup of whipping cream) to frost just the top of the cake....but that was fine because when I took the ring off of the springform pan it looked really nice seeing the colors of the ice cream.
I also used all of the cookie pieces in the middle of the two layers of ice cream (didn't use on the sides of the cake).
Today is my oldest's birthday...Paul is 27 today! My how time flies!!
It has been a tradition since our boys were little that they have an ice cream cake from Carvel for their birthdays....well, this year I really didn't want to spend the money on it so I decided to try my hand at making it myself. We had this for our family get together yesterday and it was a HUGE hit!! It was easy too...just takes time for the freezing process.
I did it a little different than the directions as far as the ingredients...Paul wanted Mint chocolate chip ice cream for one layer and Cookies 'n cream ice cream for the other layer. I used the regular half gallon container instead of a quart like the recipe calls for...you can never have enough ice cream!! I also used oreo cookies for the cookie crumbs instead of the peanut butter cookies. I do have one suggestion when making the cookies pieces. Make them and cool them and break them into pieces before you start with the rest of the recipes...they weren't hard enough when I had too use them so they were kind of too big of chunks....I also only got enough whipped cream (after whipping up one cup of whipping cream) to frost just the top of the cake....but that was fine because when I took the ring off of the springform pan it looked really nice seeing the colors of the ice cream.
I also used all of the cookie pieces in the middle of the two layers of ice cream (didn't use on the sides of the cake).
Chocolate Peanut Crunch Ice Cream Cake
1 cup milk chocolate chips
2 cups crushed peanut butter cream-filled sandwich cookies (about 18 cookies)
1 quart vanilla ice cream, softened
1 quart chocolate ice cream, softened
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract
In a small saucepan, melt chocolate chips over low heat. Stir in cookie crumbs
until coated. Spread on waxed paper to cool. Coarsely chop. Spread vanilla ice
cream into a 9-in. springform pan; sprinkle with 2 cups cookie mixture. Freeze
for 30 minutes. Spread with chocolate ice cream. Cover and freeze for 4 hours or
until firm. In a small bowl, beat cream until it begins to thicken. Add
confectioners' sugar and vanilla; beat until stiff peaks form. Carefully run a
knife around edge of pan to loosen. Remove sides of pan. Spread whipped cream
over top and sides of dessert; press remaining cookie mixture into sides. Freeze
for 1 hour or until whipped cream is set. Remove from the freezer 15 minutes
before serving.
Yield: 14 servings.
Recipe source:
http://www.tasteofhome.com/Recipes/Chocolate-Peanut-Crunch-Ice-Cream-Cake/Print/46
PEG’S NOTES:
I used mint chocolate chip ice cream for the bottom layer and cookies and cream ice cream for the top layer (I also used the regular half gallon carton of ice cream instead of a quart). I also used Oreo-type cookies instead of peanut butter cookies. I only put the whipped cream on the top of the cake as there was not enough whipped cream to do the sides. I left it on the spring form pan until shortly before I was ready to serve the cake.
I do have one suggestion when making the cookies pieces. Make them and cool them and break them into pieces before you start with the rest of the recipes...they weren't hard enough when I had too use them so they were kind of too big of chunks....I also only got enough whipped cream (after whipping up one cup of whipping cream) to frost just the top of the cake....but that was fine because when I took the ring off of the springform pan it looked really nice seeing the colors of the ice cream.
I also used all of the cookie pieces in the middle of the two layers of ice cream (didn't use on the sides of the cake).