Harvest Ice Cream Cake

Harvest Ice Cream Cake

  • Recipe serves 24
  • PREP TIME 20 min
  • FREEZE TIME 5 hr

INGREDIENTS

  • 2 containers (1.5 qt. ea.) Breyers® 1/2 the Fat Creamy Vanilla Light Ice Cream
  • 27 chocolate-flavor-lined wafer roll cookies, halved
  • 1 cup toffee bits
  • 64 chocolate kisses

INSTRUCTIONS

  1. Scoop 1 container Breyers® 1/2 the Fat Creamy Vanilla Light Ice Cream into 9-inch springform pan, pressing to form an even layer almost to the edge. Place cookies vertically against side of pan with sides touching, pressing Ice Cream against cookies to help stand up. Evenly top with toffee bits, then remaining container Ice Cream, pressing to form an even layer. Top with chocolate kisses. Cover and freeze 5 hours or overnight.
  2. To serve, remove ring from pan and arrange cake on serving platter. Decorate, if desired, with ribbon.

Cost per recipe*: $17.26

Cost per serving*: $0.72

*Based on average retail prices at national supermarkets.

Nutritional Facts

Nutritional Facts

Nutritional Facts
Serving Size per serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size per serving
Amount Per Serving
Calories 300
Calories from Fat 120
Total Fat 14 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 110 mg
Total Carbs 42 g
Dietary Fiber 1 g
Sugars 31 g
Protein 3 g
Calcium 8 %
Iron 2 %
Vitamin C 2 %
Vitamin A 6 %
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