Day-At-The-Beach Ice Cream Cake


Prep time

30 min

Freeze Time

5 h

Makes

24 servings

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Ingredients

  • 1 1/2 containers Breyers® Classic Chocolate
  • 1 package oblong vanilla cream-filled sandwich cookies
  • Serving Size 

    Amount per serving

    Amount per: 1 serving

    • Calories 230
    • Calories from Fat 110
    • Total Fat 12g
    • Saturated Fat 5g
    • Trans Fat 2g
    • Cholesterol 20mg
    • Sodium 55mg
    • Total Carbs 28g
    • Dietary Fiber 1g
    • Sugars 24g
    • Protein 3g
    • Calcium 6%
    • Iron 6%
    • Vitamin A 4%

Directions

  1. Scoop about 1/2 of 1 container Breyers® Classic Chocolate into center of a (23cm) springform pan; press with spoon almost to the edge. Place 20 cookies vertically against side of pan with sides touching, pressing ice cream against cookies to help stand up. In food processor, process remaining cookies until fine crumbs; set aside.

  2. Scoop remaining 1/2 container ice cream into pan, smoothing to form even layer; sprinkle with 175 mL cookie crumbs. Scoop in remaining ice cream, smoothing to form even layer. Cover and freeze 5 hours or until ready to serve. To serve, remove ring from pan and arrange cake on serving platter.

  3. For beach decorations, cut fruit leather and bubble gum into strips for "beach towels" and "rafts" and mold fruit chews into "surfboards". Use blue icing to attach bear-shaped cookies to "beach towels", "rafts" and ring candies. Chill icing, if needed, until firm enough to hold bears. Chill decorations until ready to add to cake.

  4. Sprinkle remaining cookie crumbs on half of cake for "beach". Use icing on other half for "water" and "waves". Garnish with prepared decorations and paper "beach umbrella". Freeze until ready to serve.

*Beach Decorations: Assorted fruit leather, bubble gum strips, fruit chews, ring-shaped candies, blue decorating icing, mini bear-shaped cookies and paper umbrella.

TIP:To easily mold fruit chews, microwave a few seconds until slightly softened.

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