Holiday Ice Cream Cake

Holiday Ice Cream Cake


Prep time

25 min

Freeze Time

5 h

Makes

24 servings

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Ingredients

  • 2 containers (1.5 qt. ea.) Breyers® Natural Strawberry Ice Cream and/or Breyers® Natural Vanilla Ice Cream
  • 20 chocolate-filled oblong sandwich cookies
  • 1 cup hot fudge topping
  • 1 1/2 quarts strawberries, hulled
  • 1/4 cup strawberry ice cream topping
  • Serving Size 

    Amount per serving

    Amount per: 1 serving

    • Calories 210
    • Calories from Fat 80
    • Total Fat 9g
    • Saturated Fat 5g
    • Trans Fat 0g
    • Cholesterol 20mg
    • Sodium 90mg
    • Total Carbs 31g
    • Dietary Fiber 2g
    • Sugars 24g
    • Protein 3g
    • Calcium 8%
    • Iron 4%
    • Vitamin C 40%
    • Vitamin A 4%

Directions

  1. Cut cartons from Breyers® All Natural Strawberry and Vanilla Ice Cream with scissors. Arrange Ice Cream on its side, then cut each crosswise into 4 slices.

  2. Arrange 4 Ice Cream slices in 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 pour in room temperature hot fudge topping, then top with remaining 4 Ice Cream slices, pressing to form an even layer. Cover and freeze 5 hours or overnight.

  3. To serve, remove ring from pan and arrange cake on serving platter. Garnish with strawberries, then brush strawberries with strawberry ice cream topping. Garnish, if desired, with whipped cream and a holiday ribbon.

 
            

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