Easy Ice Cream Cake
This Easy Ice Cream Cake is an easy and delicious way to celebrate the end of the school year. Head out and pick up your favorite Blue Bunny flavors and you are halfway there.
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Servings: 10
Calories: 3427kcal
Ingredients
- 3 gallons of Blue Bunny ice cream I chose Blue Bunny® Bunny Tracks®, Blue Bunny® Peanut Butter Party, and Blue Bunny® Super Chunky Cookie Dough®
- 1 jar Smucker's Hot Fudge
- 10-15 cookies crushed
- sprinkles for garnish
Instructions
- Place two sheets of plastic wrap overlapping in a springform pan.
- Let ice cream sit on the counter for about 10 minutes.
- Place 1 cup of crushed cookies in the bottom of the springform pan.
- Scoop a layer of ice cream onto the cookies and press down and smooth out the top.
- Place in freezer for 20 minutes.
- Spoon a layer of Smucker's Hot Fudge onto the ice cream layer (about ¼ cup). Top with another layer of ice cream.
- Place in freezer for 20 minutes.
- Top with a layer of crushed cookies. Top with the final layer of ice cream.
- Place in the fridge for about an hour.
- Warm the remaining hot fudge in the microwave for about 10 seconds. You do not want it hot, just warm enough the spread. Place a dollop in the middle of the cake and spread around a bit. Top with sprinkles and serve immediately or put back in the freezer until ready.
Nutrition
Calories: 3427kcal | Carbohydrates: 533g | Protein: 61g | Fat: 130g | Saturated Fat: 33g | Cholesterol: 300mg | Sodium: 1896mg | Potassium: 1644mg | Sugar: 271g | Vitamin A: 3560IU | Calcium: 1140mg | Iron: 2.9mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.