https://youtube.com/watch?v=IE0e1E33phk%22+allowfullscreen%3E%3C
Butterscotch Swirl Ice Cream Cake
Servings:
10-12 |
https://youtube.com/watch?v=IE0e1E33phk%22+allowfullscreen%3E%3C
Butterscotch Swirl Ice Cream Cake
Servings:
10-12
Butterscotch Swirl Ice Cream Cake
Servings:
10-12
Ingredients
Ingredients
- 4L vanilla ice cream
- 1 3/4 cups (425 mL) Oreo® baking crumbs
- 1/2 cup (125 mL) unsalted butter, melted
- 2 cups (500 mL) semi-sweet chocolate chips
- 2 cups (500 mL) whipping cream
- 2 Tbsp (25 mL) unsalted butter
- 1 cup (250 mL) butterscotch sauce
- 2 Skor® bars, crushed
Method
- While preparing other cake layers, remove ice cream from the freezer and allow to soften.
- Preheat oven to 325°F/160°C.
- Mix cookie crumbs and butter; press evenly onto bottom of 10-inch springform pan; bake for 8 minutes.
- Meanwhile, place chocolate chips in medium heatproof bowl; set aside.
- In small sauce pot, bring cream to a simmer.
- Pour hot cream over chocolate and let stand 5 minutes.
- Add butter and stir until smooth.
- Pour chocolate sauce over cookie base and let cool in freezer.
- Once fudge has completely cooled, transfer ice cream to very large mixing bowl and beat with an electric mixer to further soften.
- Pour 1/3 of ice cream evenly over fudge and drizzle 1/3 of butterscotch over ice cream; repeat two more times.
- Top with crushed Skor® bar.
- Freeze 8 hours.