"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Ice Cream Cake Recipe

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This recipe for Ice Cream Cake, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorrie Friday

Category:
Category:

Ingredients:  
Ingredients:  
2 quarts of ice cream, pick your favorite flavors
1 brownie mix and needed ingredients
Jar of fudge topping for ice cream (Smuckers Deluxe fudge topping works great)
12 oz Cool Whip, thawed

Directions:
Directions:
Mix brownies as directed.
Grease or spray pan w/ Pam and bake in a 13x9" pan until done, but not dry.
Loosen the edges and then turn upside down onto wax paper so the brownies fall out of the pan. Cool.
Cool, clean and dry the empty pan thoroughly.
Soften one quart of ice cream until it is spreadable.
Spread softened ice cream into a 13"x9" pan.
Place cooled brownie on top.
Chill in freezer until solid and cold.
Soften second quart of ice cream and spread over brownie.
Chill until firm, then add fudge topping and spread evenly over ice cream.
Chill again until firm and then over with Cool whip.
Cover and place into freezer until ready to serve.

Number Of Servings:
Number Of Servings:
18-20
Preparation Time:
Preparation Time:
one hour, make ahead
Personal Notes:
Personal Notes:
Do not allow ice cream to become liquid. If necessary, stir ice cream after is softens, before you place it in the pan.
Chocolate chips and maraschino cherries are great additions.

 

 

 

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