Butterscotch Swirl Ice Cream Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 L vanilla ice cream
1 ¾ cups (425 mL) Oreo® baking crumbs
½ 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
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Directions: |
Directions: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.
Remove ice cream from freezer to soften while you wait for chocolate sauce to become firmer in freezer.
Once fudge has completely cooled/firmed up, transfer ice cream to very large mixing bowl and beat with an electric mixer to further soften.
Pour ⅓ of ice cream evenly over fudge and drizzle ⅓ of butterscotch over ice cream; repeat two more times.
Top with crushed Skor® bar.
Freeze 8 hours. |
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Personal
Notes: |
Personal
Notes: You can use any kind of ice cream you want. Chopped up chocolate mixed with the ice cream is also really good.
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