Description
A delightful dessert combining layers of creamy vanilla ice cream and a rich chocolate graham cracker crust, perfect for special occasions.
Ingredients
Scale
- 2 one and a half quart containers vanilla ice cream
- 3 cups crushed chocolate graham crackers (about half a 14 oz box)
- 1 7.25 oz bottle chocolate ice cream topping that hardens when it gets cold
- 1 pint heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
- 2 teaspoons unflavored gelatin powder
- 3 tablespoons hot water
Instructions
- Soften 1 container of vanilla ice cream until it is still frozen but spreadable.
- Crush the chocolate graham crackers in a Ziploc bag using the smooth side of a clean meat mallet.
- Pour the crushed graham crackers into a small mixing bowl and squeeze in the chocolate ice cream topping. Mix well and set aside.
- Dump the softened tub of ice cream into a large mixing bowl and stir with a stiff spatula until smooth but still frozen.
- Spread this softened ice cream into an even layer in an 8-inch round springform pan.
- Spread half of the chocolate graham cracker mixture evenly on top of the ice cream layer.
- Place the springform pan in the freezer to set for about an hour.
- Once the time has passed, soften the second tub of ice cream and repeat the above steps: stir, spread, and top with the remaining graham cracker mixture.
- Put the ice cream cake back into the freezer for an hour or more to freeze and set.
- To make the whipped cream frosting, whisk the heavy cream until stiff peaks form.
- Whisk in the powdered sugar and vanilla.
- In a small bowl, dissolve the powdered gelatin in the hot water until liquid.
- Whisk the dissolved gelatin into your whipped cream.
- Remove the ice cream cake from the freezer and unbuckle the springform pan.
- Carefully dislodge the outer ring with a plastic knife if necessary.
- Place the ice cream cake on a serving plate and spread the whipped cream frosting around the sides evenly.
- Use a piping bag to pipe a decorative edge around the top and bottom of the cake.
- Put the cake back in the freezer for about an hour to let the frosting set.
- Serve and enjoy!
Notes
You can add fresh fruit or chocolate shavings as toppings. Store any leftovers well in the freezer to prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg