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Double Chocolate Ice Cream Cake
Freeze: 2 hrs to 6 hrs
Stand: 30 mins
Ingredients
- 3 cups chocolate cookie crumbs
- 1 cup miniature semisweet chocolate pieces
- 2/3 cup butter, melted
- 1/2 cup finely chopped toasted pecans
- 1 pint (2 cups) chocolate ice cream, softened
- 1 pint (2 cups) vanilla ice cream, softened
- 1 8 ounce container frozen whipped dessert topping, thawed
- 1/2 cup coarsely chopped toasted pecans
Directions
1. Place a 9-inch round sheet of parchment paper or waxed paper over the base of an 8-inch springform pan. Attach sides of pan to base, clamping the paper in place. Set pan aside.
2. In a large bowl combine cookie crumbs, chocolate pieces, butter, and finely chopped pecans. Press 1/3 of the cookie crumb mixture onto the bottom of the prepared pan. Carefully spread the softened chocolate ice cream with the back of a large spoon over the cookie crumb layer. Cover and freeze for 1 hour.
3. Sprinkle half of the remaining cookie crumb mixture over the chocolate ice cream, pressing gently to form a crust. Carefully spread the vanilla ice cream over the cookie crumb layer using the back of a large spoon. Sprinkle remaining crumb mixture over the vanilla ice cream, pressing gently to form a crust. Cover and freeze for 1 hour.
4. Remove sides of pan; lift cake from bottom of pan and peel paper off bottom of cake. Place frozen cake on a serving platter. Frost with whipped dessert topping. Top with coarsely chopped pecans. Loosely cover and freeze 4 to 24 hours or till firm. Let stand at room temperature 30 minutes before serving. Makes 12 servings.
