Cravings Blog

Sports reporter Jason Dill whips up a homemade ice cream cake

Chocolate syrup tops this homemade ice cream cake.
Chocolate syrup tops this homemade ice cream cake. jdill@bradenton.com

It’s summer in Florida, which means it’s even hotter and more humid than normal. So it’s no secret most of us want something nice and cold to offset the blistering heat.

But while you’re soaking up the air conditioning indoors, why not snack on a cool dessert that’s perfect for this time of year? It’s not too complex and it won’t break the bank, either, to make yourself a homemade ice cream cake. Plus, the quality will be a touch better than the pretty penny you’d spend on the store version.

Before we get started on the recipe, there are a couple equipment items you’ll need: a food processor, some mixing bowls and an 8-inch springform pan. If you’re so inclined, you’ll need an ice cream maker if making your own ice cream. For this recipe, we didn’t make the ice cream from scratch and we used chocolate chip cookies (any cookie will do).

So let’s dive right into this tasty dessert:

Cookie Ice Cream Cake

48 cookies

1/4 cup melted butter

2 quarts (half gallon) softened vanilla ice cream

2 Tbsp. (heaping) creamy peanut butter

Chocolate syrup

Instructions: 1. Take about 25 cookies and crush them in a food processor (depending on the size, might need to crush half at a time). Combine the cookie crumbs and melted butter in a mixing bowl. Press mixture into the bottom of an 8-inch springform pan* and freeze for about 15-20 minutes or until set.

2. Arrange roughly 12 cookies around the edge of the pan standing up and spaced apart (these will guide you for slices later). In a large bowl, combine half of your ice cream with 1 heaping tablespoon of creamy peanut butter, stirring until well blended. Place on top of crust. Freeze for roughly 30 minutes to an hour (or until set), and refreeze remaining vanilla ice cream.

3. Crush the remaining cookies in a food processor. Evenly distribute crumbs over your frozen ice cream. Repeat mixing of remaining vanilla ice cream and remaining peanut butter in a large bowl, then place on top of crumb mixture for second layer. Drizzle chocolate syrup on top in whatever pattern you wish. Freeze for roughly 3-4 hours to set cake.

4. Thaw it for about 15-30 minutes prior to eating. Serves about 12 slices. Use the cookies on the outside edge as your guides for cutting. Enjoy it while it lasts!

*Note: To guard against your cake sticking to the pan’s sides or the bottom, place clear plastic wrap on top of the bottom of the pan prior to placing crust or cookies/ice cream along edges.

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