Holiday Ice Cream Cake

Yields:	16 servings
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	Preparation	3 .5 hrs
	Ready In	3 .5 hrs

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Ingredients

8	ounces	chocolate (semi-sweet)	semi-sweet, coarsely chopped
3/4	cup	heavy whipping cream
2	tablespoons	corn syrup
3	containers	ice cream
9	x	chocolate bars	(approx. 50 g)
16	x	cookies	chocolate sandwich , (oreo)
1/4	cup	almonds	silvered and toasted

Directions

In top of double boiler over hot, not boiling, water, melt chocolate, cream and corn syrup, whicking until smooth; let cool.

Let ice cream soften at room temperature for 30 minutes.

Meanwhile, cover 10 inch cardboard circle with waxed paper and place in 11 inch springform pan.

Chop candy bars and cookies.

Spread 1 container of ice cream over bottom.

Sprinkle with half of the candy bars and cookies.

Drizzle with 1/2 cup of the sauce.

Repeat layers.

Spread third container of ice cream on top; drizzle with remaining sauce.

Sprinkle with almonds. Freeze for at least 3 hours.

(Cake can be removed from pan, wrapped well and frozen for up to one month.) Let soften in refrigerator for 30 minutes before serving.

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Recipe Bite

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Member Review

Brown Chicken Stock

Great recipe. It is my basic chiken stock recipe and works well. Just make sure that you reduce the broth after lifting the fat off. Broth should gell slightly in the fridge. Good recipe. Can't go wrong and you can add whatever you want to suit your tastes..

Reviewed by arrgee01