Are you looking for a kid-friendly dessert for the holidays? This ice cream cake will get rave reviews and the little ones will be asking for a second serving.This is a great opportunity to gather the family together, place a candle on the cake, and sing “Happy Birthday” to Jesus. This has become a fun tradition at our home with our children and grandchildren! And, this ice cream cake contains all pure ingredients. No preservatives or additives.
ICE CREAM CAKE
Double chocolate chip cookies (page 85) or chewy oatmeal cookies (page 235)
1-1/2 quarts ice cream (page 37)
3/4 cup chocolate syrup (page 201)
Traditional whipped cream (page 37)
Mini chocolate chips or peanuts, optional garnish
Looking for ingredients? Buy them here!
Preheat oven to 350°F. Prepare one recipe of the double chocolate chip cookies or a half recipe of the chewy oatmeal cookies and pat in a buttered 9×13 glass pan.
Bake 20 minutes. Cool. Layer softened ice cream on top of cookie layer. Freeze.
Prepare chocolate syrup. Cool. Spread 3/4 cup chocolate syrup over ice cream layer.
Place in freezer. Prepare whipped cream. Layer whipped cream on top of chocolate syrup. Freeze.
Remove from freezer 15 minutes before serving.
Makes 12 to 15 servings
VARIATION: Mint chocolate chip ice cream with the double chocolate chip cookie crust is a delicious variation! You can make your own by adding peppermint flavoring and mini chocolate chips to your ice cream,or buy the purest you can find at your local market (I purchased the Humboldt brand of ice cream from our local grocery store).