Butterscotch Ice Cream Dessert Cake
Recipe: #7042
December 04, 2012
Categories: Baby Shower, Birthday, Christmas, Cinco de Mayo, Easter, Fathers Day Game/Sports Day, July 4th, Labor Day, Mothers Day, Sunday Dinner, Thanksgiving, more
"I made this cake lst summer and I like it even better than Dairy Queen's ice cream cake. Make this really early in the day there is a freezing time of 8 hours"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (402.7 g)
- Calories 906.6
- Total Fat - 86.2 g
- Saturated Fat - 51 g
- Cholesterol - 240.6 mg
- Sodium - 255.8 mg
- Total Carbohydrate - 27.3 g
- Dietary Fiber - 0.4 g
- Sugars - 14.6 g
- Protein - 10 g
- Calcium - 339.1 mg
- Iron - 0.5 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Pre-heat oven to 325 degrees. Mix cookie crumbs and butter; press evenly onto bottom of 10-inch springform pan; bake for 8 minutes.
Step 2
Meanwhile, place chocolate chips in medium heatproof bowl; set aside. In small sauce pot, bring heavy cream to a simmer. Pour hot cream over chocolate and let stand 5 minutes. Add butter and stir until smooth. Pour chocolate sauce over cookie base and let cool in freezer.
Step 3
Once fudge sauce on the cookie base has completely cooled, transfer ice cream to very large mixing bowl and beat with an electric mixer to further soften.
Step 4
Pour 1/3 of ice cream evenly over firm chocolate crust. Drizzle 1/3 of butterscotch over ice cream; repeat two more times. Top with crushed Skor bars. Freeze 8 hours.
Tips
No special items needed.
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