Ice Cream Cake
A layered ice cream cake with ladyfingers, crunchy cookie mix-ins, and a glossy chocolate glaze. The perfect surprise alongside pumpkin pie.
Ingredients
- 2 packages ladyfingers (Publix bakery often carries them)
- 2 quarts of your favorite ice cream flavors
- 1 pint of another ice cream flavor
- 1 (4-ounce) German chocolate bar (green box)
- 1 ounce semisweet chocolate
- 1/2 stick butter
- 2 eggs
For the Crunch
- 1 bag Tate’s chocolate chip cookies
- (Optional) Shredded coconut, nuts, extra chocolate chips
Directions
- Line the bottom of a 10” springform pan with ladyfingers, then line the sides with more. Some may be leftover.
- Soften 1 quart of ice cream and spread over the ladyfingers. Sprinkle with cookie crunch. Cover with foil and freeze.
- Repeat with the pint of ice cream + crunch, freeze, then the last quart (skip crunch). Freeze again.
- For the topping: Melt 4 oz German chocolate, 1 oz semisweet chocolate, and 1/2 stick butter in a tempered bowl over simmering water. Remove from heat and let cool slightly.
- Beat 2 eggs separately, then whisk rapidly into cooled chocolate until glossy. Let cool completely.
- Pour cooled chocolate glaze over the frozen cake, smoothing with a spatula. Sprinkle more crunch on top.
- Freeze until ready to serve. Slice and enjoy!
Pro Tip
Make at least one day in advance. Store in freezer, covered with plastic wrap or foil. For crunch layers, pulse cookies, nuts, or coconut in a food processor—leave some texture, not powder!
