Samoas Girl Scout Cookie Ice Cream Cake
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
47
Spice
61
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Line a 9-inch-round, 1-inch-deep cake pan with plastic wrap, making sure the plastic is tucked into the sides of the pan and leaving at least a 2-inch overhang on all sides
2
Fill the bottom of the pan with about 1/3 of the coarsely chopped cookies, arranging them so that they lay flat against the cake pan (there will be some small gaps in the "crust")
3
In a large bowl, combine the remaining chopped cookies with the slightly softened vanilla ice cream, folding to incorporate the cookies into the ice cream
4
Spoon the ice cream on top of the cookies in the pan, packing it down into the cookie crust
5
Use a knife to spread the ice cream evenly and smooth the top
6
Press plastic wrap directly on the surface of the ice cream then wrap the entire cake pan in a double layer of plastic wrap and freeze until firm, at least 2 hours or overnight
7
DO AHEAD: The ice cream cake can be prepared ahead, wrapped in a double layer of plastic wrap, and frozen up for to 2 days
8
In a small saucepan over low heat, warm the caramel sauce
9
In a second small saucepan over low heat, warm the chocolate sauce
10
Take the ice cream cake out of the freezer and remove the double layer of plastic wrap, along with the plastic wrap pressed on the surface of the ice cream
11
Using the overhanging plastic wrap that lines the pan, carefully lift the cake from the pan and place it on a large plate or serving platter
12
Place a second large plate on top of the cake then invert the cake, remove the first plate, and peel off the plastic wrap
13
Place the original large plate or platter on top of the cake and invert it a final time so that the cookie crust is on the bottom
14
Using 2 small spoons, drizzle the chocolate and caramel sauces over the ice cream cake
15
Serve immediately
16
Line a 9-inch-round, 1-inch-deep cake pan with plastic wrap, making sure the plastic is tucked into the sides of the pan and leaving at least a 2-inch overhang on all sides
17
Fill the bottom of the pan with about 1/3 of the coarsely chopped cookies, arranging them so that they lay flat against the cake pan (there will be some small gaps in the "crust")
18
In a large bowl, combine the remaining chopped cookies with the slightly softened vanilla ice cream, folding to incorporate the cookies into the ice cream
19
Spoon the ice cream on top of the cookies in the pan, packing it down into the cookie crust
20
Use a knife to spread the ice cream evenly and smooth the top
21
Press plastic wrap directly on the surface of the ice cream then wrap the entire cake pan in a double layer of plastic wrap and freeze until firm, at least 2 hours or overnight
22
DO AHEAD: The ice cream cake can be prepared ahead, wrapped in a double layer of plastic wrap, and frozen up for to 2 days
23
In a small saucepan over low heat, warm the caramel sauce
24
In a second small saucepan over low heat, warm the chocolate sauce
25
Take the ice cream cake out of the freezer and remove the double layer of plastic wrap, along with the plastic wrap pressed on the surface of the ice cream
26
Using the overhanging plastic wrap that lines the pan, carefully lift the cake from the pan and place it on a large plate or serving platter
27
Place a second large plate on top of the cake then invert the cake, remove the first plate, and peel off the plastic wrap
28
Place the original large plate or platter on top of the cake and invert it a final time so that the cookie crust is on the bottom
29
Using 2 small spoons, drizzle the chocolate and caramel sauces over the ice cream cake
30
Serve immediately