Thursday, July 8, 2010

Ice cream cake with graham cracker crust

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At our house this is a favorite for summer birthdays:

an ice cream cake with graham cracker crust.

I love it too, it is easy, and if you use your favorite ice cream flavors, it's pretty much impossible to mess it up :)


· 11 whole graham crackers

· 3 tablespoons sugar

· 1 stick butter

· 2 boxes of ice cream, soft

· 1 box whipped topping (defrosted ahead of time)

· Chocolate syrup/caramel syrup/nuts/crushed chocolate chips/etc. for decorating

Preheat the oven at 350 F. Crush the graham crackers in a Ziplock bag with a rolling pin. Melt the stick of butter in the microwave in a medium bowl. Put the graham cracker crumbs and sugar in the bowl and mix.

Put in the bottom of a springform pan, (I use my largest, diameter about 10.5 inches) and press. Bake at 350 for 12 minutes.

Let the crust cool down and let the ice melt (shouldn’t be liquid, just soft). Scoop the 2 layers of ice cream in on the crust, starting at the edges and fill in. Press so make sure it is compacted. Spread whipped topping on top of the cake and decorate. Cover with saran wrap and freeze.

Take the cake out of the freezer just before serving. Let it sit on the counter for a few minutes, and then the springform should come right off.


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