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    Ice Cream Cake

    Source of Recipe

    Southern Living

    List of Ingredients

    Don't know if this is the recipe you're talking about, but it sounds good anyway!

    Decadent Ice Cream Dessert
    1 1/4 cups cream-filled chocolate sandwich cookie crumbs
    3 tbsp. butter or margarine, melted
    Caramel Sauce
    1 quart chocolate ice cream, softened
    1 quart vanilla ice cream, softened
    6 (1.4 oz.) English toffee-flavored candy bars, crushed
    Chocolate Sauce
    1 quart coffee ice cream, softened

    Combine cookie crumbs and butter, mixing well. Press crumb mixture firmly over bottom of a 10-inch springform pan. Bake at 350 degrees for 6 minutes. Cool on wire rack.
    Spread 1/2 cup Caramel Sauce over crust, leaving a 1-inch border; freeze until set. Spread chocolate ice cream over Caramel Sauce; freeze until firm.
    Combine vanilla ice cream and crushed candy bars. Spread mixture over chocolate ice cream; freeze until firm. Spread 1 cup Chocolate Sauce over vanilla ice cream; freeze until set. Spread coffee ice cream over Chocolate Sauce. Cover tightly and freeze at least 8 hours. Remove dessert from freezer 10 minutes before serving; remove sides of springform pan, and slice dessert into wedges. Serve with remaining sauces. Yield:12-14 servings

    Caramel Sauce
    1/3 cup butter or margarine
    2 cups firmly packed brown sugar
    1/8 tsp. salt
    1 cup half-and-half, divided
    2 tsp. cornstarch
    2 tsp. vanilla extract

    Combine butter, brown sugar, salt and 3/4 cup half-and-half in a heavy saucepan. Cook over low heat, stirring constantly until sugar dissolves. Do not boil. Combine cornstarch and remaining 1/3 cup half-and-half; gradually stir into brown sugar mixture. Cook over low heat, stirring constantly until mixture thickens. Stir in vanilla. Yield: 2 cups

    Chocolate Sauce
    1 (6 oz.) package semisweet chocolate morsels
    1 (12 oz.) can evaporated milk
    2 cups sifted powder sugar

    Combine chocolate morsels and evaporated milk in a small heavy saucepan. Cook over medium heat, stirring constantly, until chocolate morsels melt. Stir in powdered sugar. Cook over medium heat, stirring frequently, 5 minutes or until sauce thickens. Yield: 2 cups

    (Source: SL 1991 Annual Recipes)





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