Samoa Ice Cream Cake
Jun 27, 2016 23:21:14 GMT -5
Post by PurplePuppy on Jun 27, 2016 23:21:14 GMT -5
Samoa Ice Cream Cake
The crust:
1 1/4 cups cookie crumbs, I used shortbread, but any mild vanilla flavoured cookie will do.
1 tbsp white granulated sugar
3 tbsp butter, melted
Combine crust ingredients together and pour them into a 9" springform pan. I greased the bottom of mine.
Spread evenly, pat down firmly and bake for 8 minutes at 350 F until edges are light brown.
Set aside and allow to cool completely.
For the crumble filling and topping:
3/4 cup all-purpose flour
3/4 cup old fashioned or quick cooking oats
1/4 cup packed brown sugar
1/2 cup pecans chopped
1 cup sweetened shredded coconut
1/2 cup butter, melted
1/2 cup miniature chocolate chips
Combine all the ingredients except for the chocolate chips and stir well.
Pour into the bottom of a greased 9x13" baking dish and bake at 400 F for about 15 minutes until a light golden brown.
Remove from oven and immediately stir up with a spoon, crumbling the mixture.
Allow to cool completely and then add stir in chocolate chips.
Set aside.
Filling (which is also a good no-churn ice cream recipe)
8 oz cream cheese @ room temperature
14 oz can sweetened condensed milk
12 oz (1 litre or 4 cups) Cool Whip or other brand whipped dessert topping
1 tsp vanilla extract
1 cup caramel sauce (divided)
Beat cream cheese for 3 minutes until smooth.
Add sweetened condensed milk an beat an additional 5 minutes or until it is very smooth (scrape down sides of bowl at least once).
Stir in vanilla.
Fold in the Cool Whip topping.
Assembly:
Take half of the filling and spread over the prepared and cooled crust.
Sprinkle with half of the crumble mix.
Drizzle 1/2 cup of the caramel sauce over the crumble.
Top with the other half of the filling.
Sprinkle the remaining crumble on top.
Cover with foil and freeze for a minimum of 4 hours or overnight.
Drizzle with caramel before serving if desired.
The crust:
1 1/4 cups cookie crumbs, I used shortbread, but any mild vanilla flavoured cookie will do.
1 tbsp white granulated sugar
3 tbsp butter, melted
Combine crust ingredients together and pour them into a 9" springform pan. I greased the bottom of mine.
Spread evenly, pat down firmly and bake for 8 minutes at 350 F until edges are light brown.
Set aside and allow to cool completely.
For the crumble filling and topping:
3/4 cup all-purpose flour
3/4 cup old fashioned or quick cooking oats
1/4 cup packed brown sugar
1/2 cup pecans chopped
1 cup sweetened shredded coconut
1/2 cup butter, melted
1/2 cup miniature chocolate chips
Combine all the ingredients except for the chocolate chips and stir well.
Pour into the bottom of a greased 9x13" baking dish and bake at 400 F for about 15 minutes until a light golden brown.
Remove from oven and immediately stir up with a spoon, crumbling the mixture.
Allow to cool completely and then add stir in chocolate chips.
Set aside.
Filling (which is also a good no-churn ice cream recipe)
8 oz cream cheese @ room temperature
14 oz can sweetened condensed milk
12 oz (1 litre or 4 cups) Cool Whip or other brand whipped dessert topping
1 tsp vanilla extract
1 cup caramel sauce (divided)
Beat cream cheese for 3 minutes until smooth.
Add sweetened condensed milk an beat an additional 5 minutes or until it is very smooth (scrape down sides of bowl at least once).
Stir in vanilla.
Fold in the Cool Whip topping.
Assembly:
Take half of the filling and spread over the prepared and cooled crust.
Sprinkle with half of the crumble mix.
Drizzle 1/2 cup of the caramel sauce over the crumble.
Top with the other half of the filling.
Sprinkle the remaining crumble on top.
Cover with foil and freeze for a minimum of 4 hours or overnight.
Drizzle with caramel before serving if desired.
