Day-At-The-Beach Ice Cream Cake
Combine Breyer’s Chocolate Ice Cream or Natural Vanilla Ice Cream with vanilla cream-filled sandwich cookies for a delightful cake.
Calories
230 (1 serving)
Calories from Fat
110 (1 serving)
Total Fat
12g (1 serving)
Saturated Fat
5g (1 serving)
Trans Fat
2g (1 serving)
Cholesterol
20mg (1 serving)
Sodium
55mg (1 serving)
Total Carbs
28g (1 serving)
Dietary Fiber
1g (1 serving)
Sugars
24g (1 serving)
Protein
3g (1 serving)
Calcium
6% (1 serving)
Iron
6% (1 serving)
Vitamin A
4% (1 serving)
- 2 containers (1.5 qt. ea.) Breyers® Chocolate Ice Cream or Breyers® Natural Vanilla Ice Cream, divided
- 1 package (16 oz.) vanilla cream-filled oblong sandwich cookies
- Beach Decorations*
Directions
Print1. Into 9-inch springform pan, scoop about 1/2 of 1 container Breyers® Chocolate Ice Cream, pressing to form an even layer. Place 20 cookies vertically against side of pan with sides touching, pressing Ice Cream against cookies to help stand up. In food processor, process remaining cookies until fine crumbs; set aside.
2. Into pan, scoop remaining 1/2 container Ice Cream, pressing to form an even layer; sprinkle with 3/4 cup cookie crumbs. Scoop in remaining Ice Cream, pressing to form an even layer. Cover and freeze 5 hours or overnight. To serve, remove ring from pan and arrange cake on serving platter.
3. For Beach Decorations, cut fruit leather and bubble gum into strips for "beach towels" and "rafts" and mold fruit chews into "surfboards". Use blue icing to attach bear-shaped cookies to "beach towels", "rafts" and ring candies. Chill icing, if needed, until firm enough to hold bears. Chill decorations until ready to add to cake.
4. Sprinkle remaining cookie crumbs on 1/2 of cake for "beach". Use icing on other 1/2 for "water" and "waves". Garnish with prepared decorations and paper "beach umbrella". Freeze until ready to serve.
