Holiday Ice Cream Cake
Celebrate the season with a Holiday Ice Cream Cake made with layers of Breyers ice cream. A delightful treat for any holiday gathering!
Calories
210 (1 serving)
Calories from Fat
80 (1 serving)
Total Fat
9g (1 serving)
Saturated Fat
5g (1 serving)
Cholesterol
20mg (1 serving)
Sodium
90mg (1 serving)
Total Carbs
31g (1 serving)
Dietary Fiber
2g (1 serving)
Sugars
24g (1 serving)
Protein
3g (1 serving)
Calcium
8% (1 serving)
Iron
4% (1 serving)
Vitamin C
40% (1 serving)
Vitamin A
4% (1 serving)
- 2 containers (1.5 qt. ea.) Breyers® Natural Strawberry Ice Cream and/or Breyers® Natural Vanilla Ice Cream
- 20 chocolate-filled oblong sandwich cookies
- 1 cup hot fudge topping
- 1 1/2 quarts strawberries, hulled
- 1/4 cup strawberry ice cream topping
Directions
Print1. Cut cartons from Breyers® All Natural Strawberry and Vanilla Ice Cream with scissors. Arrange Ice Cream on its side, then cut each crosswise into 4 slices.
2. Arrange 4 Ice Cream slices in 9-inch springform pan, pressing to form an even layer almost to the edge. Place cookies vertically against side of pan with sides touching, pressing Ice Cream against cookies to help stand up. Evenly pour in room temperature hot fudge topping, then top with remaining 4 Ice Cream slices, pressing to form an even layer. Cover and freeze 5 hours or overnight.
3. To serve, remove ring from pan and arrange cake on serving platter. Garnish with strawberries, then brush strawberries with strawberry ice cream topping. Garnish, if desired, with whipped cream and a holiday ribbon.
