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Checkerboard Ice Cream Cake

Checkerboard Ice Cream Cake
“I love serving this special five-ingredient dessert to company because it looks so impressive. Everyone always wants to know the secret to making it,” shares Erica Hunt of Gouverneur, New York.
10-12 ServingsPrep: 30 min. + freezing

Ingredients

  • 3 cups cream-filled chocolate sandwich cookie crumbs
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 5 cups vanilla ice cream, softened
  • 4 cups chocolate ice cream, softened

Directions

  • In a large bowl, combine the cookie crumbs, sugar and butter; set
  • aside 1 cup for topping. Press remaining crumb mixture onto the
  • bottom and 1-1/2 in. up the sides of an ungreased 10-in. springform
  • pan.
  • Drop 1-3/4 cups vanilla ice cream by tablespoonfuls around edge of
  • pan; flatten and smooth with a spatula into a 1-1/2-in.-wide ring.
  • Drop 1 cup chocolate ice cream by tablespoonfuls next to the vanilla
  • ring; flatten and smooth with a spatula into a 1-1/2-in.-wide ring.
  • Fill in center with 1/4 cup vanilla ice cream. Freeze for 30
  • minutes.
  • Drop 1-3/4 cups chocolate ice cream by tablespoonfuls over vanilla
  • ice cream around edge of pan; smooth with a spatula into a
  • 1-1/2-in.-wide ring. Drop 1 cup vanilla ice cream by tablespoonfuls
  • next to the chocolate ring; smooth with a spatula into a
  • 1-1/2-in.-wide ring. Fill in center with 1/4 cup chocolate ice
  • cream. Freeze for 30 minutes.
  • Repeat pattern of first layer of ice cream. Sprinkle with reserved
© Taste of Home 2013

2 of 2

Checkerboard Ice Cream Cake (continued)

Directions (continued)

  • crumb mixture. Cover and freeze until firm. May be frozen for up to
  • 2 months. Remove from the freezer 10 minutes before serving. Yield:
  • 10-12 servings.
Nutrition Facts: 1 serving (1 piece) equals 485 calories, 26 g fat (13 g saturated fat), 60 mg cholesterol, 345 mg sodium, 60 g carbohydrate, 3 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013