Checkerboard Ice Cream Cake Recipe
Checkerboard Ice Cream Cake Recipe photo by Taste of Home

Checkerboard Ice Cream Cake Recipe

Publisher Photo
“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.
TOTAL TIME: Prep: 30 min. + freezing
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. + freezing
MAKES: 10-12 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Repeat pattern of first layer of ice cream. Sprinkle with reserved 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.
Originally published as Checkerboard Ice Cream Cake in Simple & Delicious July/August 2007, p52

Nutritional 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.

Reviews for Checkerboard Ice Cream Cake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 1, 2014

ho

MY REVIEW
Reviewed Aug. 30, 2013

this is for dongreenfield. I have made this once and it came out fine. You have to work very quickly when you put the ice cream on the first layer then be sure you let it freeze for 30 minutes before adding the second layer. Perhaps using your checkboard pan took too much time and just dropping the ice cream would have been quicker. The ganache you may have not cooled enough. let it cool completely before pouring over the ice cream. better luck next time. hope this helps.

MY REVIEW
Reviewed Jul. 13, 2010

This was the hardest thing to do. I actually have a Pampered Chief checkerboard cake pans and seperator so I used those to build the cake. The ice cream was melting before I was half-way finished with one circle. So I ended up getting a gallon bag and put ice in it. Then put the bag on my granite counter top and put the pan on top to try and keep it cold. So the cake turned out ok - but I wanted to cover the cake with a ganache instead of cookies - just like the icre cream cakes in the stores. What a mess! I don't think I let the ganache cool down enough before pouring it on the ice cream. It was like watching Frosty the Snowman melt. :(

So I may try this again - but I am going to have to come up with a better way to keep the ice cream from melting during the building stage.

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