Peppermint Ice Cream Cake Recipe - Martin Bros. Distributing

Martin Bros. Recipes

Peppermint Ice Cream Cake

Keywords: Desserts

Added: November 18, 2014

SERVINGS: 8
1-1/2 cups Mondelez Nabisco Oreo Medium Cookie Pieces (412650)
1/4 cup Sugar
1/3 cup Butter, melted
3 qt Wells’ Blue Bunny Peppermint Stick Ice Cream (990190)
1 qt Rich’s Ready To Whip Non-Dairy Topping (988158), prepared
1/2 cup Lyons Mellow Hot Fudge Topping (771130), warmed

Allow ice cream to sit at room temperature 10-15 minutes. Preheat oven to 350°F. Mix cookie pieces, sugar and melted butter; pat into 8 inch spring form pan. Bake on baking sheet for 6-8 minutes; set aside or place in cooler until cool. Scoop ice cream into crust to fill halfway, pressing down to keep air bubbles out. Place layer of warm hot fudge. Continue to fill with ice cream within a half inch of top of pan. Freeze for approximately 30 minutes. Top with prepared whipped topping. Garnish as desired.


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