Homemade Ice Cream Cake Crunchies Recipes

Steps:

• Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.

Steps:

• Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.
• Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.
• Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
• Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.
• Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.
• To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.
• Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.

Steps:

• Line bottom and sides of 13x9-inch pan with waxed paper, leaving about 2 inches of waxed paper overhanging all sides of pan. Press ice cream evenly in pan. Cover with plastic wrap; freeze 2 hours or until firm.
• Heat oven to 350°F. Grease bottom only of another 13x9-inch pan with shortening or cooking spray; line pan with cooking parchment paper. Make and bake cake mix as directed on box, using water, oil and eggs. Cool 10 minutes; run knife around side of pan to loosen. Place cooling rack upside down over pan; turn rack and pan over. Remove pan and paper. Cool cake completely, about 1 hour.
• Beat pudding mix and milk with wire whisk 2 minutes; let stand 3 minutes. Cover; refrigerate 1 hour.
• Split cake horizontally to make 2 layers. Return bottom layer of cake to pan. Use waxed paper to lift ice cream from pan. Place ice cream on top of cake layer; top with remaining cake layer.
• Spread pudding evenly on cake. Sprinkle with cookie crumbs and gummy worm candies. Serve immediately. Store covered in freezer.