Ingredients
- 2 1 1/2-quart containers vanilla ice cream
- 1 9-ounce package chocolate wafers (such as Nabisco Famous)
- 1 7-to-8-ounce bottle chocolate shell ice cream topping
- 1 1 1/2-quart container chocolate ice cream
- 5 cups whipped cream
- Rainbow sprinkles, for decorating (optional)
Directions
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.
Photograph by Steve Giralt

Photo: Ice Cream Crunch Cake Recipe

















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By McJilly717
on March 08, 2013
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Turned out fabulous! To make the cake easier to remove I made a simple Oreo cookie crust using butter and cookies. I read the reviews & didn't like the idea of the magic shell making the center too hard to cut so instead I pulsed some Oreo cookies in the food processor then added a 16oz jar of hot fudge (not heated and stirred it together for the crunch layer. It turned out just like a DQ cake! My husband and his family LOVED this! Will definitely make again sometime!
By msd11177
on October 19, 2012
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Simple, tasty. I read some reviews first, and for the crunch center, I decided to use ground-up oreos and melted semi-sweet chocolate chips instead of the suggested chocolate shell. Came out great and was easy to do. I also added food coloring to the whipped cream to decorate.
By bonnie6010
on September 29, 2012
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I made this for a family birthday. I couldn't find crisp chocolate cookies so used soft fudge cookies which made larger crumbs. When the large crumbs were mixed with magic shell and frozen they made a rock hard layer. The family will remember how long it took to saw the ice cream cake apart. It was delicious and entertaining. I would make this again swapping a chololate sauce for the magic shell.
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