Dirtworm Ice-cream Cake
It's summertime here in the Southern US, so that means it's hot. Really very hot. I think it reached almost 99F here in Arkansas today! Urgh, that's too hot! And, it's only going to get hotter as we roll into August.
So, I thought I would make the boys a refreshing cold ice cream cake for dessert! Now, I love a good ice cream cake. They always remind me of fun summer parties when I was younger but wow, are they expensive! I think I spent less than $15 dollars making this cake, whereas purchasing one at a Dairy Queen would probably be closer to $30.
Making the cake wasn't particularly hard, just time consuming. I believe it's an easy enough recipe that even a beginner could make it!
So, let's dig in. Pun intended!
Here's what you'll need:
Nonstick cooking spray, a 10-inch springform pan, and a food processor fitted with a blade. If you don't have a food processor, don't worry. You can grind up the chocolate graham crackers by putting them into a large ziplock baggie and then taking your rolling pin to them (or a food tenderizer- just something heavy enough to break up the graham crackers into a fine grind). Also, you'll need some plastic wrap and some aluminum foil.
Gather up your ingredients and let's bake.
Ingredients:
for the pie:
8 tablespoons unsalted butter, melted
9 ounces of thin chocolate graham crackers (or you could use the cookies from oreo cookies, but make sure you remove the white cream layer)
1 quart of chocolate ice cream
1 quart of triple brown ice cream
1 (16 oz ) jar of thick hot fudge topping
for the decorations:
1 (8oz) package of gummy worms (or other gummy animal of your choice)
1 (3 oz) chocolate sprinkles dessert topping
Directions:
1. For the pie shell: Begin by preheating your oven to 350F. Spray a 10-inch springform pan with nonstick cooking spray and set aside.
Place the chocolate graham crackers (or cookies) in the bowl of your food processor that has been fitted with a blade. Pulse a few times, then process until fine.
2. In a microwave, melt your unsalted butter. Pour the melted butter over the crumbs, and pulse several times to combine.
Remove about 1/3 cup and reserve for your topping. Transfer the
remaining mixture into your prepared pan.
Using the back of a
flat-bottomed measuring cup, press the mixture into the bottom of the
pan until it covers the entire pan.
3. Bake for 10 minutes. Remove from the oven and allow to cool completely.
Remove the ice creams from the freezer and allow to soften to room temperature, or until it is easy to spread. Carefully spread your chocolate ice cream over the crumb base using the back of a spoon or an offset spatula.
At this point, I would cover it with a bit of plastic wrap and put it back in the freezer for a bit to allow the chocolate ice cream layer to firm up a bit before putting the next layer. I didn't do this and I wish I did. It turned out fine, but I did notice some of the dark chocolate bleeding up into my next layer. Either way it will be delicious!
Top with your next layer of ice cream. Press plastic wrap onto the surface and freeze for about an hour or until firm.
4. Once the ice cream has hardened, remove the plastic wrap and quickly dollop the top with your chocolate fudge topping. Sprinkle on your reserved chocolate cookie crumbs, then top with the chocolate sprinkles. Lastly, arrange the gummy worms on top. Cover the pan with foil and place it back in the freezer for at least 2 hours, or overnight - if you can wait that long - before serving.
This icecream cake was so delicious! I'll definitely be making this again in the future! I think this recipe would be so easy to switch up!
Want strawberries? Switch the ice creams to a vanilla and a strawberry, change the crust to a regular graham cracker crust and then top with fresh strawberries and whipped cream before serving.
Or other berries too- blueberries, raspberries or even blackberries would make for a delicious summertime treat!
Enjoy!
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