Sunday, June 10, 2012

Twix Ice Cream Cake- Easy

       next time I'll post a real pic

Recipe By: Holly Lofthouse from

  • 1 (1.5 quart) vanilla Ice cream, slightly softened
  • 1 (16 oz) jar of caramel sauce
  • 1 cup milk chocolate chips
  • 1/2 cup butter, softened
  • 2 tablespoons sugar
  • 1/4 cup brown sugar
  • 1 cup flour
  • 1/2 teaspoon vanilla extract

Directions:  In a 9x13 glass dish spread out the ice cream evenly. 
Cover and place in freezer. Freeze to set for 2 hours.
While the ice cream is setting start making the cookie topping. 
Preheat oven to 350 degrees. Cream butter and sugars in a medium
 bowl. Stir in vanilla and flour until well mixed. Spread dough into a
 foil-lined 8x8 baking dish. Bake for 15 minutes or slightly golden.
 Remove from heat and let stand until completely cooled.

Once Ice cream is all set and cookie topping is completley cooled,  
take ice cream out of freezer. Pour the caramel sauce evenly over 
ice cream. Break apart the cookie topping into big chunks and 
sprinkle evenly over caramel.
Melt chocolate chips in a microwavable bowl. Heat at 30 second
 intervals until melted. Stir and then drizzle over the cookie 
topping. Re-cover and place back into freezer for 6 hours or 
overnight to completely re-freeze. 
Slice into squares and serve! 

Nothing to dislike about this ice cream cake!  It was so good with that 
cookie dough-twix layer on top of the ice cream with the hardened
 melted chocolate chips.  Divine!  I wonder if I  should double layer 
the cookie part- one on the bottom of the pan, one on the top of the 
ice cream.  Next time.  

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