Hello, I’m Jane. Today, I will show you a way to prepare steven’s whoppers ice cream cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Steven’s Whoppers Ice Cream Cake Recipe
Steven’s Whoppers Ice Cream Cake is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Steven’s Whoppers Ice Cream Cake is something which I have loved my whole life.
To be with this recipe, we must prepare a few ingredients. You can cook steven’s whoppers ice cream cake using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Steven’s Whoppers Ice Cream Cake:
- Prepare 1 pouch Betty Crocker double chocolate chunk cookie mix
- Make ready 2/3 cup Ovaltine (chocolate flavor malted milk powder)
- Take 1/3 cup vegetable oil
- Get 2 tbsp water
- Prepare 1 egg
- Make ready 1/2 cup hot fudge topping
- Prepare 1 cup crushed Whoppers
- Make ready 2 cup good quality vanilla ice cream, softened
- Take 2 cup good quality chocolate ice cream, softened
- Prepare 1 cup Cool Whip topping, thawed
Steps to make Steven’s Whoppers Ice Cream Cake:
- preheat oven to 350. spray a 10 inch springform pan lightly with cooking spray.
- in a large bowl, stir cookie mix, 1/3 c ovaltine, the oil, water, and egg until a soft dough forms. press half of dough into pan. bake 12-13 minutes, until set. DO NOT OVERBAKE, this is the crust and it will be too crunchy if overbaked!
- on a large, ungreased cookie sheet, press remaining dough into a 10 inch circle. bake same as above, cool for 5 minutes. remove from cookie sheet and cool 15 minutes on cooling rack.
- spread fudge over crust in pan. cble the 10 inch cookie in a medium bowl and stir in Whoppers. sprinkle half over fudge layer and press lightly.
- in a large bowl, combine ice creams and remaining 1/3 c Ovaltine; stir until blended. gently spread over cbs in pan. cover with Cool Whip, and top with remaining cb mixture. cover with foil and freeze for 5 hrs or until firm.
- to serve, remove side of pan and let stand 5 minutes. cut with hot wet knife and enjoy!
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