Hi, I’m Laura. Today, I’m gonna show you how to make steven’s whoppers ice cream cake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit more unique. This will be really 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 favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Steven’s Whoppers Ice Cream Cake is something which I’ve loved my entire life. They’re nice and they look fantastic.
To be with this recipe, we must first 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:
- Get 1 pouch Betty Crocker double chocolate chunk cookie mix
- Get 2/3 cup Ovaltine (chocolate flavor malted milk powder)
- Prepare 1/3 cup vegetable oil
- Get 2 tbsp water
- Make ready 1 egg
- Make ready 1/2 cup hot fudge topping
- Prepare 1 cup crushed Whoppers
- Prepare 2 cup good quality vanilla ice cream, softened
- Prepare 2 cup good quality chocolate ice cream, softened
- Take 1 cup Cool Whip topping, thawed
Instructions 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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