CHECKERBOARD ICE CREAM CAKE

Checkerboard Ice Cream Cake image

"I love serving this special five-ingredient dessert to company because it looks so impressive. Everyone always wants to know the secret to making it," shares Erica Hunt of Gouverneur, New York.

Provided by Taste of Home

Time 30m

Yield 10-12 servings.

Number Of Ingredients 5

Ingredients

3 cups cream-filled chocolate sandwich cookie crumbs
1/2 cup sugar
1/2 cup butter, melted
5 cups vanilla ice cream, softened
4 cups chocolate ice cream, softened

Steps:

In a large bowl, combine the cookie crumbs, sugar and butter; set aside 1 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of an ungreased 10-in. springform pan. , Drop 1-3/4 cups vanilla ice cream by tablespoonfuls around edge of pan; flatten and smooth with a spatula into a 1-1/2-in.-wide ring. Drop 1 cup chocolate ice cream by tablespoonfuls next to the vanilla ring; flatten and smooth with a spatula into a 1-1/2-in.-wide ring. Fill in center with 1/4 cup vanilla ice cream. Freeze for 30 minutes. , Drop 1-3/4 cups chocolate ice cream by tablespoonfuls over vanilla ice cream around edge of pan; smooth with a spatula into a 1-1/2-in.-wide ring. Drop 1 cup vanilla ice cream by tablespoonfuls next to the chocolate ring; smooth with a spatula into a 1-1/2-in.-wide ring. Fill in center with 1/4 cup chocolate ice cream. Freeze for 30 minutes. , Repeat pattern of first layer of ice cream. Sprinkle with reserved crumb mixture. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 485 calories, Fat 26g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 345mg sodium, Carbohydrate 60g carbohydrate (44g sugars, Fiber 3g fiber), Protein 6g protein.