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Chocolate Dome Ice Cream Cake

Ingredients

  • 2 quarts (1/2 gallon) coffee ice cream, softened

  • 2 cups chopped pecans

  • 2 quarts (1/2 gallon) chocolate ice cream, softened

  • 2 1/2 cups butterfinger candy, chopped

  • 50 Oreo cookies

  • 1 1/2 sticks butter, melted

  • 2 quarts (1/2 gallon) vanilla ice cream softened

  • 2 1/2 cups Magic Shell syrup

  • Caramel sauce, warmed

NOTE:

Any ice cream of your choice can be substituted.

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Directions

  1. Line an 8-quart stainless bowl with plastic wrap with the wrap hanging over the side of bowl.  

  2. Pour the coffee ice cream into the bowl, smooth out the surface then sprinkle pecans generously over ice cream; freeze for 1 hour, until firm.

  3. Pour the chocolate ice cream into the bowl, smooth out the surface then sprinkle butterfinger pieces generously over ice cream; freeze for 1 hour, until firm.

Crust:

  1. Pour the Oreo cookies into a food processor; pulse until fine crumbs.  Add butter and pulse until combine. 

  2. Pour the vanilla ice cream into the bowl, smooth out the surface then sprinkle cookie crumbs evenly over ice cream making sure to press down firmly; freeze for 4-6 hours, until firm.

  3. Turn the ice cream pie onto a platter lined with parchment paper so that the paper overhangs the platter. 

  4. Peel off the plastic wrap and pour the Magic Shell syrup over entire ice cream pie. 

  5. Carefully remove the parchment paper.  Cut big slices of the pie, drizzle with the warm caramel sauce.

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