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Categories:Viewed: 39 - Published at: 8 years ago
Ingredients
- 2 (946 ml) containers pc ice cream shop flavours watermelon crunch ice cream
- 2 (350 g) packages pc eat the middle first cookies
- 250 ml whipping cream
- 1/4 cup ml icing sugar
- 1 tablespoon candy sprinkles
Method
- Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle.
- Place cookies in food processor; pulse until fine crumbs. Press crumbs into bottom and up side of 9-inch (2.5 L) spring form pan; freeze for 30 minutes.
- Scrape softened ice cream into cookie crust. Using back of large spoon, push ice cream down to remove any air pockets. Smooth top with knife or offset spatula; place in freezer.
- Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined.
- Remove cake from freezer; top with whipped cream and sprinkles. Return to freezer for 4 to 6 hours or overnight until frozen. Before serving, let sit at room temperature for 5 to 10 minutes.
- More recipe ideas are available online at pc.ca.
