Deep Dish Watermelon Ice Cream Cake – a delicious recipe with containers, first cookies, whipping cream, icing sugar, sprinkles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle.
2
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.
3
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.
4
Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined.
5
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.
6
More recipe ideas are available online at pc.ca.
417
kcal
Calories
41
g
Fat
11
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 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, and more.
Yes, Deep Dish Watermelon Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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