Deep Dish Watermelon Ice Cream Cake – a delicious recipe with tubs, pkgs, whipping cream, Icing sugar, Sprinkles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle.
2
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
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
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
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.
378
kcal
Calories
39
g
Fat
3
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 tubs (946mL each) PC Ice Cream Shop Flavours Watermelon Crunch Ice Cream, 2 pkgs (350 g each) PC Eat the Middle First Cookies, 1 Cup (250 mL) 35% whipping cream, AAAA1/4 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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