Holiday Ice Cream Cake – a delicious recipe with Breyers, chocolate sandwich cookies, strawberry jelly, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut cartons from Breyers(R) All Natural Strawberry and Vanilla Ice Cream with scissors. Arrange Ice Cream on its side, then cut each crosswise into 4 slices.
2
Arrange 4 Ice Cream slices in 9-inch springform pan, pressing to form an even layer almost to the edge. Place cookies vertically against side of pan with sides touching, pressing Ice Cream against cookies to help stand up. Evenly pour in room temperature hot fudge topping, then top with remaining 4 Ice Cream slices, pressing to form an even layer. Cover and freeze 5 hours or overnight.
3
To serve, remove ring from pan and arrange cake on serving platter. Garnish with strawberries, then brush strawberries with jelly. Garnish, if desired, with whipped cream and a holiday ribbon.
2771
kcal
Calories
155
g
Fat
310
g
Carbs
26
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: 3 quarts Breyers(R) Natural Strawberry Ice Cream and/or Breyers (R) Natural Vanilla Ice Cream, 20 chocolate sandwich cookies, 1/4 cup strawberry jelly, 1 1/2 quarts strawberries hulled, and more.
Yes, Holiday 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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