Hi, I’m Joana. Today, we’re going to prepare steven’s whoppers ice cream cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Steven’s Whoppers Ice Cream Cake Recipe
Steven’s Whoppers Ice Cream Cake is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Steven’s Whoppers Ice Cream Cake is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook steven’s whoppers ice cream cake using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Steven’s Whoppers Ice Cream Cake:
- Make ready 1 pouch Betty Crocker double chocolate chunk cookie mix
- Take 2/3 cup Ovaltine (chocolate flavor malted milk powder)
- Prepare 1/3 cup vegetable oil
- Prepare 2 tbsp water
- Prepare 1 egg
- Take 1/2 cup hot fudge topping
- Get 1 cup crushed Whoppers
- Prepare 2 cup good quality vanilla ice cream, softened
- Make ready 2 cup good quality chocolate ice cream, softened
- Prepare 1 cup Cool Whip topping, thawed
Instructions to make Steven’s Whoppers Ice Cream Cake:
- preheat oven to 350. spray a 10 inch springform pan lightly with cooking spray.
- in a large bowl, stir cookie mix, 1/3 c ovaltine, the oil, water, and egg until a soft dough forms. press half of dough into pan. bake 12-13 minutes, until set. DO NOT OVERBAKE, this is the crust and it will be too crunchy if overbaked!
- on a large, ungreased cookie sheet, press remaining dough into a 10 inch circle. bake same as above, cool for 5 minutes. remove from cookie sheet and cool 15 minutes on cooling rack.
- spread fudge over crust in pan. crumble the 10 inch cookie in a medium bowl and stir in Whoppers. sprinkle half over fudge layer and press lightly.
- in a large bowl, combine ice creams and remaining 1/3 c Ovaltine; stir until blended. gently spread over crumbs in pan. cover with Cool Whip, and top with remaining crumb mixture. cover with foil and freeze for 5 hrs or until firm.
- to serve, remove side of pan and let stand 5 minutes. cut with hot wet knife and enjoy!
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