Ice Cream Cake


  • 2 Litre container of Chapman's Original Chocolate Caramel Ice Cream
  • 2 Litre container of Chapman's Original Vanilla Ice Cream
  • 2 cups of Oreo Cookies (crushed)
  • 1 jar of Chocolate Sundae Topping


You will need a spring form pan for this recipe. Take out your chocolate caramel ice cream and put it on the counter until it softens up. When it has softened, scoop out and put in your spring form pan smoothing it out evenly. Place in freezer until it has firmed up. Spread the cookies on top of the chocolate caramel ice cream, reserving some for the top after it is finished. Spread the chocolate sundae topping over the cookies evenly. Saving some for the very top of the cake. Put back in the freezer. Take out the vanilla ice cream until softened. Scoop out and put on top of the chocolate sundae/cookie mixture. Sprinkle the leftover cookie crumbs on top and drizzle the top with remaining chocolate topping. Put in freezer for at least 4 hours until frozen solid. When you are ready to eat pull from freezer and let sit a few minutes before serving. If you have difficulty removing the outside of the spring form pan, take a butter knife and run it under hot water and run around the edge of the pan loosening up the cake.

Submitted by Karen of Pembroke, Ontario