Ice cream cake


  • Chocolate sandwich cookies for crust
  • 1/2 gal. vanilla ice cream
  • Oreo cookie crumbs
  • 1 quart (1/4 gal.) coffee ice cream
  • 1 quart (1/4 gal.) chocolate ice cream
  • Butter brickle candy tidbits, for sprinkling on top
  • Chocolate syrup
  • Caramel syrup
  • Whipped cream, optional


  1. Make chocolate cookie crust and press into a pan, freeze for 30 minutes.
  2. Soften the vanilla ice cream and spread it al over the chocolate cookie crust.
  3. Sprinkle the chocolate cookie crumbs all over the top of the vanilla ice cream.
  4. Put the ice cream cake back into the freezer for about 2 hours or until it is hard.
  5. Soften the coffee ice cream and the chocolate ice cream.
  6. Spread half of the cake with the chocolate ice cream and half with the coffee ice cream.
  7. Cover cake with Heath bar bits tidbits then the chocolate and caramel sauce.
  8. Freeze for another 2 hours, or until hard
  9. Cut into squares and top with whipped cream more Heath bar bits, and drizzle with the caramel and chocolate sauce. Enjoy


You can make this with any cookie crust and your own favorite flavor of ice cram and syrup.