This is by far the most popular recipe in our family. This recipe is special. And by special, I mean it’s so yummy that we make it for almost all celebrations.
Depending on where you live, you might be familiar with Carvel and their ice cream cakes. They have a cookie crust and a cookie middle layer. The Carvel stores closed in our area and we were devastated. We loved their cakes. This is our DIY version that incorporates our favorite candy – Reese’s Peanut Butter Cups. It’s especially perfect now that we’re gluten free – we just use gluten free sandwich cookies, instead of Oreos, for the crust. It’s completely gluten free that way!
a springform pan
And yes, I cut these right on my counter. I have a bad habit of doing that when I don’t absolutely need a cutting board. Remarkably, my counters look pretty great. Just don’t tell my husband – it drives him crazy when I do it! Set the candy aside.
Take half of the ice cream out of the container and put it in a bowl on the counter. It needs to soften a bit and will take a little bit of time.
The next thing you need to do is place half of the package of chocolate sandwich cookies (or 1 whole pack if you are using gluten free cookies) in a gallon sized Ziploc bag. Close the bag (very important step!) and take a rolling pin and bang on the cookies. This is a great way to get out frustration, if you have any, as the smaller the cookies are, the better a crust it will make. I have let the girls bang on them on the floor before, but you have to be careful that the bag doesn’t get a hole in it and cookies spill out onto the floor. It’s happened… and our dog was thankful.
Add this chocolatey goodness to a small bowl with some whipped topping. Normally I buy two of the smaller containers but this time I just bought one large one. If you use the smaller containers, add half of 1 of the containers to the bowl. If you use the larger container of whipped topping, add 1/4 of the container to the bowl.
Use a large spoon to mix the whipped topping and the chocolate sandwich cookies until they are combined well.
If you think it has too much cookie, just add some more whipped topping. If you think it has too much whipped topping, just add some more cookie. You really can’t mess this up because there’s no science behind it.
By now your bowl of ice cream should be semi-soft. If it’s not, just take a spoon and mix it around a bit. It just needs to be soft enough to mix in your candy. Place about half of your cut up Reese’s cups in it. You can add as much or as little as you’d like. I like to make sure there’s a few in each bite. Use a spoon to mix them together so they are combined.
Add this ice cream/ candy mixture to the springform pan. Push it into the corners so it’s a complete layer on top of the crumbled cookie crust. Put the pan back in the freezer again so it hardens while you continue working. While you are in the freezer putting your pan away, grab the rest of the vanilla ice cream and let it set out to get soft.
My biggest recommendation is to take the cake out of the freezer about 15 minutes before you want to serve it. This way it won’t be quite so “hard” when it’s time to cut it. Also, use a serrated knife to cut it. It’ll work so much easier.
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*These links are affiliate links. What does that mean? It means if you click on the links to purchase these products I get a few pennies for every dollar. Basically, in a year I’ll be able to take the girls out to ice cream. 😉