Ice Cream Cake With Circus Animal Crust {Lightened Up}
User Reviews
5
Ice Cream Cake With Circus Animal Crust {Lightened Up}
Description
The Ice Cream Cake with Circus Animal Crust relies on crushed circus animal cookies mixed with melted butter to create a firm, flavorful base pressed into a springform pan and frozen solid. Softened vanilla ice cream is spread over the crust as the first layer and refrozen to solidify. White chocolate is melted and blended with heavy cream, canola oil, and additional cookie crumbs to form a thick ganache layer that is poured atop the ice cream. The layers are refrozen until firm. Optional Cool Whip and sprinkles can adorn the cake for decoration. The combination balances creamy and crunchy textures with vanilla and white chocolate flavors enhanced by the colorful, sweet circus cookie crumbs. Serving advice includes letting the cake thaw slightly and slicing with a hot, sharp knife to maintain clean cuts.
Ingredients
For The Crust:
- 2 cups circus animal cookies about 2 heaping cups of cookies, crumbs
- 2 tablespoons butter melted
For The Layers:
- 1 1.75 quart vanilla ice cream about 6 cups total, low-fat
- 8 ounces white chocolate
- 1 tablespoon heavy whipping cream
- 1 tablespoon canola oil or any very light-flavored oil
- 1 cup circus animal cookies crumbs
- 1 Cool Whip 8 ounces, light, package
- Cool Whip for decorating, optional, additional
- Sprinkles for decorating, optional
Instructions
For The Crust:
- Lightly spray a 9-inch springform pan with cooking spray and set aside.
- In a large food processor, crush the circus animal cookies until they make fine crumbs.
- In a large bowl, mix together the circus animal crumbs and the melted butter and mix until the crumbs are well coated.
- Press the crumbs into the bottom of the springform pan, making sure you pack them in nice and tight. Freeze for 24 hours.
Prepare The Layers:
- Thaw 3 1/2 cups of the ice cream until very soft, and spread over the frozen crust. Pop it back into the freezer until it's firm.
Circus Animal Layer:
- Process an additional 1 cup of circus animal cookies into crumbs using your food processor.
- In a large, microwave-safe bowl, melt the chocolate at 20-second intervals on a half power setting, stirring between each interval, until smooth.
- Quickly stir in the heavy whipping cream, oil, and cookie crumbs. The mixture will turn very thick, almost like a ganache.
- Pour over the frozen ice cream layer, spreading quickly to avoid melting the underlying ice cream. Place back in freezer until firm and set.
Final Layer:
- In a large bowl, thaw the rest of the ice cream until soft, then mix with the Cool Whip.
- Pour over the white chocolate layer, making sure the top is nice and smooth. Refrigerate until completely firm and set, at least 4 hours or overnight.
- Decorate with more Cool Whip and sprinkles, if desired.
Notes
- Allow the cake to sit at room temperature a few minutes before cutting to soften slightly for easier slicing.
- Use a very sharp knife and reheat it with hot water between slices to achieve clean cuts without cracking the ice cream layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 39mg | 2% |
| Potassium | 67mg | 1% |
| Fiber | 0.04g | 0% |
| Sugar | 13g | 26% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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