Butterscotch Swirl Ice Cream Cake
Great Tastes 2011/2012
- 16 cup (4 L) ice cream
- 1 3/4 cup (425 mL) Oreo baking crumbs
- 1/2 cup (125 mL) unsalted butter, melted
- 2 cup (500 mL) semi sweet chocolate chips
- 2 cup (500 mL) whipping cream
- 2 tbsp (25 mL) butter
- 1 cup (250 mL) butterscotch sauce
- 2 package Skor Bars, crushed
While preparing other cake layers, remove ice cream from the freezer and allow to soften. Pre-heat oven to 325°F/160°C. Mix cookie crumbs and butter; press evenly onto bottom of 10-inch springform pan; bake for 8 minutes.
Meanwhile, place chocolate chips in medium heatproof bowl; set aside. In small sauce pot, bring cream to a simmer. Pour hot cream over chocolate and let stand 5 minutes. Add butter and stir until smooth. Pour chocolate sauce over cookie base and let cool in freezer.
Once fudge has completely cooled, transfer ice cream to very large mixing bowl and beat with an electric mixer to further soften. Pour 1/3 of ice cream evenly over fudge and drizzle 1/3 of butterscotch over ice cream; repeat two more times. Top with crushed Skor® bar. Freeze 8 hours.
Courtesy of Dairy Farmers of Manitoba
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