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Ingredients:
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1 cup
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(250 mL)
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chocolate cookie crumbs
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3 tbsp
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(45 mL)
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melted butter
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1 tub
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(1.5 L)
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Cherry Ice Cream
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3 squares
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(1 oz/30 g)
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semi-sweet chocolate
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Preparation:
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In medium bowl, mix together cookie crumbs and butter until well combined. Press into 8-inch (20 cm) springform pan. Bake in a 350°F (180°C) oven for 8 to 10 minutes or until firm. Cool on wire rack.
Soften Cherry Ice Cream until soft enough to scoop from tub. Spoon onto cooled crust, spreading evenly (May need to press down to fill in air spaces). Cover with plastic wrap and freeze until firm to the touch in centre.
Remove outer ring from pan. Slice ice cream cake into wedges and place on serving plate. Melt chocolate; drizzle over top and down sides.
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Tip(s):
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