Ice cream cake

Ice cream cake

Ingredients/Components

• vanilla - 1 tsp
• chopped pecans - 1 c
• vanilla ice cream - 1/2 gal
• butter - 2/3 c
• eggs, separated - 2 item
• confectioners sugar - 2 c
• sq - 2 oz
• crushed vanilla wafers

How to make ice cream cake:

Sprinkle vanilla wafer crumbs evenly in bottom of a 9 x 13-inch dish. Set aside.

Separate eggs. Beat egg yolks slightly; set aside. In a small mixing bowl, beat egg whites until stiff; set aside. Melt chocolate and butter over low heat. Stir in confectioners sugar, slightly beaten egg yolks, 1 cup pecans and vanilla. Fold in stiffly beaten egg whites. Pour mixture over crumbs in dish. Chill until firm. Top chilled mixture with softened ice cream. Sprinkle top with additional pecans if desired. Drizzle with chocolate syrup. Freeze.

To serve, cut in squares. (It will be easier to cut if allowed to set at room temperature for 10 to 15 minutes before cutting.) Yield: 15 servings.

Recipe categories: Desserts, Frozen desserts, < 30 mins.