Ice-Cream Cake with Berries and Kitkat Border

No-bake cake with simply layers of chocolate-vanilla-caramel ice-cream (from Good Humor) and vanilla ice-cream sandwiches (from Klondike); bordered with Kitkat cookies (dark chocolate and cookies-n-cream) and topped with fresh strawberries and blueberries. It was birthday cake for our 9-years old, who loves ice-cream (who doesn’t?).

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Remove 1 gallon of ice cream from the fridge and put it to room temperature for 10-15 minutes.

Divide regular Kitkat into halves,  place each Kitkat bar halves at the inside sides of the springform pans. Use your rubber spatula to scoop half softened ice cream, then flatten it in the surface of the pan. Put ice-cream sandwiches on top in one layer (cut if needed). Place over half ice-cream on top an flatten with spatula. Leave about 1 inch for the top of pan for addition if needed. Place cake into freezer for couple hours or overnight.

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