Fudge Carmel Ice Cream Cake


5-7 Servings


Cake, Dessert


1 lb. Oreo cookies
1/2 cup melted butter  
1/2 gallon vanilla ice cream
1 cup caramel sauce
2 cups Spanish peanuts
2 cups powdered sugar
12 oz. can evaporated milk
1 cup semi-sweet chocolate chips
1 tsp. vanilla

Cooking Instructions:

Take ice cream out of freezer to soften. Crush cookies and mix with melted butter. Press into bottom of 13" x 9" pan.

Spread softened ice cream over crust. Freeze. When completely frozen, pour caramel sauce over top (if necessary, heat sauce until pouring consistency).  Sprinkle with peanuts. Freeze while making frosting.

In a sauce pan, heat evaporated milk, powdered sugar and chocolate chips until boiling, stirring constantly. Add vanilla and refrigerate until cool. Pour on top and freeze for 4 hours.

Submitted by: handi-foil (Wheeling, IL)

Suggested Handi-Foil Products:

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