Ice Cream Cake with Circus Animal Crust {Lightened Up}
This Ice Cream Cake with Circus Animal Crust is super easy, and made on the lighter side, with a crust that will bring you back to your child hood. It’s great for kids and adults alike!
Course Dessert
Cuisine American
Prep Time 30 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours30 minutesminutes
Servings 10
Author FoodFaithFitness
Ingredients
For the Crust:
2CupsCircus Animal Crumbsabout 2 heaping cups of full Circus Animals
2TbspButterMelted
For the Layers:
1 1.75QuartContainer of low fat vanilla ice creamabout 6 cups total
In alarge bowl,mix together the Circus Animal Crumbs and the melted butter and mix until the crumbs are well coated.
Press the crumbs into the bottom of the spring form pan, making sure you pack them in nice and tight. Freeze for 24 hours.
Prepare the Layers:
Thaw 3 1/2 cups of the ice cream until very soft, and spread over the frozen crust. Pop it back into the freezer until its firm.
Circus Animal Layer:
Process an additional 1 cup of Circus Animals into crumbs using your food processor.
In a large, microwave safe bowl, melt the chocolate at 20 second intervals on a half power setting, stiring between each interval, until smooth.
Quickly stir in the heaving whipping cream, oil and the Circus animal crumbs. The mixture will turn very thick, almost like a ganache.
Pour over the frozen ice cream layer, spreading quickly to avoid melting the underlying ice cream. Place back in freezer until firm and set.
Final Layer:
In a large bowl, thaw the rest of the ice cream until soft and then mix with the cool whip.
Pour over the chocolate layer, making sure the top is nice and smooth. Refrigerate until completely firm and set, at least 4 hours - overnight.
Decorate with more cool whip and sprinkles, if desired.
DEVOUR *
Notes
* To serve: let it thaw on the counter for a couple of minutes before slicing, and use a VERY sharp and VERY hot knife to cut the slices, reheating the knife with hot water between each slice.