Deep Dish Watermelon Ice Cream Cake

NC – This recipe is one of my favourites for birthday parties or potlucks. The cake’s bright colour and watermelon flavour make it a huge crowd pleaser.

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Deep Dish Watermelon Ice Cream Cake

printfriendly pdf button   Deep Dish Watermelon Ice Cream Cake   RecipesNow.com
question mark icon dc 24x24   Deep Dish Watermelon Ice Cream Cake   RecipesNow.com

Deep Dish Watermelon Ice Cream Cake

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Makes
Units
Ingredients
Makes
Units
Ingredients
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Instructions
  1. Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle.
  2. Place cookies in food processor; pulse until fine crumbs. Press crumbs into bottom and up side of 9-inch (2.5 L) spring form pan; freeze for 30 minutes.
  3. Scrape softened ice cream into cookie crust. Using back of large spoon, push ice cream down to remove any air pockets. Smooth top with knife or offset spatula; place in freezer.
  4. Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined.
  5. Remove cake from freezer; top with whipped cream and sprinkles. Return to freezer for 4 to 6 hours or overnight until frozen. Before serving, let sit at room temperature for 5 to 10 minutes.
Notes

More recipe ideas are available online at pc.ca.

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