Steven’s Whoppers Ice Cream Cake
Steven’s Whoppers Ice Cream Cake

Hi, I am Joana. Today, we’re going to make steven’s whoppers ice cream cake recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Steven’s Whoppers Ice Cream Cake Recipe

Steven’s Whoppers Ice Cream Cake is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Steven’s Whoppers Ice Cream Cake is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have steven’s whoppers ice cream cake using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Steven’s Whoppers Ice Cream Cake:

  1. Make ready 1 pouch Betty Crocker double chocolate chunk cookie mix
  2. Get 2/3 cup Ovaltine (chocolate flavor malted milk powder)
  3. Get 1/3 cup vegetable oil
  4. Get 2 tbsp water
  5. Make ready 1 egg
  6. Make ready 1/2 cup hot fudge topping
  7. Make ready 1 cup crushed Whoppers
  8. Prepare 2 cup good quality vanilla ice cream, softened
  9. Get 2 cup good quality chocolate ice cream, softened
  10. Get 1 cup Cool Whip topping, thawed

Steps to make Steven’s Whoppers Ice Cream Cake:

  1. preheat oven to 350. spray a 10 inch springform pan lightly with cooking spray.
  2. in a large bowl, stir cookie mix, 1/3 c ovaltine, the oil, water, and egg until a soft dough forms. press half of dough into pan. bake 12-13 minutes, until set. DO NOT OVERBAKE, this is the crust and it will be too crunchy if overbaked!
  3. on a large, ungreased cookie sheet, press remaining dough into a 10 inch circle. bake same as above, cool for 5 minutes. remove from cookie sheet and cool 15 minutes on cooling rack.
  4. spread fudge over crust in pan. cble the 10 inch cookie in a medium bowl and stir in Whoppers. sprinkle half over fudge layer and press lightly.
  5. in a large bowl, combine ice creams and remaining 1/3 c Ovaltine; stir until blended. gently spread over cbs in pan. cover with Cool Whip, and top with remaining cb mixture. cover with foil and freeze for 5 hrs or until firm.
  6. to serve, remove side of pan and let stand 5 minutes. cut with hot wet knife and enjoy!

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