SOY ICE CREAM CAKE WITH A CHOCOLATE COOKIE CRUMB CRUST.
Thick chocolate ice cream layer followed by a second layer of cherry chocolate chip ice cream.
Topped with even more cookie crumbs.
No recipe needed here.
All you need to do is process "OREO" style sandwich cookies in food processor until fine.
Pour crumbs into a springform pan (reserving about 3/4 cup to use as topping) and flatten the bottom and sides.
Put the crust into the freezer to harden.
While the crust is hardening, soften up the chocolate ice cream on the kitchen counter.
Once soft, transfer into a bowl and mix to remove any clumps.
Then pour over cookie crust and return to freezer to harden up.
Repeat same steps with cherry chocolate chip ice cream.
Then pour over chocolate layer.
Top with reserved cookie crumbs and return to freezer until completely harden.
Once you are ready to eat, let cake stand at room temperature for 5 minutes and cut into slices and enjoy!
Last Night I Made:
CHILLED NOODLE SALAD WITH MANGO for DINNER.
Recipe from the FARMER'S MARKET COOKBOOK issue of VEGETARIAN TIMES.
Whole Wheat Spaghetti mixed with mango, cucumber, carrots, green onions, and romaine lettuce.
Then dressed with a sweet, sour, and spicy dressing and eaten cold.
Very exotic tasting!
Great for gatherings and warm summer days.