At least that's what I'd rename it if it hadn't been in the family forever as "Ice Cream Cake". Many of you have asked for the recipe. I'm not sure you can call it that since there's only 3 ingredients. But I agree that it's worth its own post.Ice Cream Cake
- 1 box of graham crackers (no low-fat stuff either, the real deal)
- 1 humongous Hershey bar, frozen (I think it's a pound)
- 1/2 gallon of ice cream, any flavor (may I suggest vanilla, fudge ripple or mint chocolate chip?)
Take two packages of graham crackers and put them in a large zip-loc bag. Beat the snot out of them with a rolling pin so they break up. You want small pieces, but not total dust. Put in bowl.
Take a knife to the frozen chocolate bar and shave the whole thing down. This will get easier as the bar warms up in your hand. Too warm and it doesn't shave, it just chunks. Add to bowl of graham crackers and mix. (I should mention that my mom has found a short cut using those mini-chocolate chips or mini-M&Ms. But I'm a purist and like my milk chocolate so I stick to the traditional method. If it was good enough for Nana...)
In a 9x13 pan, cover the bottom evenly with half of the mixture.
Take the ice cream completely out of it's container/box by cutting down the sides if necessary. You want to cut the ice cream like a loaf of bread and lay slices (about 2 inches thick) on top of the 9x13 pan. You will have gaps so you'll have to cut and piece it together like a puzzle. Yes, it will feel like you're manhandling this dessert, but I promise, no one will ever know - or care - after they've tasted this amazingness you are preparing.
Once you have a solid 2 inch layer of ice cream in your pan, pour the rest of the cracker/chocolate mixture evenly over the top. Take some wax paper or Saran wrap, cover, and press down so the topping pushes into the ice cream.
Chill in freezer.
And that's it. Your hands will have chocolate on them and be frozen for the next hour, but it's worth it. Heaven on earth.
Take a knife to the frozen chocolate bar and shave the whole thing down. This will get easier as the bar warms up in your hand. Too warm and it doesn't shave, it just chunks. Add to bowl of graham crackers and mix. (I should mention that my mom has found a short cut using those mini-chocolate chips or mini-M&Ms. But I'm a purist and like my milk chocolate so I stick to the traditional method. If it was good enough for Nana...)
In a 9x13 pan, cover the bottom evenly with half of the mixture.
Take the ice cream completely out of it's container/box by cutting down the sides if necessary. You want to cut the ice cream like a loaf of bread and lay slices (about 2 inches thick) on top of the 9x13 pan. You will have gaps so you'll have to cut and piece it together like a puzzle. Yes, it will feel like you're manhandling this dessert, but I promise, no one will ever know - or care - after they've tasted this amazingness you are preparing.
Once you have a solid 2 inch layer of ice cream in your pan, pour the rest of the cracker/chocolate mixture evenly over the top. Take some wax paper or Saran wrap, cover, and press down so the topping pushes into the ice cream.
Chill in freezer.
And that's it. Your hands will have chocolate on them and be frozen for the next hour, but it's worth it. Heaven on earth.
