Made With Our
IngredientsFor the Crust:
- 2 1/4 cups chocolate graham cracker crumbs
- 9 Tablespoons butter, melted
- 6 Tablespoons confectioner's sugar
For the Cake:
- 1.75 or 2 quarts ice cream, such as black raspberry chocolate chunk or your favorite
- 1 jar Stonewall Kitchen Raspberry Liqueur Hot Fudge Sauce
- Preheat oven to 350 degrees F. Line the bottom of a 9-inch spring form pan with wax paper.
- Graham cracker crumbs can be made by using a rolling pin or food processor fitted with a metal blade to crush the graham crackers. Combine the chocolate graham cracker crumbs, melted butter, and confectioner's sugar. Mix until uniform.
- Reserve 3/4 cups of the crumb mixture for the sides of the cake. Press the remaining crumb mixture into the bottom of the prepared spring form pan. Bake in preheated oven 8-10 minutes. Remove and cool completely.
- Allow the ice cream to soften about 15 minutes. Spread ice cream over crust making sure that the top of the ice cream layer is smooth. Place pan in the freezer for at least 3 hours making sure the ice cream is frozen solid again before putting on the next layer.
- Stir the jar of Raspberry Liqueur Hot Fudge Sauce. If it is not pourable, heat it in the microwave or on the stovetop in a small saucepan. Before pouring the sauce over the top of the ice cream, make sure it is room temperature and will not melt the ice cream. Smooth the sauce over the entire top of the ice cream layer and return the pan to the freezer. This dessert can be kept in the freezer covered 3-4 days before serving.
- Decorate the top of the ice cream cake with raspberries just before serving. Remove from spring form pan (making sure you remove the wax paper) and place on a serving dish. Press the reserved crumb mixture onto the sides of the cake and serve immediately.