Recipe Ingredients
- 9 DOVEBAR® Vanilla Ice Cream With Dark Chocolate
- 1 (8-ounce) box chocolate wafer cookies, crushed
- 2 cups frozen raspberries, plus more for garnish
- Whipped topping, for garnish
- 1 (3.5-ounce) bar dark chocolate bar, shaved, for garnish
Recipe Directions
- Lightly coat a 8x4-inch loaf pan with nonstick cooking spray. Line with parchment paper sling, leaving a 2-inch overhang on all sides.
- Thaw ice cream bars in large bowl for 5 to 8 minutes until soft. Remove popsicle sticks. Mash ice cream bar together until ice cream is smooth.
- Sprinkle 1/2 cup crushed cookies into bottom of prepared loaf pan. Spread 1 1/2 cups ice cream mixture over crushed cookies. Top evenly with 1/2 cup of raspberries. Repeat layers 3 times, ending with remaining 1/2 cup crushed cookies. Cover with plastic wrap and freeze until firm, at least 4 hours.
- Let thaw at room temperature for 5 minutes. Remove ice cream cake from loaf pan using parchment paper overhang as handles. Dollop with whipped topping. Garnish with additional raspberries and chocolate shavings. Slice and serve.
