My hope is this will be just one of many new frozen desserts featured this summer. In fact, I’m making it a mission to create something fancy at least once a week. 🙂 What sets this ice cream cake apart is the made-from-scratch crumbled cookie crust.
There’s even oatmeal involved, which of course makes it healthy. Ice cream is sandwiched between layers of cookie crumbles and butterscotch caramel sauce… which is almost like eating cookies dunked in milk as it starts to melt.
The perfect ending to a hot summer day. The recipe is below.
- 2 cups all-purpose flour
- 1/2 cup quick-cooking rolled oats
- 1/2 cup brown sugar
- 1 cup butter
- 1 cup chopped pecans
- 1 cup butterscotch caramel ice cream topping
- 1 gallon butter brickle, butter pecan, or vanilla ice cream
- Preheat oven to 400 degrees. In a large bowl, combine the flour, oats, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts. Pat mixture lightly into an ungreased 15x10x1-inch baking pan. Bake in the preheated oven for 10-15 minutes. Remove from oven. Let cool 10 minutes. Sitr nut mixture to crumble. Cool completely.
- Spread half of the crumbs in a 13x9x2-inch pan; drizzle about half of the ice cream topping over crumbs in pan. Place ice cream in a chilled large bowl; stir with a wooden spoon to soften. Spoon softened ice cream carefully over topping-drizzled crumbs, spreading ice cream evenly with the back of a large spoon. Drizzle with remaining topping; sprinkle with the remaining crumbs. Cover and freeze at least 6 hours or until firm. Let stand at room temperature for 5-10 minutes before serving. Cut into 24 squares.