Description
Beware Girl Scouts, this samoa cake tastes just like the cookie and it’s no-bake. A graham cracker crust holds ganache, toasted coconut, and ice cream.
Ingredients
Scale
- 1½ Cups Cinnamon Graham Cracker Crumbs (I used 12 full graham crackers)
- ¼ Teaspoon Salt
- 2 Tablespoons Brown Sugar
- 8 Tablespoons Butter, melted
- ½ Gallon Vanilla Ice Cream, slightly softened.
- 2 Cups Sweetened Coconut, toasted
- 10–12 Carmel Cubes (I used Kraft)
- 2 Tablespoons Sweetened Condensed Milk
- 1 Cup Semi Sweet Chocolate Chips
- ½ Cup Heavy Cream
Instructions
- Spray a 9 inch springform pan with cooking spray and set aside. In a mixing bowl, combine the graham cracker crumbs, salt, and brown sugar. Mix well. Pour in melted butter and mix with a wooden spoon or a fork. The mixture will be crumbly. Press the graham cracker mixture into the prepared springform pan. Make sure to press the graham crackers down so that the crust is as compact as possible. I used the bottom of a glass to press mine down. Freeze for an hour or until set.
- Spread the softened ice cream over the prepared crust. Top with toasted coconut. Place the pan back in the freezer while you prepare the toppings.
- In a microwave safe bowl melt the caramel cubes with the sweetened condensed milk on medium power in 30 second intervals, stirring frequently until the caramel is fully melted. Drizzle over the ice cream cake.
- In a double boiler, melt the chocolate chips with the heavy cream, stirring occasionally until the chocolate is melted and warm. Drizzle over the ice cream cake. Return the cake to the freezer for 4-6 hours or until firm.
Notes
If you prefer, samoa cookie flavored ice cream can be substituted for vanilla ice cream. You can also bake the crust on 325° for 10 minutes if you’d like. Just be sure to cool completely before filling with ice cream.
- Category: Dessert, Ice Cream