Don’t you just want to dive into this giant bowl of ice-cream goodness?!
Because I’m telling you, you need to dive into this like you need to dive into a pool.
In other words, eat this, than go swim it off….best.summer.plan.ever!
Coffee Ice-cream Cake Bowl
Adapted from Bake at 350
1 1/2 packages of chocolate graham crackers (14 sheets), broken into pieces
4-6 c. of coffee ice-cream, left out to soften
3 c. whipped cream (make sure it has very stiff peaks) mixed with 1/4 c. Kalhua
1 1/2 c. hot fudge sauce
1 package of heath bits
In a 4 quart glass bowl, begin layering your ingredients. Start with graham crackers, then ice-cream, whipped cream, fudge sauce and lastly heath pieces. Continue this until you’ve filled up the bowl, making sure to end with the fudge sauce and heath pieces (so it looks pretty and all, of course!). Cover with a lid or plastic wrap and freeze until set, at least three hours. Use a sharp knife to cut & serve.
* You can use as much or as little home-made ingredients for this recipe. While I wish I had time to do that, I only made my own whipped cream and fudge sauce this time. On the other side, feel free to use cool whip and store-bought fudge sauce to make this recipe even easier.
* For the fudge sauce, I used 1 1/4 c. chocolate chips melted together with 1 tbsp. of butter and 1/4 c. of heavy cream.
* Feel free to leave the Kalhua out of the whipped cream.
* This can also be made in a pan instead of a bowl.