Summer is around the corner, so ice cream cake is a must.
Now, go get your pints and grab your pan! Let’s do this.
Frozen Custard Cake
YIELD: Serves 6-8
Ingredients:
- 12 chocolate sandwich cookies
- ¼ cup butter, melted
- 1 quart DREYER'S Chocolate Frozen Custard
- 1 quart DREYER'S Salted Caramel Frozen Custard
- 2 cups chocolate pretzel bar
- 3 cups whipped cream*
- 2/3 cups chocolate covered pretzel, crushed
