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Prep Time: 35 Minutes Cook Time: 205 Minutes |
Ready In: 240 Minutes Servings: 6 |
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I made this for dh's birthday since he asked for ice cream cake without the cake lol. prep time includes making ice cream, and cook time includes freezing time. Ingredients:
2 cups heavy cream |
1 cup 2% milk |
2 eggs |
3/4 cup sugar |
3 heath candy bars, broken up (not too small) |
10 ounces oreo cookies, crushed into crumbs |
1/4 cup butter |
1/2 cup pecans, chopped |
5 heath candy bars, crushed (smaller is good here) |
1/3 cup oreo cookies, crumbs |
1/2 cup caramel sauce (i used smuckers) |
Directions:
1. ice cream: beat eggs well, slowly add sugar until combined.
2. add cream and milk, freeze according to ice cream maker instructions. add heath in the last 2 minutes.
3. meanwhile, make the crust: mix crumbs and butter and press into a 9 in glass pie plate, refrigerate or freeze until cold.
4. filling: mix pecans, heath and oreos.
5. assemble: put half of the ice cream on the crust and top with 3/4 of the cumb mixture and drizzle all of the caramel sauce on top.
6. top with the remaining ice cream (i didn't use it all, i had about 1 1/2 cups leftover) and sprinkle with the last 1/4 cup of crumbs. cover with plastic wrap and freeze 4 hours.
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