Cherry bomb ice cream loaf

Ingredients

• 1/2 gallon Cherry Vanilla Ice Cream (or Strawberry)
• 6 T graham cracker crumbs (or crushed Oreo cookies)
• 4 T mini chocolate chips
• 1/2 cup mini-marshmallows
• Chocolate syrup
• Sprinkles (optional)

Preparation

• Line your loaf pan with plastic wrap - enough to wrap over the top.
• Sprinkle 2 T graham cracker crumbs on the bottom. Add a swirly design of chocolate and add sprinkles if desired.
• Add 2 cups softened ice cream and gently press and spread over the crumbs. I used a large, flat spatula very carefully.
• Repeat layers adding in the mini-marshmallows and 2 T mini chocolate chips. Add the next 2 cups ice cream. Again, flatten and spread evenly.
• Repeat step 4 again. You may have a small amount of ice-cream left that you can add to the top.
• Fold plastic wrap over the top and fold neatly and then smooth the top flat. Cover with foil and freeze 4 to 12 hours.
• To serve, thaw a few minutes on your counter top. Carefully, unfold the plastic wrap making sure not to leave any pieces behind. Place a flat tray on top of the loaf pan. Carefully invert the loaf over and gently release the ice-cream loaf. Remove the plastic wrap. Run a large knife under hot water and slice. Serve with chocolate syrup, whipped cream, candies, etc...

Questions

Photos of members who cooked this recipe