Recipe: Skor Ice Cream Cake

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Skor ice cream cake – say what? I know – this is a skor blizzard in cake from. It’s amazingly sweet and a tad bit salty. Last year I made an ice cream cake for Bryce’s birthday and this year I made it again with a bit of a twist – skor!

Okay – let’s get to it.

Ingredients

• large container of Cool Whip
• pint of vanilla ice cream (with vanilla beans)
• package (300g) of gluten free chocolate sandwich cookies
• package (300g) of gluten free vanilla sandwich cookies
• 4 cups of gluten free pretzels
• 5 tablespoons of butter
• package of skor bites
• 1 skor chocolate bar
• 1/2 cup of smuckers fudge

First, get out your Cool Whip and ice cream – you’ll want them to start softening – let them sit at room temperature for at least 30 minutes.

Next, blend up about 2 cups of pretzels and melt the butter. Mix and press into a lined 9 inch spring pan. I lined mine with plastic wrap and then parchment – makes for much less of a mess when freezing. Next, press the crust into the bottom evenly.

Save 4 cookies each of the vanilla and chocolate and a handful of the pretzels. Then, cut the cookies in half and chop the pretzels for the top. Blend the rest of the cookies and pretzels into small and fine pieces – set 1/2 a cup aside. In a large bowl, mix the ice cream and whipped topping with the pretzel and cookie goodness. Then add in the package of skor bits. The chocolate bar – chop it up and save it for the top, too.

Fill the pan about 1/2 full of goodness and then add on the 1/2 cup of smuckers fudge. Then, top the fudge with the 1/2 cup of crumbled cookie and pretzel mix.

Then, top with more ice cream goodness. Last touches for the top of the ice cream cake – top with the chopped cookies and skor bar, oh, and some of the chopped up pretzels that were set aside. Freeze for at least 4 hours.

Once it’s frozen and fully set, you can pop it out of the pan and slice. Eat up and enjoy the sweetness!

Done!

Well, there you have it – skor ice cream cake – and it’s gluten free!

Thanks so much for visiting and I hope you get to bake up soon. Bye.

Print Recipe

Skor Ice Cream Cake

Author: Ali

Servings: 12 slices

Skor ice cream cake – say what? I know – this is a skor blizzard in cake from. It’s amazingly sweet and a tad bit salty. Last year I made an ice cream cake for Bryce’s birthday and this year I made it again with a bit of a twist – skor!

Prep Time30 minutes minutes

Freeze Time4 hours hours

CourseDessert

CuisineAmerican

Ingredients

• large container of Cool Whip
• pint of vanilla ice cream
• package 300g of gluten free chocolate sandwich cookies
• package 300g of gluten free vanilla sandwich cookies
• 4 cups of gluten free pretzels
• 5 tablespoons of butter
• package of skor bites
• 1 skor chocolate bar
• 1/2 cup of smuckers fudge

Instructions

• First, get out your Cool Whip and ice cream – you’ll want them to start softening – let them sit at room temperature for at least 30 minutes.
• Next, blend up about 2 cups of pretzels and melt the butter. Mix and press into a lined 9 inch spring pan. I lined mine with plastic wrap and then parchment – makes for much less of a mess when freezing. Next, press the crust into the bottom evenly.
• Save 4 cookies each of the vanilla and chocolate and a handful of the pretzels. Then, cut the cookies in half and chop the pretzels for the top. Blend the rest of the cookies and pretzels into small and fine pieces – set 1/2 a cup aside.
• In a large bowl, mix the ice cream and whipped topping with the pretzel and cookie goodness. Then add in the package of skor bits. The chocolate bar – chop it up and save it for the top, too.
• Fill the pan about 1/2 full of goodness and then add on the 1/2 cup of smuckers fudge. Then, top the fudge with the 1/2 cup of crumbled cookie and pretzel mix.
• Then, top with more ice cream goodness. Last touches for the top of the ice cream cake – top with the chopped cookies and skor bar, oh, and some of the chopped up pretzels that were set aside. Freeze for at least 4 hours.