Another Ice Cream Cake

for my 8 year old’s birthday last night, we made up this ice cream cake:

  • gallon of chocolate marble ice cream, softened
  • chocolate syrup
  • 2 crunchie chocolate bars by Cadbury (Canada), crushed
  • 2 cups of whipped topping
  • food coloring, sprinkles, candies, candles, etc.
  1. In a 10″ springform pan, scoop a 2″ layer of the icecream.
  2. squeeze 1/4 cup of syrup evenly over the top.
  3. Sprinkle all chocolate bar crumbs over syrup.
  4. top with another 2″ of ice cream.
  5. Freeze.

Before serving:

  1. Remove from freezer 1/2 hour before serving.
  2. Mix a couple drops of food coloring with the whipped topping. We used 3 red drops in a whole tub of Cool Whip and it went a medium dark pink.
  3. Spread Cool Whip over cake.  Press randomly into it with the flat side of a spatula, and it will make little meringue-like tops.
  4. Sprinkle with pretty things! 
About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.


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