I know your intrigued but before we get to it, I just wanted to let everyone know the link for the Red Lentil Loaf recipe mentioned in yesterday's post is now working. I'll be talking more about my bulk cooking experience tomorrow as I see how my efforts are panning out but now on to today's topic.
2 quart containers (or the equivalent) of the soy or rice ice cream of your choice
1/2 package of Midel Chocolate Snaps
a bundt pan (although any pan will do, the bundt pan just looks fancy)
Let the ince cream soften on the counter while you take the bundt pan and line it with plastic wrap. The ice cream needs to be soft but not watery. Press one whole container of ice cream into the bundt pan. You want to make sure you press it into the pan so it takes the shape of the pan.
Run the chocolate snaps through a food processor to make crumbs (or if you've had a particularly stressful day, put them in a doubled plastic bag and beat the into crumbs). Sprinkle the crumbs in an even layer on top of the ice cream that's already in the bundt pan.
Top with the remaining quart of ice cream, smoothing it out with a rubber spatula. Cover the whole thing with plastic wrap and place in the freezer until serving time.
Before serving turn the cake over onto a serving plate and remove the plastic wrap. Voila a very impressive looking ice cream cake with minimal effort.
Our favorite combination is So Delicious (formerly Soy Delicious) mint marble fudge and vanilla.