Ice Cream Sundae Cake

So I know that I am a little late in getting this posted but there was definately a good reason for it. This week was my wife's birthday! So I thought I would do it right by making a great tasting cake for her after dinner treat! I know that she is a huge fan of the black raspberry ice cream and found that this recipe from Stonewall Kitchen. It is very easy to make (especially if you cheat like I did and buy the crumb crust). Everyone loved it and it tasted fantastic if I do say so myself. Definately make sure that you find a black raspberry chocolate chunk ice cream, it definately gives it the WOW factor! It is a little hard to find but I got mine at Tom Thumb. Also putting the raspberries on top really allows you to make it seem as though you spend all day making it even if you didn't! I also appologize for not having my own photos but I was running short on time as I was trying to surprise her before she got home from work. So without further ado here is the reicpe.

Ingredients For the Crust:

2 1/4 cups chocolate graham cracker crumbs*
9 Tbsp. butter, melted
6 Tbsp. confectioners’ sugar

For the Cake:

1.75 or 2 quarts ice cream, such as black raspberry chocolate chunk or your favorite to complement the Raspberry Liqueur Hot Fudge Sauce
1 jar Stonewall Kitchen Raspberry Liqueur Hot Fudge Sauce

Directions

Preheat oven to 350 degrees F. Line the bottom of a 9” spring form pan with wax paper.
For the crust combine the chocolate graham cracker crumbs, melted butter, and confectioners’ sugar. Mix until uniform. Reserve ¾ cups of the crumb mixture for the sides of the cake. Press the remaining crumb mixture into the bottom of the prepared spring form pan. Bake in preheated oven 8-10 minutes. Remove and cool completely.

Allow the ice cream to soften about 15 minutes. Spread ice cream over crust making sure that the top of the ice cream layer is smooth. Place pan in the freezer for at least 3 hours making sure the ice cream is frozen solid again before putting on the next layer.

Stir the jar of Stonewall Kitchen Raspberry Liqueur Hot Fudge Sauce. If it is not pourable, heat it in the microwave or on the stovetop in a small saucepan. Before pouring the sauce over the top of the ice cream, make sure it is room temperature and will not melt the ice cream. Smooth the sauce over the entire top of the ice cream layer and return the pan to the freezer. This dessert can be kept in the freezer covered 3-4 days before serving.

Decorate the top of the ice cream cake with raspberries just before serving. Remove from spring form pan (making sure you remove the wax paper) and place on a serving dish. Press the reserved crumb mixture onto the sides of the cake and serve immediately.

Recipe Tips *Crumbs can be made by using a rolling pin or food processor fitted with a metal blade to crush the graham crackers