Ice Cream Cake w/Crunchies - Carvel Type

By mariannefeldman

chowhound.chow.com/topics/510317
ALSO:
How To: Homemade Ice Cream Cake Crunchies & Homemade Magic Shell Topping
Posted By Kate @ Our Best Bites On 06.08.2012 @ 12:01 am

Homemade Ice Cream Cake Crunchies

Ingredients:

2/3 standard package of Oreo cookies (or 2 1/2 cups Oreo cookie crumbs)
1 7.25-ounce bottle Magic Shell ice cream topping (or almost 1 cup of homemade Magic Shell, recipe below)

Instructions:

Crush the Oreos so you get 2 1/2 cups Oreo crumbs. Pour the Magic Shell topping over the cookie crumbs and mix well to combine. Use as an ice cream topping or the filling for ice cream cakes or pies.

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URL to article: http://www.ourbestbites.com/2012/06/how-to-homemade-carvel-crunchies-homemade-magic-shell-topping/

How To: Homemade Ice Cream Cake Crunchies & Homemade Magic Shell Topping
Posted By Kate @ Our Best Bites On 06.08.2012 @ 12:01 am

Ingredients

• Homemade Magic Shell ingredients:
• 7-8 ounces high-quality chocolate
• 2 tablespoons coconut oil
• .
• Carvel "Crunchies"
• 9-ounce package chocolate wafers (such as Nabisco Famous)(or Oreos)
• (1) 7-to-8-ounce bottle chocolate shell ice cream topping
• .
• Easy Ice Cream cake:
• 4 quarts of your favorite ice cream (2 flavors).
• One box Oreo Cones or one container Oreo crumbs
• One container Magic Shell (chocolate)
• One container Cool whip
• One 9" spring form pan with wax paper on the bottom (if you can find wax covered cake bottoms those rock - I can't find them so I make do).

Preparation

Step 1

URL to article: http://www.ourbestbites.com/2012/06/how-to-homemade-carvel-crunchies-homemade-magic-shell-topping/
At the suggestion of Jfood, I'm putting the secret of Carvel Crunchies on the home cooking board.
The crunchies are simply made out of the flying saucer cookies (granted they shipped them already broken up bags labeled "crunchies" but they were the same thing) mixed with chocolate bonnet (the dip that gets hard).
An easy, and just as tasty, home mix for this is oreo crumbs and magic shell (I also use the Oreo ice cream cones smashed up if I can't find the cookie crumbs).
Mix them together until it's pretty moist (not soaking wet, but getting there). That's it. That's the secret.
The "frosting" used at Carvel is their version of whipped cream. I find cool whip just as good (usually better).
.
Freeze springform pan with wax paper over the bottom.
Crush cones and mix with about 1/2 container of well shaken Magic Shell, should be wet, but not soaking wet. Feel free to taste.
.
Let 2 containers of one flavor melt a little bit. I throw mine in the kitchen aid so it has a consistent consistency (almost like soft serve)
.
Take out springform pan and spread ice cream over the bottom half (if you have ice cream left over, feel free to eat it)
.
Add "crunchies" and press down on them. KEEP CRUNCHIES AT LEAST 1 CENTIMETER FROM THE EDGES. There needs to be some ice cream to ice cream contact.
Freeze overnight.
.
Let 2 containers of the other flavor soften up a little bit (like the above).
Take the springform pan out and plop ice cream down on top of the bottom layer (you don't want to put it all in one space as you'll need to spread it out to cover it all evenly - if you plop it all down in the center, it tends to pull the crunchies up here & there).
Smooth out the top as best as possible with a long spatula (or bread knife).
Freeze overnight.
.
Take out of the freezer and dip the whole springform pan in hot water very quickly (as much as you can dip without it coming over the top). This should melt the sides just enough to release the cake from the pan.
Freeze for a few hours.
.
Decorate with cool whip - I usually do the top & sides, freeze, then do the piping, freeze, then any writing.
Like any Carvel cake, it does take a while (20-30 min) to defrost (to cut through)
.
Crunchies:
Ingredients
Homemade “Magic Shell” Chocolate Sauce:
7 - 8 oz. of your favorite chocolate, roughly chopped
2 T coconut oil*
Crunchies:
9-ounce package chocolate wafers (such as Nabisco Famous)(or Oreos)
(1) 7-to-8-ounce bottle chocolate shell ice cream topping
Directions


In a heat-proof bowl, place chocolate and coconut oil in microwave. Heat 30 seconds at a time, stirring in between, until fully melted. (Or, in a double boiler, heat chocolate and coconut oil over water on medium high heat, stirring frequently until fully melted.) Set aside to cool.
Drizzle over ice cream, dip frozen/cold treats in the chocolate, or use in the Homemade Ice Cream Cake Crunchy recipe.

Store in air-tight container. Heat in microwave for 30 seconds before use.

*If you’re allergic to coconut, I’ve seen recipes that use butter or non-hydrogenated shortening (Spectrum makes a good one) but I haven’t tried those ingredients myself. If you try them, let me know how they work!

Crunchies:
Pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; Mix them together until it's pretty moist (not soaking wet, but getting there).
Set aside.