Ice Cream Cake

I made this ice cream cake the other night when I had some of the girls over to stamp and a they wanted the recipe for it, so I thought I'd post it here in case anyone else was interested, as well. It's a super easy cake to make and very yummy. :) The top picture is a slice of the one I just made, and the pic of the whole cake above is one I made last year, but I used sliced almonds instead of slivered almonds. Either as yummy. For the whole cake, I used Vanilla ice cream and for the one I just made, I tried using French Vanilla frozen yogurt, I liked it just as well, and a lot less calories, so that's good. Hope you like it! :)

Well, I'm heading into crafty land to create something...I'll be back later tonight or tomorrow to post it.

Thanks for stoppin' by! :)

Here's the recipe:

Julie's Ice-Cream Cake

2 cups flour
½ cup brown sugar
½ cup rolled oats
1 cup pecans, chopped
1 cup margarine, melted

1 bottle (250 ml) butter scotch / caramel topping
2 litres vanilla ice-cream/frozen yogurt
3 tbsp. sliced or slivered almonds

~Preheat oven to 400 degrees F. Take ice-cream or frozen yogurt out of freezer to partially thaw.
~Stir together first 5 ingredients, arrange crumble mixture onto a 9” x 13” baking sheet.
~Bake 15-20 minutes or until golden brown.
~Add ½ of crumble mixture to bottom of large spring form baking pan.
~Drizzle on ½ of butterscotch topping, then 2 litres of vanilla ice-cream; spread smooth.
~Add remaining ½ of crumble mixture over ice-cream.
~Drizzle on remaining ½ of butterscotch topping over crumble mixture.
~Sprinkle sliced almonds over top.
~Freeze overnight to firm up again.
~Remove from freezer about 15 minutes prior to serving. Use a sharp knife dipped in boiling hot water, then dried, to cut the cake for a nice clean cut.

Enjoy! :)