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We’ve reached our final week of the #HilandBakingChallenge! It has been so much fun to see all the yummy creations! I hope you have enjoyed it! I love getting in the kitchen and spending time with my kiddo, making memories and seeing how proud she is. Hopefully this challenge has inspired you to do some baking as well!
This week we have one of my Grandma’s recipes- the Buster Bar Ice Cream Cake! She always made it for birthday celebrations or holidays. It takes me back to summer, eating this outside and trying to eat it as fast as I could before the ice cream started to melt.
This ice cream cake is the perfect combination of ice cream, peanuts, cookies and FUDGE!! Just wait until you try this fudge sauce! My favorite part is the layer of thick fudge combined with the peanuts. Then add in the soft ice cream and you found the perfect bite.
Get started today! After you make your ice cream cake, snap a photo, post it and tag it with #HilandBakingChallenge for your chance to win a swag bag of Hiland Dairy goodies. One winner each week!
See full contest rules here.
Below is the recipe plus a .pdf that you can print out to keep handy in the kitchen while you bake.
Head over to www.hilanddairy.com for products and coupons to stock up your fridge. Be sure to tag #HilandBakingChallenge for a chance to win the prize package of Hiland coupons and goodies each week and to be featured on the Lolo’s page as well!Print
This ice cream cake is the perfect combination of ice cream, peanuts, cookies and FUDGE!!
1 3/4 cups powdered sugar
1 can (12 oz) evaporated milk
1 cup semisweet chocolate chips
1/2 cup (1 stick) Hiland Dairy Butter
1 teaspoon pure vanilla extract
1 package Oreos (36 Oreo cookies), reserve 1/4 cup for topping
6 Tablespoons Hiland Butter, melted
1 1/2 quarts Hiland Dairy Vanilla Ice Cream, slightly softened
1 cup Spanish peanuts, roughly chopped
1 container (12 oz) Cool Whip
Remaining Oreo crumbles for topping
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