Rocky Road Ice Cream Cake
- Total Time
You can substitute any combination of yogurt and ice cream flavors you like to personalize it.
chocolate sandwich cookie with creme filling (special dietary)16 item(s), crushed
fat free frozen yogurt no sugar added2 cup(s), chocolate, slightly softened
fat free frozen yogurt no sugar added2 cup(s), vanilla, slightly softened
fat free no sugar added ice cream2 cup(s), coffee, slightly softened
mini marshmallows½ cup(s)
raw peanuts¼ cup(s), cocktail, salted
fat free hot fudge½ cup(s), heated
- Reserve 2 tablespoons of the crushed cookies. Sprinkle the remaining crumbs evenly over the bottom of a 9-inch springform pan.
- Spoon the chocolate frozen yogurt over the cookie crumbs, spreading it to form an even layer. Freeze until firm, about 20 minutes. Repeat with the vanilla frozen yogurt and then the coffee ice cream. Wrap the pan tightly in foil and freeze until completely frozen, at least 6 hours or up to 1 week.
- Remove the foil from the pan. Sprinkle the marshmallows, peanuts, and reserved crushed cookies evenly over the coffee ice cream, pressing lightly so they adhere.
- Run a knife around the sides of the cake; remove the pan sides. Using a large knife, cut the cake into wedges, rinsing the knife under hot water between cuts and shaking off the excess water. Drizzle evenly with the fudge sauce and serve at once. Yields 1/16 of cake and 1 1/2 teaspoons sauce per serving.