Well after a week of school delay due to Irene I will hopefully be celebrating the first day of school tomorrow after I drop all three kids off. The kids are in bed, the lunch boxes lined up on the counter and the backpacks and supplies near the door. I will miss my children but it may be a couple of days. My youngest only has a half day tomorrow but after that all three at the same school for the first time as a mom.
I have a lot of things around the house to get settled after a hectic summer as well as catching up on my blogging. I apologize to those of you who have commented on posts or who became new followers and I was delayed getting back to you.
Even though Labor Day suggests the last day of summer, my family is always in the mood for ice cream. Although make a pretty yummy ice cream cake recipe, it does take some planning. Here is a quick and easy version that my 10 year old made pretty much by herself.
The recipe suggests it is 10 servings but this is very decedent and so far we have made 15 servings and have another 4 in the freezer. When I was purchasing the ingredients I saw chocolate chip ice cream sandwiches and maybe next time will go that route.
You only need about 2 hours for this to freeze but can be made the day before if you want. Any more than that be sure it is sealed tightly to avoid any freezer burn.
Don’t be alarmed the carmel topping does just spread to the bottom for the most part. I did not even have to warm it up. Just be sure to use a pie server when serving this so you can scoop up all the sauce.
If this does not look rich enough.
Add some warmed fudge sauce on top to complete the turtle sundae taste.
- 17 Ice cream sandwiches (we used more like 19 to fill the pan)
- 1 (12.25 oz) jar caramel topping
- 1 1/4 cups chopped pecans, toasted
- 1 (12oz) container frozen whipped topping, thawed
- 3/4 cup hot fudge topping, heated