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Lindsay's Ice Cream Cake

“Each week all the farm hands at Sunni Knoll Farms join the family for supper. This Ice Cream Cake is always a crowd pleaser.” - Lindsay van de Riet, daughter of John van de Riet, Sunniknoll Farm, Proud Farmer-Owner

Sunni Knoll Farms, Lindsay van de Riet daughter of John van de Riet, Proud Farmer-Owners

Sunni Knoll Farms is located in picturesque Shubenacadie, Nova Scotia and is home to the van de Riet family. The van de Riets have been Farmers Dairy shareholders for the past 30 years. The love of agriculture runs deep in this family. Just ask John van de Riet’s daughter, Lindsay. When she’s not busy finishing off her Bachelor of Science (Major in Agricultural Business) at Nova Scotia Agricultural College, she’s whipping up tasty concoctions in the kitchen, to share with family and farm hands.

 
Ingredients
  • Farmers Vanilla and Kitchen Party Medley ice cream
  • 1 cup salted peanuts, divided
  • Chocolate syrup
  • 1 cup Farmers Whipped Cream
  • 2 tbsp cocoa powder
  • 2 tbsp of sugar
  • 1 tsp vanilla
  • Chocolate chip cookies, crushed.
  • ¼ cup butter, melted

Method

1. Allow for the ice cream to soften a little and prepare a 9-inch spring form pan.

2. Mix butter and cookies and press into bottom of the pan. 

3. Working quickly, spread the Kitchen Party Medley about halfway, spread a layer of chocolate syrup and sprinkle with nuts.

4. Apply another layer of ice cream, this time the Vanilla add more syrup and nuts.

5. Top with a sheet of cling wrap before putting in the freezer to prevent freezer burn.

6. Leave for 1 hour.

7. While in the freezer mix the sugar, vanilla, cocoa and whip cream.

8. Take the cake out, remove wrap, and spread the whip cream on top.

9. Reapply the wrap and put back in freezer for 2 more hours.

Take out, cut and enjoy!

 

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