On summer days like these, I find myself craving ice cream all the time. I’ve always been a sucker for a good ice cream cake, but with these hot summer evenings (and with no A/C) I couldn’t bear to heat up the oven – even to celebrate National Ice Cream Month. In that spirit, I decided it was time to find a low-maintenance, high-yumminess ice cream cake. This no-bake ice cream cake fits the bill perfectly.
12 ounces vanilla wafers or graham crackers, crushed
1 cup Tillamook Butter, melted
½ cup white sugar
1.75 quart Tillamook Udderly Chocolate Ice Cream
½ cup milk
7 ounces (usually 2 packages) instant chocolate pudding mix
To make crust, combine crackers, butter, and sugar in a bowl. Press mixture into bottom and sides of a 9”x13” baking dish.
In a separate bowl, mix ice cream and milk. Blend in pudding mix, then pour mixture into prepared crust. Refrigerate for 2 hours before serving. If desired, top with whipped cream or chocolate shavings when hardened.
I love how this recipe can be customized to include whatever I’m craving that day! I think my next combination will be graham crackers, Oregon Strawberry Ice Cream, and banana pudding, topped with fresh strawberries – yum!