Summer Ice Cream Cake with Toasted Sesame Caramel Sauce
Serves: 8
  1. Line a loaf pan with plastic wrap or parchment paper. Whatever wrap you are using ensure that it overhangs the loaf pan so you can lift it out easily after it's frozen.
  2. In the bottom of the lined pan, placed approximately half a package crushed chocolate chip cookie chips (or chocolate chip cookies will work too). Drizzle one to two tablespoons of the PC Black Label Toasted Sesame Caramel Dessert Sauce over the cookies.
  3. Alternating scoops, fill the pan with your four flavour choices of ice cream. Pack in the scoops with the back of a large spoon.
  4. Top ice cream with the remaining ½ bag of chocolate chip cookie chips.
  5. Cover tightly (no air pockets please) and freeze for at least 4 hours or until rock solid.
  6. Remove from freezer, lift the cake out of the pan holding the edges of the wrap or paper. Invert onto serving stand or platter. Place jar of PC Black Label Sesame Caramel Dessert Sauce in microwave without the lid and heat for 30 seconds. Drizzle ice cream cake with warmed sauce and garnish with sugar cone topping and any garnishes (above) as desired. Slice, serve immediately and swoon.