What’s the best part of an ice cream cake? If you ask a bunch of people many of them would say that they like those chocolate crunchies that come in the middle of the cake. But there are so few chocolate crunchies in a normal ice cream cake. Enter the best ice cream cake ever!
This is a cake that my family has made as long as I can remember. We make it for almost every birthday… no matter whether it’s aunts, uncles, cousins, grandparents… everyone gets this cake because they love it!
Ingredients
-3 flavors of ice cream (usually a vanilla-base, chocolate-base, and strawberry, but you can use whatever you want… I used cookie dough, chocolate, and strawberry), softened
-3/4 cup butter, melted
-3 boxes Famous Chocolate Wafers
-1 container chocolate sprinkles
While the ice cream softens, melt the butter.
Using a food processor, pulse the cookies into a coarse powder.
Mix the cookie powder into the butter.
You get an almost doughy consistency. Grease a spring form pan with an angel food cake center. Press the cookie mixture into the bottom and outsides of the pan (but not the inside sides). Make sure not to make the corners too thick… unless you want to have a really thick crust. Don’t use all the cookies… leave about 2-3 cups for in between the ice cream layers.
Then spoon the first type of ice cream into the pan. I use the vanilla-based ice cream (cookie dough) first.
Make sure it is level and goes all the way to the sides of the pan. Cover with some of the cookie mixture and 1/3 of the sprinkles.
Then layer on the next type of ice cream. I like to use strawberry for the center layer because it provides a nice break between the chocolate and vanilla layers (and looks pretty when you cut it).
Top with more cookie mixture and another third of the sprinkles. Finish up the ice cream layers with the chocolate ice cream.
Cover the chocolate layer with the rest of the cookies and sprinkles.
This is actually the bottom of the cake. Put the cake in the freezer to allow the ice cream to harden. I put it in overnight, but I think about an hour should do the trick. When you’re ready to eat the cake, run a knife around the edges and flip it onto a dinner plate.
Undo the spring form pan and take out the center portion. Ta-da!
I promise this will be the best ice cream cake you ever had! I brought it to school and shared it with my students (it is on the lab table in the above picture). They were raving about it!!! Look how great the cake looks when cut:
My mouth is watering. I hope my sister wants one for her birthday!
-Carolyn
P.S. Many of the pictures in this post were taken using the CameraBag app for the iPhone! Great filters and lots of fun.
Made From the Heart 
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