Ice Cream Cake

Ingredients

Steps

1. 1

   Fully line an 8-inch cake pan with plastic wrap and place it in the freezer for 15 minutes. While the pan chills, set your cartons of ice cream on the counter for 15 minutes to slightly soften.

2. 2

   Use an ice cream scoop to transfer all the ice cream to the lined cake pan. Cover with another layer of plastic wrap, then press the ice cream down into a flat layer. Return the pan to the freezer until the ice cream is very firm again, at least 2 hours. This stage can be done several days in advance, and it's also a good time to bake and cool your cake layer.

3. 3

   Once the ice cream layer is very hard, place the chocolate cake layer on a serving plate or cardboard round. Cover the top with the hot fudge sauce, then sprinkle the chopped cookies over it.

4. 4

   Remove the ice cream layer from the freezer and discard the top layer of plastic wrap. Use the excess plastic from lining the pan to lift the ice cream out, then set it top-side down onto the cookies and fudge on the cake. Press the plastic wrap down around the sides of the cake and freeze for at least 1 hour. It can stay in the freezer for several days if tightly wrapped in more plastic wrap or foil.

5. 5

   In a large bowl with an electric mixer, or in a stand mixer fitted with the whisk attachment, combine the cold whipping cream, powdered sugar, and vanilla. Start on low and gradually increase to high, mixing until very soft peaks form, about 3 minutes. Finish whisking by hand until the peaks firm up, taking care not to over-whip or the cream will curdle.

6. 6

   Reserve 1 cup of the whipped cream, transfer it to a piping bag fitted with a large closed star tip, and refrigerate it.

7. 7

   Remove the cake from the freezer and cover it with the remaining whipped cream, smoothing the top and sides. Press crumbled cookies onto the bottom edge. If you want to add a fudge drip, freeze the cake for 1 hour first.

8. 8

   For the drip, warm additional hot fudge and transfer it to a piping bag. Pipe it around the top edge of the cake, letting some run down the sides. Using the reserved whipped cream, pipe a scalloped pattern onto the top edge, then add sprinkles or cherries if desired.

9. 9

   Serve immediately, or store the cake in the freezer until ready to slice. If storing for more than a few hours, freeze for about an hour to firm up the decorations, then cover with plastic wrap. Before serving, let the cake sit on the counter for about 15 minutes for easier slicing.