Ice Cream Crunch Cake

This past Friday night, I had a surprise party for my friend Brittany. Her birthday was last week and we wanted to have a party. Mom gave me a subscription to the Food Network magazine for Christmas, and in this month's magazine they had a recipe for an ice cream cake. I decided to attempt to make it for Brittany's party. Surprisingly it turned out and actually tasted really well. The recipe was pretty easy so I wanted to share it with y'all.

Ingredients:

2-1 and a half quart containers vanilla ice cream

1-9-ounce package chocolate wafers (these were impossible to find, so I used oreos)

1- 7-8-ounce bottle chocolate shell ice cream topping

1-1 and a half quart container of chocolate ice cream

5 Cups whipped cream

Rainbow sprinkles for decorating (optional)

Directions:

1). Put a 9-inch springfoam pan in the freezer for 15 mins. Meanwhile, let 1 container vanilla ice cream soften at room temperature.

2). Remove the pan from the freezer. Spread a 1/2 inch thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.

3). Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.

4). Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.

5). Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.

6). To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.

7). Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.

Happy Monday friends!

-Morgan