EASY Ice Cream Cake

For the last decade and a half this has been the birthday cake of choice in my family. Who doesn't get tired of the normal chocolate or vanilla flavored birthday cake? This cake is not only extremely EASY, but the best ice cream cake I've ever had.

My amazing husband is turning 30 year old tomorrow. Since the ice cream cake is a tradition in my family I couldn't let Chris' birthday pass by without having the traditional dessert.

The recipe originally calls for neapolitan ice cream and butterfingers. Since Chris' isn't a big fan of chocolate ice cream I decided to change the recipe this year. Instead of the neapolitan ice cream I used mint chocolate chip, vanilla and heath bar candy. The great thing about this recipe is that you can make it your own with your favorite ice cream and candy.

Easy Ice Cream Cake
Lauren Groveman
Ingredients:

• 1 box Nabisco thin chocolate wafers (I use Oreo cookies or store brand chocolate cookies)
  
• 1/4 to 1/2 teaspoon ground cinnamon (optional)
• 1 stick (1/4 pound) unsalted butter, melted
• 1 1/2 pints each best-quality vanilla, chocolate and strawberry ice cream, softened to a spread-able (but not soupy) consistency (I used mint chocolate chip ice cream and vanilla)
  
• 4 large Butterfinger bars, crumbled (whack with a can or meat mallet while still wrapped) (I used Heath bar candy)
  
• 1 1/2 cups crushed Oreo cookies (regular or fudge-covered)
• 1 recipe Perfect Whipped Cream (I used Cool Whip)
  
• Optional Toppings -Sprinkles, M&M's, Peanuts, etc.
  

Put chocolate wafers in the bowl of a food processor fitted with the steel blade and grind them fine. Alternatively, place broken up cookies (in batches) in a heavy-duty plastic bag and roll over them with a rolling pin until finely crushed. Transfer crumbs to another bowl and whisk in cinnamon, if using. Add melted butter, mixing with a fork until thoroughly blended.
Press a thin layer of crumbs on the bottom and up the sides of a 9-inch spring-form pan, using all of the crumbs. Place pan in freezer to firm up crust while ice cream continues to soften to a spread-able consistency.

Squeeze vanilla ice cream out of its containers onto the bottom of the crust. Using a metal spatula and your hands, spread the softened ice cream evenly over the bottom of the crust.
Cover ice cream with crumbled Butterfinger bars (or Heath bars or other desired candy), pressing gently.Spread chocolate (I used mint chocolate) ice cream over crumbs.
Cover with crushed Oreos, again pressing gently. Cover crushed cookies with strawberry ice cream (I did another layer of vanilla) and smooth the top with a metal spatula. Place into the freezer to firm for 4 hours.

Take cake out of the freezer and take out of pan.
Prepare a Whipped Cream (I prefer Cool Whip). Spread the whipped cream/cool whip over the entire cake. Return cake to the freezer for a minimum of 20 minutes, just to firm the whipped cream.

You can then decorate the cake if you desire.