Ice Cream Cake

I used to make ice cream cake for my friends on their birthday a long time ago.  Since it’s my birthday Saturday I thought it’s the perfect time to bring it back.  Who doesn’t love ice cream cake?! And when you make your own you can choose any combo you’d like.  I recommend using your two favorite ice cream flavors, your favorite icing, and your favorite soft cookie.  This recipe has all of mine:  Turkey Hill Double Dunker, salted caramel, and vanilla buttercream icing.  If you’re making it for a friend make sure you ask them what their favorites are.  They’ll never forget your thoughtful gift (their custom cake). When it comes to the cookies you can use anything soft and chewy.  Crisp ones end up freezing too hard. Brownies are a good option too.  I’ve found these Archway Soft Dutch Cocoa cookies work perfectly and complement just about any flavor ice cream.  This cake is always a hit.  Your friends will be so impressed.  And the funny thing is that it’s one of the simplest no-bake things you can make.  Note: the best pan to use (because it’s the easiest to get slices out) is a springform pan, but if you don’t have one you can use a loaf pan like I did. Whether it’s a birthday, anniversary, or backyard party it’s always a good time for ice cream cake! 

Recipe for Ice Cream Cake

Ingredients:  

• Archway Soft Dutch Cocoa cookies, or any soft cookies

• Your favorite ice cream, I like Turkey Hill Double Dunker 

• You second favorite ice cream, I like salted caramel 

• Buttercream icing

Directions:

Leave ice cream out 10-15 minutes to soften.

In a springform or loaf pan layer cookies on bottom, breaking them up to make sure there are no gaps.  Add a layer of your favorite ice cream.  Fill in the gaps and smooth.  Add a layer of buttercream icing.  Fill in the gaps and smooth.  Add a layer of the second ice cream.  Fill in the gaps and smooth.  Top with another layer of cookies filling in all gaps.  

Cover with aluminum foil.  Freeze overnight or at least 4 hours.