It was the hubs birthday this past weekend, which meant one thing was certain…ice cream cake!

I typically pick up a pre-made cake at our Carvel store, throw some candles on top, and the party begins. However, I decided to attempt my own version of the ice cream cake this year and the results were YUMM-O.

{Don’t mind the frosting on the cake plate or the areas that didn’t quite get covered up!}

I looked online for recipes/guidelines and found a few that I ended up tweaking.

Here’s what you need:

- 2 containers of ice cream in whatever flavors you please. I purchased one chocolate (1.5 qt) and one vanilla (1.5 qt).

- One package of Oreos

- One bottle of chocolate Magic Shell

- Cool Whip. I opted for the new chocolate Cool Whip Frosting I spotted in the freezer section.

- Rainbow sprinkles, of course!

- Springform pan (Mine was 9″)

1. Put your springform pan in the freezer for about 15 minutes and put one of the containers of ice cream on the counter to slightly defrost.

2. After the ice cream has softened some, spread it inside the bottom of the pan using a metal spatula. I ended up using the entire carton of chocolate for this first step. {If the ice cream gets too soft to work with, just stick it back in the freezer for a few minutes.}

3. Cover it with plastic wrap and place in freezer for about an hour.

4. Now it’s time for the chocolate crunchy layer! Here’s the tutorial I found and used for this step. While you are doing this step, go ahead and take out the other carton of ice cream to sit out and slightly soften.

5. After you spread the chocolate crunchy layer of goodness on, you can then spread the next layer of ice cream on top of it, just like you did before. I didn’t use the all of the ice cream from this second carton, just enough to reach the top of my pan. My cake now looked like this: chocolate layer, chocolate crunchies, vanilla layer.

6. Cover and place in freezer for another 1-2 hours, or until hardened.

7. Remove cake from freezer and place on serving dish. Remove springform ring to reveal the layers of happiness! {I used a warm cloth to wipe the outside of the ring and a warm knife around the inside of the ring to help loosen and remove it.}

8. Frost with Cool Whip and decorate with sprinkles.

At this point, you probably want to put the cake back in the freezer to harden up some, unless you have a side-by-side freezer like me and can’t fit it in.

This cake was so good. The only thing I need to work on is the cookie crunchy layer as it hardened and was a little tricky to eat with a spoon. Despite this part, I would highly recommend this recipe for any future celebrations you may be having.

Have you ever made an ice cream cake? Do you have any ideas/suggestions for your chocolate cookie crunchy layer? Please share with us below!

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