CAKE FILLING FLAVORS RECIPES RECIPES

Steps:

• Line an 8×3 inch round cake pan or springform pan with clear plastic wrap.
• Let the chocolate ice cream soften for 10-15 minutes. Add the softened chocolate ice cream to the cake pan. Spread until even and smooth. Freeze for 1 hour.
• Pour the chocolate fudge sauce over the chocolate ice cream layer. Freeze for 30 minutes.
• Sprinkle the crushed sandwich cookies over the chocolate sauce layer. Place back in the freezer for another hour.
• Let the vanilla ice cream soften at room temperature for 10-15 minutes. Then, spread the vanilla ice cream over the crushed cookies. Place back in the freezer for at least 4 hours, until very firm.
• Remove the cake pan from the freezer and use the plastic wrap to remove the ice cream from the cake pan. You can also invert it onto a platter if you’re having trouble removing it with the plastic wrap. Place in the freezer while you make the whipped cream frosting.
• Add the heavy cream, powdered sugar and vanilla to a large mixing bowl. With an electric mixer, whisk on medium speed for 3-4 minutes, until stiff peaks form.
• Remove the cake from the freezer and frost with the prepared whipped cream and decorate with sprinkles or more crushed sandwich cookies. Serve immediately or freeze until ready to serve.