Categories: frozen dessert

Ingredients

• Cake batter for 1-inch layer of cake
• 1 or 2 pints ice cream flavor A
• 1 or 2 pints ice cream flavor B
• 1 cup spreadable filling such as hot fudge, peanut butter or marshmallow cream
• 2 cups crunch filling such as crushed cookies, graham crackers or nuts
• Whipped cream frosting:
• 1 1/2 cups cold heavy whipping cream
• 1 1/2 tsp. unflavored gelatin
• 1 1/2 Tbsp. cold water
• 5 Tbsp. confectioners' sugar
• 1 1/2 tsp. vanilla extract

Directions

1. Line a 9-inch round or 10 1/2 × 81/2-inch baking pan with parchment paper, allowing a bit to hang over the edges. Grease parchment and bake a single layer of cake using your favorite recipe or box mix. After cooling, remove cake from pan and slice off the top with a large, serrated knife to make an even, 1-inch layer of cake, set aside.
2. Soften 1 pint (for a 9-inch round cake) or 2 pints (for a larger, rectangular cake) of ice cream flavor A. by letting it sit at room temperature about 20 minutes.

3. Stir ice cream so texture is consistent and spreadable. If your pan is at least 4 inches deep and you want the cake to be the bottom layer, place the trimmed cake on the parchment paper back into the dish. Spread softened ice cream evenly over cake. If your pan isn’t as deep, set the cake aside, line pan with parchment paper and spread ice cream on bottom of pan. Freeze 2 hours or until hardened enough to spread on the next layer.

4. Remove ice cream flavor B from freezer 20 to 30 minutes before first cream layer is finished freezing to let it soften. When first ice cream layer is ready, remove pan from freezer and quickly spread 1 cup of your chosen spreadable filling on the ice cream, (if using hot fudge, it may help to warm it in the microwave, then let it cool to room temperature first.) Sprinkle your crunchy filling evenly over that and lightly press it down into the spreadable layer. Spread softened ice cream over cake and return dish to freezer for another 2 hours or longer, preferably overnight, until hardened.
5. Make stabilized whipped cream frosting. Chill a large bowl and whisk from an electric mixer in the refrigerator or freezer. Sprinkle gelatin over cold water in a small, microwave safe bowl and let sit 1 minute or until absorbed. Microwave gelatin on high 30 seconds; it should finish clear. With mixer, using chilled whisk, beat the cream until peak just start to form. Gradually add sugar, while mixer is running, slowly pour in gelatin mixture. Add vanilla an finish beating when stiff peaks form.
6. use the overhanging parchment paper to remove fully frozen cake from pan and place it on a serving platter that fits in the freezer. If you didn’t use the cake layer on the bottom, place it on top. Cover top and sides of cake with a thin layer of about one-third of the whipping cream frosting; don’t worry if ice cream melts into it and it doesn’t look perfect. Return cake to freezer for 15 minutes, then spread on remaining whipped cream. Serve immediately or freeze until ready to serve.

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