Ice Cream Cake

This is a variation of the ice cream cakes I remember as a child. In this case returning the cake to the freezer periodically throughout its preparation keeps it from getting too messy!

Prepare layer cake making one layer a little thicker than the other. Cool. Cut the top off the thicker layer so the result is a perfectly flat layer. (I do this by placing a long knife across a jar lid to keep it perfectly horizontal. Then I saw back and forth while turning the cake until it is cut through on all sides.) Put a sheet of foil over flat layer and top with second layer. Place in freezer.

Meanwhile soften ice cream. Line one of the layer pans with foil. Press softened ice cream into pan to desired thickness. Sprinkle with oreo crumbs and press them firmly into ice cream. Cover and freeze until hard.

When ice cream layer is hard, remove all layers from freezer. Separate cake layers and assemble with flat layer on bottom, ice cream layer in the middle, and thinner layer on the top. Quickly spread frosting around sides of cake. Return cake to freezer until frosting is firm, at least 30 minutes. Remove from freezer and frost top of cake. Return to freezer.

Remove from freezer about 10 minutes before serving.

Total cooking/preparation time: Long
Servings: 10-12

Cookbook Section: Desserts / ID: 73

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