Ice Cream Cake

Easy Ice Cream Cake 

Made 3 cakes in various size loaf pans ~ About 24 servings ~ Prep time: About 25 mins. + Freezer Time: 2.5 hours+ ~ Total Time 3 hours ~ Can Make Days in Advance! ~ Fast & So Easy

Ingredients

• 2 packages of Oreo-type cookies, any flavor (I have an idea that any cookies would work well)
• 2 boxes (1.75 pt) ice cream, your favorite flavors
• Optional toppings (see recipe step #8)

Directions

1. Make space in the freezer for your cake pans and set out ice cream packages so they will soften. Oil loaf pans, line with parchment paper and wax paper (or plastic wrap).
2. Crush the cookies. If using two different flavors, keep them separated. For the first bottom layer, crush into larger cookie crumble pieces. For subsequent layers, crush to a nice bread crumb consistency with some larger pieces for crunch.
3. Line the bottom coated, papered pans with large cookie crumbs and chunks. 
4. Spoon in one flavor of ice cream, mash it down into the cookies with the spoon. This creates your crust. Put pan into the freezer for 10 minutes for a frozen foundation. 
5. Add layer of second ice cream flavor to frozen crust layer. Top with a thick layer of fine cookie crumbs. Put pan into the freezer for 10 minutes. 
6. Add layer of first ice cream flavor. Top with thick layer of fine cookie crumbs mixed with crushed cookie chunks. Freeze each layer for 10 minutes. Most loaf pans will let you do about 3 layers. 
7. Keep in freezer until ready to serve (at least 2 hours, up to 4 days or more). Let it set out for a few minutes or dip the bottom of the pan in warm water to help loosen the cake for easy upside down serving and slicing! 
8. Serve with optional whipped cream, chocolate or caramel toppings, fresh fruit, fruit syrups, or crushed nuts on top.