Vanilla Ice Cream Cake

Making a basic ice cream cake is very easy. You can substitute vanilla with any other flavor of your choice.

Ingredients:

1/2 gallon chocolate or vanilla ice cream
26 vanilla wafer cookies (about 6 ounces), broken into pieces
3 tablespoons unsalted butter, melted
12 ounce container of Whipped Dessert Topping

Directions:

1. Blend wafer cookies in processor until finely ground. Add softened butter and process until crumbs are moistened.

2. Tightly press this crumb mixture onto the bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm for about 10 minutes.

3. Transfer vanilla ice cream in a bowl and allow to soften. Mix well to make it smooth and then pour it over the wafer crust smoothing the top. Cover with plastic wrap and freeze overnight or for several hours.

4. Whip dessert topping using an electric beater till soft peaks form. Remove the ice cream cake from the freezer and spread the sweetened whipped cream over it evenly. Freeze for another hour.

5. Remove cake from the freezer ad refrigerate one hour before serving. Decorate cake with sprinkles or chocolate shavings, if desired on top.

6. 15 minutes before serving, run a knife between pan sides and cake to loosen and remove the pan sides. Smooth the sides with a spatula and decorate cake with sprinkles or chocolate shavings, if desired on the sides.

Variations:

Rainbow Birthday Ice Cream Cake

Chocolate Vanilla Ice Cream Cake