Get ready for summer parties and show off your creativity with our Fantastic Ice Cream Cake. Each forkful of scrumptious ice cream, fudge, and cookie layers will delight all your family and friends. Watch on with joy as everyone relishes your creation.
Directions
Lightly butter a 9-inch springform pan.
Spread the vanilla bean ice cream into an even layer in the bottom of the springform pan.
Place the pan in the freezer for 30 minutes.
Remove the pan from the freezer and spread the hot fudge sauce over the vanilla bean ice cream.
Sprinkle the chopped creamy wheels onto the sauce and pressing lightly so that they adhere to the hot fudge.
Return the pan to the freezer for another 30 minutes.
Next, dollop the moose tracks ice cream over the chopped creamy wheels and gently spread into an even layer.
Return the pan to the freeze and let it set for at least 8 hours, or overnight.
At least 1 hour (and no more than 12 hours) before serving, unmold the cake from the spring pan.
To release the cake from the pan, invert the cake onto a plate round the same size.
Wrap a hot kitchen towel around the cake pan for 30 seconds, or until the cake loosens.
Slide the pan off and remove the bottom of pan from the cake.
Place your serving plate on top of the cake and turn it right side up.
Return to the freezer for at least 10 minutes.
Once firm again, spread the whipped topping on the cake, working quickly so that the ice cream doesn’t melt.
*If it starts to get soft, throw it back into the freezer for another 5 minutes.
After the cake is coated with the whipped topping, add any sprinkles or decorations you will be using and place the cake back into the freezer until you are ready to serve it.
Remove the cake from the freezer 5 minutes before serving, to soften it slightly.
