Layered Ice Cream Cake

Ingredients

• Makes (1) 9 inch springform pan

Bottom

• 1 1/2 cups chocolate graham cracker crumbs
• 3 Tablespoons butter, melted

Middle Layers

• 1 quart chocolate ice cream, slightly softened
• 1 quart coffee ice cream, slightly softened

Top Layer

• 2 1/4 cups heavy cream
• 1/2 teaspoon pure vanilla extract
• 1 cup confectioners’ sugar
• 1 Tablespoons cocoa powder
• Serves 6 - 8

Directions

1. Ice Cream Cake

Bottom

1. In a bowl mix together chocolate graham cracker crumbs and melted butter.
2. Press into the bottom on a 9 inch spring form pan.
3. Place in the freezer.

Middle Layers

1. Put the chocolate ice cream into fridge for an hour to soften slightly.
2. Remove the chilled crust from the freezer.
3. Spread softened ice cream on top of graham cracker crust.
4. Cover with plastic wrap and re-freeze until ice cream hardens.
5. You need to work in layers, freezing as you assemble this cake.
6. Put coffee ice cream into fridge for an hour to soften slightly.
7. Remove the crust with chocolate layer from the freezer.
8. Spread soften ice cream on top of chocolate ice cream.
9. Cover with plastic wrap and re-freeze until ice cream hardens.

Top Layer

1. Chill a mixing bowl in the freezer for 15 minutes.
2. Pour the heavy cream into the chilled bowl and use an electric mixer to beat until it forms soft peaks.
3. Add the vanilla, sugar, and cocoa powder, mix until well combined.
4. Remove the cake from the freezer.
5. Spread over topping over the cake, cover with plastic wrap and place back into the freezer.
6. Let freeze for a few hours before serving.
7. When ready to serve, remove from the freezer, dust some confectioners’ sugar and cocoa powder on top.
8. Run a knife around edges to loosen spring form pan.

Slice and Serve.