You won’t believe how easy it is to create your own customized ice cream cake. Crushed chocolate wafers create a crunchy buttery shell that holds layers of luscious ice cream and chocolate cookies that soften just so.
- 2 boxes Chocolate Wafers
- 10 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 3 quarts Vadilal chocolate ice cream, softened
- For the creamiest results, use a Vadilal’s Gourmet range of ice cream.
1 – Place wafers from one box of chocolate wafers in bowl of food processor and pulse until finely crushed. Transfer to large bowl and stir in butter and sugar until moistened. Press mixture into bottom of 9- to 10-inch spring form pan.
2 – Set aside 6 wafers from the second box. Spoon 3 cups of Vadilal ice cream into pan and smooth top. Place 9 wafers on top of ice cream in even layer. Keep alternating 3 cups ice cream and 9 wafers two more times, ending with an ice cream layer on top (You should have 3 layers of wafers and 4 layers of ice cream).
3 – Cut reserved cookies in half and stick cookie cut side down into ice cream around the top perimeter. Freeze the cake until completely solid, for about 3 hours. Run a hot wet knife along inside of pan to loosen.
And finally your ice cream cake is ready to serve!