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 Here's a step-by-step recipe for making a delicious ice cream cake from scratch! This cake combines layers of ice cream, a cookie crust, and a rich ganache topping. Customize it with your favorite ice cream flavor

Ingredients:

For the Crust:

• 2 cups chocolate cookie crumbs (like Oreos, crushed)
• 1/4 cup melted butter

For the Ice Cream Layers:

• 2 quarts (4 cups) ice cream, any flavors you like, softened
• Optional: 1/2 cup crushed candy, chocolate chips, or nuts (for mixing between layers)

For the Ganache Topping:

• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped

For Garnish (optional):

• Whipped cream
• Sprinkles, crushed cookies, or candy pieces

Instructions:

1. Prepare the Crust

• In a medium bowl, combine the crushed cookies and melted butter. Stir until the mixture resembles wet sand.
• Press the mixture evenly into the bottom of a 9-inch springform pan.
• Freeze the crust for 20–30 minutes until firm.

2. Add the First Ice Cream Layer

• Let one flavor of ice cream soften for 10–15 minutes at room temperature until spreadable but not melted.
• Spread the ice cream over the crust in an even layer.
• If using crushed candies, chocolate chips, or nuts, sprinkle some over this layer.
• Freeze for 30–45 minutes, or until firm.

3. Add the Second Ice Cream Layer

• Repeat the process with your second flavor of ice cream. Spread it evenly over the first layer.
• Freeze the cake for 1–2 hours, or until very firm.

4. Make the Ganache Topping

• In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
• Add the chopped chocolate to the hot cream and let it sit for 5 minutes.
• Whisk until smooth and glossy, allowing it to cool slightly.

5. Assemble and Chill the Cake

• Pour the cooled ganache over the top of the cake, spreading it out with a spatula.
• Return the cake to the freezer for at least 1 hour, or until the ganache is set.

6. Decorate and Serve

• Run a knife along the edges of the pan to loosen the cake, then remove the sides of the springform pan.
• Garnish with whipped cream, sprinkles, or any other toppings.
• Slice with a sharp knife (dip it in warm water for cleaner cuts), serve, and enjoy!

Tips:

• Soften ice cream to make it easier to spread, but don’t let it melt.
• Freeze each layer well to prevent the colors from mixing.
• Store leftovers in the freezer, tightly wrapped, for up to a week.

ice cream cake

Enjoy your homemade ice cream cake!