Ice Cream Cake

Making an ice cream cake is a lot easier than you might think. Next time I make one I will do step by step photos but for now here is a brief "How To".

The Basics you will need:
Silicone baking pan (shape doesn't matter)
1 carton of ice cream
1 large tub of cool whip
1 Cake, cooled completely

Bake your favorite cake and cool. Sit your chosen ice cream flavor on the counter to soften. You want it very soft but not melted and soupy. When the cake is cooled cut into three even layers and then cut to fit your chosen pan. Use the bottom layer of your cake in the bottom of your silicone pan. This will end up being the top of your Ice Cream Cake so you want it to be as smooth as possible. Pour half of your ice cream onto the cake and smooth. (It helps to dump all the ice cream into a bowl and give it a good stir. It makes it smooth and easier to spread around.) Place another layer of cake and the rest of your ice cream. Smooth and add the last layer of cake. Cover and stick in the freezer. It's important to work quickly and neatly and get it in the freezer to prevent melting. Let the cake freeze till solid (at least 6 hrs) Make sure your cool whip isn't frozen. Turn your frozen cake onto the plate your plan to serve it on and pile it with cool whip. Spread and smooth like you would if frosting a cake. Stick the whole cake back into the freezer.

 Decorating tips: You can pipe the cool whip with a large star tip and it looks wonderful. I also took kitkat bars and dipped them in chocolate and sprinkles.
  There's no limit to what you can do on the inside or outside. I often add chocolate or caramel syrup and marshmallow fluff to the inside. Try sprinkles or cookie crumbs.