Using just three ingredients, you can customize a homemade Ice Cream Cake for any birthday or holiday in the flavors you (or the kids!) want.
1
– Ice cream: It really doesn’t matter which type you use, though it’s a little easier to slice if there aren’t big chunks in it. – Whipped topping – Sprinkles
2
Line two 6-inch round cake pans with one piece of plastic wrap, leaving 1-2 inches overhanging so the frozen layer is easy to pull out of the pan.
3
Scoop the ice cream into the prepared pans, pressing down firmly to pack the ice cream into the pan.
4
Level off the top as evenly as you can with a spatula or offset spatula. Cover completely with plastic wrap and freeze for at least 4 hours or overnight.
5
Remove layers from the freezer and remove the outer plastic wrap. Run the bottom of the pan under hot water to loosen the edges, then gently pull the layer out of the pan.
6
Add a layer of sprinkles or cookie crumbs, if desired. Unmold the second layer and place gently on top.
7
Coat the top and the sides of the cake with whipped topping. Add sprinkles to the sides of the cake if desired.
8
Freeze for at least an hour or until ready to serve. Let the cake sit at room temperature for about 10 minutes before slicing and serving.
Click the link below to see the full recipe, more tips and possible dietary replacements.