Easy Ice Cream Cake
Ice cream cake is one of those forbidden desserts that most people don’t even attempt making themselves. For some reason, it just seems like it would be difficult when honestly, it’s one of the easiest ones. You don’t have to worry about baking anything or using precise measurements. There is no worrying about overmixing or trying to figure out what to substitute when you’re halfway through and realize you don’t have any eggs.
This recipe is extra easy though, just for you all. I’ve seen it done this way many times before, so credit where credit is due. This is just the way that I do it. It’s completely customizable so if you don’t like the flavors that I chose, you can choose completely different ones. It may get a little messy, but that’s okay. You’re licking ice cream off of your fingers, that’s the greatest mess of all.
Easy Ice Cream Cake
Equipment
- springform pan
Ingredients
- 2 1.5 quart cartons of your choice of ice cream
- 1 box your choice of cookies
- topping optional
Instructions
- Thaw your ice cream for 25-30 minutes.
- Layer your cookies on the bottom of a springform pan, forming a bottom layer.
- Add your ice cream on top of the cookie layer and spread so that it's all even.
- Top it with whatever you'd like.
- Freeze it for at least 2 hours.
