Ice Cream Cake (Print Version)

# Ingredients:

01 - 10 sandwich cookies, crushed (110g).
02 - 2 tablespoons melted butter (28g).
03 - 1.5 quarts strawberry ice cream (1.42L).
04 - 1.5 quarts chocolate ice cream (1.42L).
05 - 1 cup warm fudge sauce (227g).
06 - 2 cups chilled heavy cream (480ml).
07 - 1/3 cup confectioner’s sugar (40g).
08 - 1 1/2 teaspoons vanilla extract.
09 - Toppings like sprinkles.

# Instructions:

01 - Break cookies into crumbs and mix with butter. Cover a springform pan with plastic wrap.
02 - Spread the strawberry ice cream over the last fudge layer. Let it freeze overnight, around 12 hours.
03 - Pour half of the fudge sauce over the chocolate ice cream. Add the cookie crumbs on top and freeze for 30 minutes.
04 - Evenly spread some softened chocolate ice cream into the pan. Place in freezer for 30 minutes.
05 - Whip cream with the sugar and vanilla until fluffy. Cover the cake with whipped cream and sprinkle toppings.

# Notes:

01 - Freeze each layer before adding the next one.
02 - Mix and match with any ice cream you like.
03 - Decorate and serve while cold.

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