Ice Cream Cake

• One 9-inch layer of Basic Chocolate Cake (see page 110)
• 1/2 pint vegan gluten-free raspberry ice cream (or flavor of your choice), softened
• 2 Chips Ahoy! cookies (page 51), crushed
• 1/4 cup vegan gluten-free chocolate chips
• 1 pint vegan gluten-free vanilla ice cream, softened
• Sugar-Sweetened Chocolate Dipping Sauce (page 123)

1. Line the bottom of a 9-inch springform cake pan with wax paper and line the sides with plastic wrap.
2. Set aside.
3. Slice the cake in half horizontally and separate the layers.
4. Place the bottom half of the cake in the prepared pan.
5. Transfer the raspberry ice cream to a medium bowl and fold in the cookies and chocolate chips.
6. Spread the raspberry ice cream over the cake with a rubber spatula.
7. Place the remaining cake layer on top.
8. Spread the vanilla ice cream on top.
9. Smooth with the back of a spoon.
10. Pour chocolate sauce over the top and let it run down the sides.
11. Freeze, covered with plastic wrap, for at least 4 hours.
12. Release the cake from the pan, and remove the plastic wrap and wax paper.

layer of basic chocolate cake, raspberry ice cream, cookies, chocolate chips, vanilla ice cream, sugar

Taken from www.epicurious.com/recipes/food/views/ice-cream-cake-378105 (may not work)