Ice Cream Cake

1/2 gallon chocolate ice cream
1/2 gallon vanilla ice cream
1 jar hot fudge
1 recipe graham cracker crust


1. Make graham cracker crust. Press into 10" spring form pan and bake as directed. Let cool completley.
2. Set out first flavor of ice cream to soften for about 10 minutes. Fill spring form pan half way with softened ice cream, pressing it down to ensure there are no air pockets. Cover with plasic wrap and freeze until solid at least 2 hours.
3. Remove from freezer and spread with a generous layer of the hot fudge. (You may have to heat it up slightly so it will spread, but be careful, it can melt the ice cream.) Freeze until the fudge layer is very firm, at least 1 more hour.
4. Set out second flavor of ice cream to soften for about 10 minutes. Fill the rest of the pan with the softened ice cream, smoothing the top in an attractive pattern. At this point you may pipe more slightly heated fudge on top as a decoration or freeze the cake for another hour and spread another layer of fudge on top. Make sure the cake is thouroughly frozen solid before serving probably 2 more hours.


You can use carmel instead of fudge or have a layer of each. Put the carmel on top of the graham cracker crust and freeze at least 1 hour before adding the first layer of ice cream.
You can also use different flavors, try chocolate and oreo mint or vanilla and rocky road. Any thing would be great!


*Some things not to do:
Use canned cherry pie filling as a layer- it freezes like ice and is kind of gross.
Use canned whipped cream on top - it dissapates when frozen. (You can use real whipped cream, I like it frozen but it makes a really hard layer and most people don't really like it.)
Make the cake with out giving the layers time to set up long enough and then, in the middle of the sweltering hot summer, spend 15 minutes trying to poke holes in the whip cream layer to place 30 candles in the cake and light the candles, only to find that the birthday boy is out side down the block.

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