Shelly's Recipe

ICE CREAM CAKE

Category: Frozen Desserts

8 squares semi-sweet chocolate
3/4 cup whipping cream
2 tbsp corn syrup
3 types of ice cream, one quart of each kind
9 candy bars, use a mixture of crispy, caramel, chocolate and peanut butter candy bars
1 pkg of plain chocolate wafer cookies

In the top of a double boiler, over hot not boiling water, melt together chocolate, cream, and corn syrup, whisking until smooth; let cool.

Let ice cream soften at room temperature for 30 minutes.

Meanwhile, cover a 10 inch cardboard circle with waxed paper; place in bottom of an 11 inch spring form pan. Chop the chocolate bars and cookies.

Spread one quart of ice cream in the bottom of the spring form pan; sprinkle with one-half of the chocolate bars and cookies. Drizzle with cup of the chocolate sauce. Repeat with the second layer of ice cream and the rest of the chocolate bars and cookies.

Spread the third type of ice cream on top; drizzle with remaining sauce. Freeze at least 3 hours.(Cake can be removed from pan, wrapped well and frozen for up to 1 month.) Let soften in fridge for 30 minutes before serving.