Ice Cream Cake 2


  • 2 (8.5 ounce) boxes chocolate wafers
  • 1 cup butter, melted
  • 2 pints vanilla ice cream
  • 2 pints chocolate ice cream
  • 2 pints any other flavor ice cream
  • Coconut flakes


  1. Anytime up to two weeks before serving, make crumbs from wafers in blended or with rolling pin. Combine crumbs and melted butter, reserving 2/3 cup of crumbs. Firmly press remaining crumbs over bottom and up sides of a 9-inch springform pan.
  2. Freeze until firm (15 minutes).
  3. Remove from freezer and spread vanilla ice cream in an even layer. Sprinkle with 1/3 cup crumbs.
  4. Return to freezer until ice cream is firm.
  5. Repeat layering ice cream, with chocolate used last, in the same manner, omitting crumbs at the end.
  6. Cover top with foil and freeze.
  7. Early on serving day put serving plate in freezer to chill.
  8. Ten minutes before serving, invert pan onto plate, release catch, and remove sides and bottom. Garnish with coconut flakes.

Yield: 12 servings

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