BIRTHDAY ICE CREAM CAKE #Valentine Day

A classic birthday ice cream cake with three layers of ice cream sandwiched between fluffy vanilla cake.

INGREDIENTS

•  1 9-inch vanilla cake (your favorite recipe or box mix)
•  1 pint Coconut Raspberry Ice Cream (or ice cream of your choice)
•  1 pint Strawberry Ice Cream (or another flavor ice cream of your choice)
•  1 pint Vanilla Ice Cream
•  1½ cups heavy whipping cream
•  ½ cup powdered sugar

INSTRUCTIONS

1. Prepare your vanilla cake as your recipe or box instructs. You need just one round 9-inch cake. Let cool completely, slice horizontally in half and freeze.
2. A day before serving, assemble the cake. Spray a 9-inch springform pan with cooking spray. Line with parchment. Spray parchment. Line the inside of the pan with plastic wrap, leaving an overhang on all sides. Smooth out the plastic very carefully. Place the prepared pan in the freezer for at least an hour.
3. Remove the first pint of ice cream from the freezer and let sit at room temperature for at least 15 minutes to soften. Use a spoon and mix the ice cream until spreadable. Place one half of the cake at the bottom of the springform pan. Top with first pint of ice cream and spread evenly. Transfer to freezer and let firm up for at least an hour.
4. Repeat with the other two pints of ice cream freezing each layer before adding the next. After the last layer of ice cream, top with the cake layer before freezing. Press firmly into the ice cream and make sure it sticks. Wrap cake top with plastic wrap and freeze until firm, at least 3-4 hours but preferably overnight.
5. On the day of serving, unmold cake from pan by passing a sharp knife around the edges before loosening the springform pan. Remove plastic wrap and move cake to a cake board or stand. Return to freezer.
6. Using an electric mixer, in a medium bowl whip the heavy cream and powdered sugar until stiff peaks form. Do not overbeat until grainy.
7. Remove cake from freezer and frost as you would normally with whipped cream. Decorate with sprinkles if desired. Freeze cake for another hour.
8. To serve, remove from freezer about 30 mins before serving. Cut with a sharp knife.