Making my own Birthday #icecreamcake #recipe

Not sure this is actually a recipe, more a list of steps. ;) But people are intimidated by making their own birthday ice cream cakes. First, they are super expensive and second awfully boring (the ones in the store). So this way you can make them actually with frozen yogurt and even with Lactaid or soy ice cream...whatever your heart desires. However, I have only done the plain old fattening ones. I figure you are going to be eating ice cream..go all out! I have made ones with fudge in the center and even peanut butter (do not use natural peanut butter). Since this was my birthday I chose what I wanted. A helpful hint is, I have topped with candies in the past they do get quite hard, crushed snickers and M&M's even caused some complaints from some. Reece's cups were a winner though.

I made a cake that was forbidden choc on the bottom, pb cup ice cream with peanut butter in the center and pieces and cups on top. Let's say the person liked peanut butter just a little.

So this one cost me less than 8 bucks and well I guess it depends on how big your portions are going to be as to how many it will feed. It should feed a crowd though ;)

What you will need:
A springform pan, I use a medium size
2 half gallons of ice cream that softens easily, make sure the edges are just beginning to soften when you start (ie Edys, Blue Bunny, Turkey Hill or Friendly's)
1 package of Oreo's (I started with 12, and ended up using 15 total)
1 gallon plastic bag
A mallet
1 small container of cool whip/whipped topping

1. Make sure pan is assembled tightly. And that you have  made space in the freezer, sometimes I place it on a cutting board or cookie sheet for easy transport.

2. Crush the cookies in baggie until desired size pieces.

3. Press the ice cream you want for the bottom (I chose chocolate almond chip). Smooth as best you can. Work as a fast past, it doesn't need to be perfect.

4. Layer cookies evenly, if more are needed crush and add them. Should be an even layer.
5. Add the next layer of ice cream (I chose chocolate chip cookie dough). MY trick here is to scoop across layers and lay them down so you don't shift and pick up the cookies. Press it and spread it into a smooth layer. Again, work fast because the ice cream will begin to leak out. **If you are making this in the summer or on a warm day, in between the layers set in the freezer**

6. Layer the cool whip on the top, this is the frosting. You will be able to write on here with gel pens and decorate as you please.

That's it! Freeze solid at least over night or two days and make sure you let it thaw a bit before attempting to cut into it.

Enjoy! I know I will and Happy Birthday to me. ;)