Ice Cream Cake

Serves: 16

This recipe is from Bee staff writer Sue Nowicki. Says she, "You'll get rave reviews for this dessert, perfect for summer. And it looks so elegant and colorful, no one will suspect how easy it is to make. The options are as endless as your imagination — add peppermint extract and green food coloring to the whipped cream 'frosting,' choose different ice cream flavors or try crushed lady fingers and sugared, sliced strawberries between the layers instead of graham crackers and chocolate syrup.


4 half-gallons of ice cream, any flavor

About 14 graham crackers, crushed

Chocolate syrup

Large whipping cream, whipped, or large Cool Whip


Line four same-size cake pans with waxed or parchment paper

Let ice cream soften until melting, then place each flavor in a cake pan and tamp down so that it is spread evenly across pan with no gaps underneath. Top with layer of crushed graham crackers, pressing them gently into the ice cream. Freeze until hard.

Choose how you want the layers arranged, and put one layer, graham cracker side down, on cake plate. Drizzle chocolate syrup on top, not too close to the edge. Repeat with second and third layers. Add fourth layer, but do not drizzle syrup on top.

Frost with whipped cream (put cake layers in freezer for a few minutes first if ice cream begins to melt). If desired, drizzle chocolate syrup on top or add candy sprinkles. Freeze overnight.

Take out of freezer about 15 minutes before serving. Cut with knife rinsed in hot water.