Ice Cream Cake

Ingredients:

2 pint size containers of allergy friendly vanilla ice cream (I used So Delicious coconut milk version)

8 to 10 oz package of allergy friendly chocolate sandwich cookies (I used KinniToos)

2 cups of allergy friendly chocolate animal crackers (I used K-Kritters)

2 pint size containers of allergy friendly chocolate ice cream (I used Cados avocado version)

one cup chocolate frosting (I used Simple Mills)

Sprinkles (optional)

Assembling Instructions:

1. Take out the four pints of ice cream and let them sit on the counter while you crush the cookies.
2. Crush the chocolate sandwich cookies into bit size chunks and set aside.
3. Crush the chocolate animal crackers into medium-sized crumbs.
4. In a large bowl, scoop out the vanilla ice cream, and using a rubber spatula or wide wooden spoon, mix the chocolate sandwich cookie chunks into the ice cream until well mixed.
5. Spread the ice cream evenly into a 10 inch spring form pan, making sure to level the ice cream flat.
6. Sprinkle the chocolate animal cracker crumbs evenly over the layer of ice cream.
7. Scoop out the chocolate ice cream into the large bowl and mix until the ice cream is soft and spreadable.
8. Drop the ice cream gently in scoops to evenly cover the animal crackers. Then carefully spread the ice cream evenly over the chocolate crumbs and level the ice cream flat.
9. Put the ice cream cake into the freezer for a few minutes while you’re working on the frosting.
10. In a small bowl, stir the chocolate frosting until it is soft and spreadable. Spread it evenly over the ice cream cake.
11. If desired, decorate the top of the ice cream cake with sprinkles.
12. Put the cake back into the freezer and freeze until ready to eat.
13. To cut the cake, run a butter knife around the edge of the pan and remove the side of the spring form pan. Run a large knife under hot water and cut the cake into wedges to serve.