Home Made 2-Layered Ice Cream Cake

Never know what to give as a gift for a birthday? Need something to bring to a party so you don't come empty handed? Instead of going out and buying something that isn't going to "wow" anyone, I'll show you how to make a home made ice cream cake that will knock everyone's socks off!

-Ice cream maker( I use Cuisinart 2Q frozen yogurt-sorbet and Icecream maker)

-Springform Pan

-Mixing bowl

-Measuring cup

-1 Whisk

-1 Small plate

-1 Table spoon

-1 Large plate

-1 or 2 Spatulas

Optional: tupperware container, large knife, lazy Susan, decorating icing

Ingredients:

- Fat-free Milk

-Granulated Sugar

- Heavy Cream

-Vanilla Extract

-Candy of choosing(I will be using mini reese's cups , reese's crunchers and double stuf oreos)

-16 oz of Cool Whip

Put freezer bowl in freezer for 36 hours prior to making ice cream.

Once 36 hours have passed we can put the ingredients together and start making the first layer of the homemade ice cream cake!

First we are going to make the vanilla base to the ice cream by adding the ingredients to the mixing bowl.
Mix the ingredients with the whisk every time a new ingredient is added.

-Add 1 1/8 cups of granulated sugar and whisk out any clumps

-Add 1 1/2 cups of fat free milk

-Add 3 cups of heavy cream

-Add 1 1/2 tablespoons of pure vanilla extract

Once ingredients are thoroughly mixed, take the freezer bowl out of the freezer and put it in the ice cream machine.

Pour mixture in and turn the machine on.

After 5-10 minutes, the edges of the forming ice cream will get frosted which means that it is not freezing evenly.

Scrape off the edges of the freezer bowl with the spatula as it continues to spin.

After about 20 minutes, the ice cream should be much thicker (almost like soft serve ice cream). This means it's time to add the candy! ( I'm using Mini Reese's Cups , Reese's Crunchers and Double Stuf Oreos)

Add Mini Reese's Cups and Reese's Crunchers ( or whatever candy you chose) to the vanilla ice cream (make sure to save a good amount of Reese's Crunchers for a later step!).

Let the machine keep spinning for about 10 minutes.

Turn off machine and pour out the new ice cream into your springform pan and make sure its sitting evenly. Only fill the pan half way so that we can fit the second layer in and put it in the freezer to harden.

Put an even layer of the leftover Reese's Crunchers on top of the ice cream that is now in the springform pan. This will create a crunchy middle between the two layers.

Put any excess ice cream into a tupperware container and put it in the freezer as a treat for later.

For this step were going to be repeating step 1 to make the second layer of ice cream

Put freezer bowl in freezer for 36 hours prior to making ice cream.

Once 36 hours have passed we can put the ingredients together and start making the second layer of the homemade ice cream cake!

First we are going to make the vanilla base to the ice cream by adding the ingredients to the mixing bowl.

Mix the ingredients with the whisk every time a new ingredient is added.

-Add 1 1/8 cups of granulated sugar and whisk out any clumps

-Add 1 1/2 cups of fat free milk

-Add 3 cups of heavy cream

-Add 1 1/2 tablespoons of pure vanilla extract

Once ingredients are thoroughly mixed, take the freezer bowl out of the freezer and put it in the ice cream machine.

Pour mixture in and turn the machine on.

After 5-10 minutes, the edges of the forming ice cream will get frosted which means that it is not freezing evenly.

Scrape off the edges of the freezer bowl with the spatula as it continues to spin.

After about 20 minutes, the ice cream should be much thicker (almost like soft serve ice cream). This means it's time to add the candy! ( I'm using Mini Reese's Cups , Reese's Crunchers and Double Stuf Oreos)

Break up the Double Stuf Oreos (or whatever candy you chose) into quarters and add them to the vanilla ice cream .

Let the machine keep spinning for about 10 minutes.

Turn off machine and pour out the second layer of ice cream into your springform pan, even it out and and put it in the freezer to harden.

Put any excess ice cream into a tupperware container and put it in the freezer as a treat for later.

After about 5 hours in the freezer, the newly formed ice cream cake should be ready to take out of the springform pan. This sounds like an easy tack, but because the ice cream is frozen it likes to stick to the pan. Don't worry! I have some tricks to make it easier for you.

Turn the cake over onto a large plate, so the open part of the pan is on the plate.

Run the pan (on top of the plate) under water to loosen it up. This does not have to be warm water, cool water will work without melting the ice cream.

Release the side of the springform pan and slide it off. The bottom of the pan will not come off as easy.

Wedge a large knife or spatula under the rest of the pan and slowly try to separate the cake from the pan.

Spread an even layer of cool whip to the cake as frosting using a spatula. If you have a lazy Susan, using it makes frosting the cake much easier.

Now your cake is ready to decorate!

I crushed up the cookie part of my left over oreos using a nutribullet and sprinkled that on the cake, but this is the part where you can be creative!

If the cake is for someones birthday or an event, you can write on it using decorating icing!