A great choice for a birthday cake that’s homemade is an ice cream cake. It can be tailor-made to whatever suits your taste buds. You will need: two 1/2 gallons of ice cream (flavor of choice), two packages of cookies (flavors to complement ice cream), bowl (plastic or metal, not glass), clear wrap, large zip-loc bag, magic shell topping (choice to complement above), decor sprinkles or the like, at least 6 hours of re-freezing time and a serving plate or tray or edged cookie sheet.
Directions: Let ice cream sit out to soften. While it is softening, line the bowl with clear wrap. Then, pour one bag of cookies into a large zip-loc bag and crush into small chunks. Pour crumbled cookies into bottom of bowl. Press one 1/2 gallon container of ice cream on top of cookies in bowl. Crush the other bag of cookies and pour on top of ice cream layer. Press the second 1/2 gallon container of ice cream on top of cookies in bowl and make smooth. Cover with clear wrap and place in freezer for at least 6 hours. When ready to serve, take off top covering of clear wrap and invert “cake” onto serving dish/cookie sheet. Remove clear wrap. Drizzle magic shell all over the cake and before it hardens, sprinkle on decor of choice. Now all you need is a knife, some plate/bowls and spoons. Watch it disappear.
This cake was made with Chocolate chip cookies, chocolate chip cookie dough ice cream, Reeces pieces cookies, Reeces pieces ice cream, chocolate magic shell and mini m&m’s for the topping.
Whipped cream could be added if anyone thinks there is any more room for any sugar or dairy!