No‑Bake Ice Cream Cake

Ingredients

Crust

• 300 g crushed cookies (Oreos, graham, or digestive)
• 100 g unsalted butter, melted

Filling & toppings

• 1.5 L (about 6 cups) ice cream — choose 2–3 flavors, slightly softened
• Optional: chocolate ganache (100 g chocolate + 60 ml cream)
• Optional: sprinkles, chopped nuts, caramel or berry sauce

Instructions

1. Prepare pan: line a 20–23 cm (8–9") springform pan with plastic wrap or parchment, leaving extra to lift cake out later.
2. Make crust: mix crushed cookies and melted butter. Press into bottom of pan and freeze 10–15 minutes to set.
3. Layer ice cream: spread a thick layer of the first softened ice cream, smooth, then freeze 30–60 minutes. Add second flavor, smooth and freeze again. Repeat until pan is filled.
4. Optional ganache: heat cream until just simmering, pour over chopped chocolate, stir until glossy. Cool slightly and pour over frozen cake; return to freezer to set.
5. Freeze: freeze the finished cake at least 4–6 hours or overnight for best slicing.
6. Serve: remove from freezer 5–10 minutes before slicing. Use a warm knife for clean cuts and decorate as desired.