This recipe is a homemade version of the notoriously-delicious Carvel ice cream cake - chocolate crunchies and all. A summer birthday doesn't feel complete without an ice cream cake, and this one is incredibly easy to pull off.

The key to making an ice cream cake is time. And a good freezer with plenty of space. You'll want to work with cold ingredients, and cold tools. I started this ice cream cake in the morning for an evening party. While it doesn't take a lot of time to assemble, you need to wait at least 2 hours between steps. Ideally, you want to start making the ice cream cake 24 hours before, to allow plenty of time for everything to set.

Step 1: Ingredients

I went the simple route, and just bought ice cream besides making it myself. If you're using homemade ice cream (you ambitious chef, you) be sure to use the final product, and not the pre-churned batter.

Because I'm making a Carvel cake, I bought vanilla and chocolate ice cream, but you can use whatever flavors you like! The whipped cream frosting is a neutral enough flavor that it pairs well with everything. Cream + sugar = delicious.

For this recipe you will need:

1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream
1 box chocolate wafers or Oreos (to de-creme) if you can't find wafers
1 bottle chocolate magic shell
1 Tbs gelatin
1 c whipping cream
3 Tbs powdered sugar
1 tsp vanilla
Decorations to top! I used cherries and colorful sprinkles, but I imagine just about anything that you'd find on a sundae would go well with this essentially re-formatted sundae.

You will also need a springform pan, a mixing bowl, and a power-mixer. Be sure to place these tools in the freezer well before you use them, so everything you're working with is nice and cold.

Step 2: Prep First Layer

Your bottom layer of ice cream is likely still cold, so transfer it to a bowl and begin stirring until it just becomes soft. You don't want to work with entirely-melted ice cream because it will re-freeze differently.

Spread your ice cream in the springform pan until the top is relatively flat. Clean off the sides with a bit of cool water... or your finger.

Cover, and place in the freezer next to those other supplies.

Step 3: Wait!

Give this bottom layer at least 2 hours to set.

Step 4: Chocolate Cookie Crunchies

To kill some time (and maybe sneak a snack) while that layer's freezing, you can prep those chocolate crunchies.

I wasn't able to find chocolate wafers a my supermarket, but I did find Oreos. I used a frosting spatula to separate the Oreos from their filling, but any flat device will work. Set centers aside, and/or offer them up to the masses. I'd love to see some Oreo-creme-based projects! Ideas?

Next, crush your chocolate cookies in either a food processor or in a Ziplock with a rolling pin. You don't want fine grain, or large chunks - shoot for something in the middle.

Place crumbs in a bowl, and pour your Magic Shell chocolate fudge on top. BE SURE TO SHAKE WELL! It's coconut oil-based, which separates at room temp but hardens when slightly cooler (eg, on ice cream). You can also make your own magic shell for this step.

Mix well, and set aside.

Step 5: Build Top Layer

After patiently waiting, it's time to build the next layer.

Spread those chocolate crunchies in a uniform layer on top of the now-set chocolate ice cream base.

Using those same techniques as before, soften your vanilla ice cream, and gently spread that on top of the crunchies layer. Be careful to not stir it too hard, and disrupt the center and bring it up. Smooth-out the top of the ice cream so it's flat.

Place back in the freezer.

Step 6: Wait Some More!

You've got at least another 2 hours to kill. Why not learn about the history of ice cream?

Step 7: Whipped Cream "frosting"

I don't know if you've ever frozen whipped cream, but I have and it comes out weird. It also melts really quickly We don't want either of these things to happen.

So, we're making some stabilized whipped cream using gelatin. Veggie friends out there, agar-agar works just as well. Other methods involve cornstarch and Whip It, but I'm using gelatin.

You will need:

1 tsp unflavored gelatin
1 Tbs cold water
1 c cold heavy or whipping cream
3 Tbs sugar
1 tsp vanilla

Sprinkle the gelatin over the cold water, and let it sit for a minute or so until it's absorbed. Then, microwave the gelatin at high heat for 30 seconds so it can "bloom." It should finish clear, but not melted.

In the now-cold mixing bowl, beat the cold cream with a cold whisk (sensing a theme here?) until it gets thick and starts to form peaks.

Gradually add in your sugar. Confectioners sugar is best, but granulated sugar works fine, too.

While the mixer is still running, slowly pour in your gelatin mixer until it's incorporated. Add vanilla, and add whatever other flavors you'd like.

To get that authentic Carvel look, separate a bit of whipped cream, and fold in blue food coloring until you reach your desired hue.

Put all of these things in the refrigerator until you're ready to decorate.

Step 8: Frost

After the two hours have passed, take your unfrosted cake our of the freezer. Place some parchment paper (or some other disposable kitchen paper) on a flat surface.

Remove your cake from the springform pan, and place on the parchment paper. It's okay if the edges look a little rough - that's what frosting is for! Keep the springform base underneath the cake for now.

Using your whipped cream frosting base, frost the cake! It's okay if it's messy at the base, because we'll be removing the parchment paper later.

Place back in the freezer to set for at least another hour or two.

Step 9: Keep Waiting!

Yup, ice cream cakes take a long time to set. But, as you're already in the kitchen, here's some more recipes:

Cakes!
Ice Cream!
Gelatin!

Step 10: Decorate

Almost there!

Remove your cake from the freezer, and place on your serving surface. Use that same frosting spatula to clean off the edges.

Take out that blue whipped cream, and using a piping bag, test things out and find the right tip.

If you're making a homemade Carvel-esque cake, frost the top and bottom edges with blue whipped cream. Stabilized whipped cream holds it's shape really well, so if you want to make something more ambitious, feel free!

Then top with whatever else you want :)

Step 11: Slice and Serve

If you're not serving for a bit, place back in the freezer. And if you are, enjoy! A knife warmed under hot water slices through cold cakes like this smoothly.