INGREDIENTS

yield : 1 8-inch cake

• 1 package of semisweet chocolate chips (10oz)
• 1 cup of heavy cream
• 1 small pound cake
• 1 pint of vanilla ice cream
• 1 pint of chocolate ice cream
• 25 chocolate sandwich cookies (without the filling)
• Colorful sprinkles to decorate
• Plastic wrap
• 9 x 5 inch loaf pan

Directions for Vanilla Chocolate Ice Cream Cake

• 1. Mix the chocolate chips with the heavy cream and heat it in the microwave in short intervals (1 minute at a time). Stir it together in between heatings until it’s well mixed.
  2. Line the pan with plastic wrap and let it hang so it can be covered later.
  3. Carefully spread half of the chocolate sauce on the pan.
  4. Cut the pound cake in 3/4 inch pieces and place the slices on top of the sauce.
  5. Add the vanilla ice cream. To make it easier to spread the ice cream, mix it with a hand mixer until it’s soft. Place it in the freezer for 1 hour.
  6. Add a layer of the chocolate cookies.
  7. Add the rest of the chocolate sauce. Place it in the freezer for 1/2 hour and then add another layer of cookies on top of the sauce.
  8. Add the chocolate ice cream and then the rest of the pound cake. Cover and place in the freezer for a minimun of 3 hours.
  9. Take the cake out of the freezer, let it sit for 5 minutes, run some water on the outside of the pan and turn it. Spread the color sprinkles on top and enjoy!

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