Easy Ice Cream Cake
I Love Breyers ice cream. It is practically the only one that I will buy anymore. I have actually gotten efficient with making gluten-free cakes on my own, but ice cream cakes are much easier and they are delicious. This one uses two containers of the same flavor, but I love to mix and match as well. Chocolate raspberry swirl goes great with coffee ice cream, for example.
2 containers Breyers Neapolitan ice cream
1 container chocolate fudge magic shell
1 c. heavy cream, cold
1 tsp. sugar
1 tsp. vanilla extract
½ tsp. almond extract
Take the ice cream out of the freezer and let it warm up for about fifteen minutes before you start. In a nine-inch spring form pan that you have placed on a plate spread the first container of the ice cream in a flat layer and then return it to the freezer. Leave it there for five minutes before taking it out and drizzling a layer of magic shell over the top. Return it to the freezer again and let it chill for another ten minutes. After ten minutes spread the second container of ice cream over the top of the first. Return it again to the freezer for another ten minutes.
Make the whipped cream by mixing the heavy cream in a medium bowl on high speed. Use a spatula to swipe off the sides of the bowl. When the cream has started to thicken add the sugar, then the vanilla and almond. Stop whipping the cream when it reaches a thick consistency.
Take the cake out of the freezer again, and spread the whipped cream over the top. Return to the freezer for fifteen minutes before topping it with a final layer of magic shell. Let it chill in the freezer until the magic shell hardens and then cover it with plastic wrap to store. Remove the cake from the freezer about ten minutes before serving. Enjoy!